Dairy-Free Hot Cocoa Bombs
Dairy-Free, Gluten-Free, Vegan
Dairy-Free Hot Cocoa Bombs
It’s Hot Cocoa Bomb time! ‘Tis the season for the latest recipe craze - and this is a fun one! I made these Dairy-Free and topped them with vegan mini marshmallows & crushed candy canes.
First and foremost, you will need a silicone half-sphere mold for this recipe. I got these molds on Amazon. Second, you will see a few methods to making these and I have tried a few. I landed on a combination technique that is slightly less messy and yet, you still get hot cocoa bombs that stay together and hold all the goodies inside!
I start by melting the chocolate and coconut oil, then add a spoonful to each of the half-spheres. Using the back of the spoon, I coat each half sphere evenly with chocolate (making sure the top edge is completely covered and there are no gaps in the chocolate. Place in the fridge to cool 15-20 minutes and then carefully remove each chocolate piece from the mold (wearing food-safe gloves to prevent fingerprints). In 6 of the half-spheres, add the cacao powder, sugar, and marshmallows.
Next, you will heat a plate in the microwave, place the top half-spheres (the one without cacao) on the warm plate to slightly melt the edge before placing on top of a filled half sphere. This worked well, but I decided to melt some more chocolate, add it to a piping bag, and go around the connected edges with extra chocolate. I then smoothed the chocolate with my finger to make sure they were securely closed.
Drizzle with chocolate, top with marshmallows, and dust with crushed candy canes! Place in the fridge until you are ready to enjoy.
Ready to use a Hot Cocoa Bomb? Heat dairy-free milk of choice (making sure it’s nice and hot), place hot cocoa bomb in a mug, and pour in the milk. Stir stir stir and top with extra marshmallows and candy cane!
Dairy-Free Hot Cocoa Bombs
Danielle Webb | 12/23/2020
Prep time: 15-20 minutes
Cooling time: 20 minutes
Total time: 40 minutes
Servings: 6 hot cocoa bombs
Ingredients:
- 1 1/4 cup dairy free chocolate chips (split)
- 1 tsp coconut oil (split)
- 3 Tbsp cacao powder
- 3 tsp sugar
- About 36 marshmallows
- Crushed candy cane for topping
- Dairy-free milk (1 cup per hot cocoa bomb)
Instructions:
In a microwave safe container, melt dairy-free chocolate chips and coconut oil
Add a spoonful of melted chocolate to each of the half-spheres
Using the back of the spoon, coat each half sphere evenly with chocolate (making sure the top edge is completely covered and there are no gaps in the chocolate)
Place in the fridge to cool 15-20 minutes and then carefully remove each chocolate piece from the mold (wearing food-safe gloves to prevent fingerprints)
In 6 of the half-spheres, add 1/2 Tbsp cacao powder, 1/2 tsp sugar, and 3 marshmallows
Heat a plate in the microwave, place the top half-spheres (the one without cacao) on the warm plate to slightly melt the edge before placing on top of a filled half sphere
Add remaining chocolate to a piping bag and go around the connected edges with extra chocolate. Smooth the chocolate with your finger to make sure they are securely closed
Drizzle with chocolate, top with marshmallows, and dust with crushed candy canes! Place in the fridge until you are ready to enjoy.
When you're ready to make a Hot Cocoa Bomb, heat dairy-free milk of choice (making sure it’s nice and hot), place hot cocoa bomb in a mug, and pour in the milk. Stir stir stir and top with extra marshmallows and candy cane!
Want to see the process? Watch this video!
These DF Hot Cocoa Bombs are perfect for holiday gifts, treats for the family, or just a delicious way to enjoy a hot cup of cocoa!
Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!
xoxo
Danielle Webb