In honor of #NationalCaramelDay, I wanted to whip up something super decadent and yummy.

The mornings in AZ have still been cool for Spring and that is definitely something that needs to be celebrated. 

A lovely little company, Cocomels, created a caramel that is dairy-free and made of coconut milk and though I've been noshing on them every once in a while as a treat, I wanted to use them in a recipe. And today lent the perfect excuse to make a warm, sweet beverage with breakfast. 

I also have to note, this post is not sponsored, I just like to celebrate small companies who offer clean, dairy-free, vegan options from time to time. And I got really excited about them. 

I know some parts of the U.S. are still blanketed by snow (I don't know how you all do it. Beach please! So this is wonderful for warming those tummies as you wait for Spring thaw. 

The balance of salty + sweet also makes it a perfect stand-alone treat or you can serve it with a savory breakfast. I enjoyed mine with eggs over a bed of greens for a well-rounded culinary experience. Nom nom. 

I made mine in the slow cooker early this morning while I did my prayers and devotions and some blog work before venturing in to make breakfast, but you could definitely make this quickly if you're looking to whip up a quick hot cocoa. You can do so by melting down the ingredients individually and mixing it in with your dairy-free milk of choice. Though in my personal opinion, if you have the time, I think slow-cooking it really helps marry the deep cocoa, salt, vanilla and caramel flavors together for a taste that is just out of this world. 

Ingredients:
4 cups dairy-free milk of choice. (I opted for almond milk for a nutty flavor, but coconut or rice work too!) 
2 cups dairy-free chocolate chips (I use Enjoy Life dark for this cocoa) 
½ cup dairy-free caramels, unwrapped and chopped in half. (I use Cocomels) 
1 teaspoon organic vanilla
sprinkle of cinnamon (optional, but anti-inflammatory so I throw it in everything) 
½ teaspoon fine sea salt
dairy-free whipped cream (I used SoDelicious whip to pipe on, but you can make your own from a coconut milk can) 
​Extra caramels for topping 

Directions: 
Add milk of choice, vanilla, chocolate chips and caramels to the crock pot. Cover and cook on low for 2 hours. If not completely liquefied, continue to cook on low and watch it until desired consistency is reached. 

Stir and pour into mugs. Melt down additional caramel. (Use CAUTION when doing so. I may have gotten a burn this morning.) Top with coconut whip and drizzle hot caramel on. Sprinkle a few chocolate chips and enjoy! 

This smoothie was originally posted on the vedgedout.com blog.  I omitted the stevia before posting it here as I try not to use many added sweeteners. And I can't get down with the taste of stevia. 

2 C. packed organic baby spinach
2 small organic gala apples
1 banana
1 T. organic apple butter
1 T. ground flax seed
1 t. ground cinnamon
1 C. filtered water
1 1/2 C. ice cubes


Blend using a Ninja blender for best results. 

1 frozen banana 
1/3 cup frozen or fresh organic strawberries
1 1/2 c. unsweetened vanilla almond or coconut milk (coconut for nut-free)
2 Tbsp. vanilla protein powder 
2 tsp. cocoa powder or raw cacao powder 


Blend well and enjoy! 

2 handfuls of organic spinach (fresh or frozen)
1 tsp. grated and peeled fresh ginger
2 cups frozen organic peaches
1 1/4 c. filtered water 


blend well. 

This morning, as I went to make my usually berry coconut smoothie with my anti-inflammatory protein powder, I started perusing my fridge for vegetables I should toss in.  Then I saw on my bag of organic spinach and saw the word folate in big letters, and thought done and done.

I recently found out my body doesn't make folate.  Or doesn't hold it, or process it, I'm still figuring it all out with my docs, all I know is I need some.  So I tossed a bunch in.  The thing I love about spinach is that I can't taste it when its mixed in with all my berries. 


Ingredients:
A handful of organic baby spinach leaves
A handful of fresh or frozen organic strawberries, slightly thawed
1 C. pure Blueberry Juice (no sugars!)
1 C. Coconut Milk
1-2 Scoops of protein powder of choice (mine is banana flavored, which makes the shake more fruity)

Directions:
Mix in your Ninja Blender and drink while chilled.

*you may opt to add 1/2 a banana for more creaminess or to get the banana flavor mine has.  I don't digest banana well, so I leave it out, but it is an option for a thicker smoothie. 

So, I know summer is approaching.  But this hot cocoa recipe is just TOO good to wait to put up.  Crank your AC and kick back with a movie and a decadent mug of this coconut milk hot cocoa. Mmmmm!  Christmas in July? Or April. Whatever. 

Ingredients: 
4 (13 oz) cans full-fat coconut milk
14 oz. sweetened vanilla almond milk (use 2 additional cans of coconut for nut free)
8 ounces high-quality dairy-free dark chocolate, chopped
1/4 cup dairy-free cocoa powder
2 teaspoons organic vanilla extract
1/4 teaspoon sea salt
1/2 cup unsweetened flaked or shredded coconut
coconut whipped cream for topping
corn-free marshmallows for topping

Directions:
Add coconut milk, almond milk and vanilla to your crock pot, whisking to combine. 
Stir in sea salt, cocoa powder and chocolate, whisking again. 
Cover and cook on low for 2 hours. You will want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture.  If it begins to thicken and bubble on the sides, remove the lid and whisk well.  Just keep your eye on it and whisk everything together.
Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden.

To serve, rim the edges of a mug with a little honey (omit for vegan), just to get the rim to be slightly sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.