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Red Velvet Hot Chocolate

Red Velvet Hot Chocolate // Homegrown Provisions #plantbased #hotchocolate #redvelvet

Growing up, my dad made a contest-winning chocolate cake with a secret ingredient…beets! I remember the cake being delicious, and even as a kid, I’d never have guessed that beets from our garden were responsible for making the cake so wonderfully moist and rich. This unexpected pairing always stuck with me. So why not hot chocolate and beets? This is my imagining of what that delicious chocolate cake would taste like if it were a cup of hot chocolate.

It all starts with a plant-based milk blend of cashews and raw beets. Nitrate-rich beets lend their stunning natural color and numerous health benefits to this winter warmer, while cashews give this creamy cup a protein boost. Melted dark chocolate adds a rich, chocolatey finish to this “healthier” hot chocolate. Though a sweetener of your choice and a variety of toppings can be added at the end, I find this romantic cup to be lovely on its own.

Red Velvet Hot Chocolate // Homegrown Provisions #plantbased #hotchocolate #redvelvet

Just in time for Valentine’s Day, and because one can never drink enough hot chocolate during a season of rain and snow, this Red Velvet Hot Chocolate is what’s been keeping me cozy and warm lately. I hope it does the same for you!

Looking for more Valentine’s Day recipes?
Try these!

Rose Cardamom and Blood Orange Loaf Cake
Vegan Dark Chocolate Pots de Creme
Vegan Pasta Alla Vodka

Red Velvet Hot Chocolate // Homegrown Provisions #vegan #hotchocolate #redvelvet

Red Velvet Hot Chocolate

  • Author: Shannon
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 12 servings 1x


This plant-based Red Velvet Hot Chocolate is perfect for Valentine’s Day. 



  • 3/4 cup cashews, soaked for a few hours (unsalted, unroasted)
  • 1/2 cup shredded raw beets (loosely packed, any red variety will do)
  • 1/4 tsp pure vanilla extract
  • pinch of coarse sea salt
  • 2 cups water
  • 2.5 oz. vegan dark chocolate (70% cocoa mass), roughly chopped


  1. Add the cashews, shredded beets, vanilla extract, sea salt and water to a high-speed blender. Whirl away until the cashew-beet milk is smooth and creamy. (This should take 1-2 minutes depending on your blender.) Strain the milk through a fine-mesh sieve or nut milk bag into a medium to large-size bowl; discard the solids. (Repeat this step as desired to remove extra bits from the cashew-beet milk.)
  2. Add the chocolate to a saucepan and let it sit for about 30 seconds over medium-low heat. Then begin to move it around with a wooden spoon or spatula until barely melted. Pour in the cashew-beet milk and stir the mixture for another minute or two (until the chocolate has fully melted and the hot chocolate is warmed to your desired temperature.)
  3. Use an immersion blender, whisk or handheld milk frother (or very carefully transfer the hot chocolate into a high-speed blender) to blend the red velvet hot chocolate; a few seconds will do, until the hot chocolate is frothy and smooth. 
  4. Pour the red velvet hot chocolate into mugs. Serve warm and enjoy!


  • Don’t have time to soak the cashews? Sub cashews and water for 2 cups of your favorite plant-milk. (A favorite of mine is unsweetened vanilla flax milk. Simply blend the flax milk with the beets, sea salt, and vanilla and continue on!)
  • Go for the gusto! I enjoy sipping this red velvet hot chocolate as is, but if you’re feeling fancy, top yours with vegan marshmallows or your favorite whipped topping.
  • Naturally Sweet: I found the natural sweetness of the beets paired with the melted chocolate to be just right for me, but if your hot chocolate needs a little extra love, add a drizzle or a sprinkle of your favorite sweetener to taste. 
  • My favorite way to shred beets? This peeler. (Amazon affiliate link.)

Keywords: red velvet, hot chocolate

Red Velvet Hot Chocolate // Homegrown Provisions #plantbased #hotchocolate #redvelvet



  1. Reply

    Jen | My Healthy Homemade Life

    February 12, 2019

    What a creative idea, Shannon! I was immediately curious when I saw your recipe in my inbox on how you’d achieve the “red” while still keeping it plant based and healthy. Bravo!

    • Reply


      February 12, 2019

      Jen, thank you!! I hope you are staying cozy and warm this week!