Yield: SERVES 2, total time: 10 MINUTES
Macros: 395 cal, fat 26g, carbs 45g, protein 20g, fibre 11g
1 cup water 1 cup unsweetened almond milk or coconut milk 2 tablespoons almond butter 3 tablespoons raw cocoa powder 1⁄4 cup pitted dates 2 tablespoons pure maple syrup 4 tablespoons collagen peptide powder (optional) 21⁄2 tablespoons chia seeds Directions: Add water, almond or coconut milk, almond butter, cocoa powder, dates, maple syrup, collagen, and chia seeds to a pot. Over high heat bring pot contents to a low boil, stirring continuously. Once boiling, remove from heat and transfer everything to a high speed blender. Blend on low, then increase to the highest speed and blend until completely smooth. Divide hot chocolate between two mugs and top with dairy free whipped cream, or marshmallows (lightly toasted vegan marshmallows are delicious!), or dark chocolate shavings. Enjoy while still hot.