Prepare to revolutionize your hot chocolate experience with these mind-blowing Vegan Paleo Hot Chocolate Bombs that will make your taste buds dance and your Instagram followers drool! Imagine a chocolate sphere that dramatically melts before your eyes, releasing a rich, creamy explosion of flavor - all while being completely dairy-free and paleo-friendly. These stunning chocolate bombs are not just a drink; they're an experience that transforms your ordinary mug into a magical winter wonderland of deliciousness.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Paleo
Serves: 6 bombs
Ingredients
- 1 cup dairy-free chocolate chips
- 2 tablespoons cacao powder
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1 cup almond milk (for serving)
Instructions
- Line a silicone half-sphere mold with parchment paper or prepare a clean, dry mold for chocolate shaping.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
- Add dairy-free chocolate chips to the bowl and melt slowly, stirring continuously until smooth and completely liquid.
- Using a pastry brush, carefully coat the inside of each half-sphere mold with melted chocolate, creating an even, thick layer around the entire interior surface.
- Place the chocolate-coated mold in the refrigerator for 5-7 minutes to allow the chocolate to set and harden.
- Apply a second layer of melted chocolate to reinforce the shell's thickness, then refrigerate again until completely firm.
- Gently remove the chocolate shells from the mold, handling them carefully to prevent cracking.
- Mix cacao powder, coconut sugar, and vanilla extract in a small bowl to create the hot chocolate filling.
- Spoon the dry mixture into one half of the chocolate shells, filling them approximately 3/4 full.
- Warm the edges of the empty chocolate shells slightly with a heated plate or warm surface to create a smooth sealing edge.
- Carefully press the empty shell halves onto the filled shells, creating a complete sphere and sealing the filling inside.
- Optional: Decorate the exterior with additional melted chocolate drizzles or sprinkle with cacao powder.
- To serve, place a hot chocolate bomb in a mug and slowly pour hot almond milk over it, watching the bomb melt and release its inner contents.
- Stir the melted chocolate and milk together until fully combined, creating a rich and creamy vegan paleo hot chocolate.
Tips
- Temperature is Key: When melting chocolate, always use low and slow heat to prevent burning. A double boiler method ensures smooth, perfectly melted chocolate.
- Mold Selection Matters: Use high-quality silicone half-sphere molds for the most professional-looking bombs. Ensure they're clean and completely dry before starting.
- Chocolate Coating Technique: Apply at least two layers of melted chocolate to create a sturdy shell that won't crack when handling.
- Sealing Secrets: Use a warm plate or heated surface to slightly melt the edges of the chocolate shells for a seamless seal.
- Storage Tip: Store your prepared hot chocolate bombs in an airtight container in a cool, dry place for up to two weeks.
- Serving Suggestion: Use the hottest almond milk possible for the most dramatic and satisfying chocolate bomb melt.
- Decoration Hack: Get creative with toppings like cacao powder dusting, chocolate drizzles, or even edible glitter for extra pizzazz!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 3g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
