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Golden Hot Cocoa

Serves 2


    Cozying up with a warm cup of cocoa is always soul soothing. This cocoa concoction will not only satisfy your sweet tooth but may also lift your mood. Natural cocoa powder is high in heart-healthy and mood-boosting flavonoids.



    For a nut-free version of this hot cocoa, use oat milk and replace almond butter with 1/2 tsp (2 mL) coconut oil.


    Golden Hot Cocoa


      • 2 cups (500 mL) unsweetened almond milk or milk of choice
      • 3 Medjool dates, pitted
      • 2 1/2 Tbsp (37 mL) raw cocoa powder
      • 1/2 tsp (2 mL) ground turmeric
      • 1/8 tsp (0.5 mL) ground ginger
      • 1/4 tsp (1 mL) ground cinnamon
      • Pinch of freshly ground black pepper
      • 1 tsp (5 mL) unsalted almond butter


      Per serving:

      • calories169
      • protein3g
      • fat5g
        • saturated fat1g
        • trans fat0g
      • carbohydrates34g
        • sugars24g
        • fibre5g
      • sodium182mg



      In small saucepan, bring almond milk and dates to a simmer over medium heat. Transfer to blender and add cocoa powder, turmeric, ginger, cinnamon, black pepper, and almond butter. Blend on high until well combined and frothy.


      Divide between 2 mugs and serve. To be extra decadent, consider topping with a spoonful of nondairy whipped topping and a grating of dark chocolate.



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      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.