This gluten-free strawberry shortcake features tender cornbread drop biscuits made with cornmeal and coconut flour. Slightly sweet and rustic, they pair perfectly with juicy strawberries and fresh whipped cream.
Instead of traditional shortcake or pound cake, this version uses cornmeal biscuits that soak up homemade strawberry sauce and complement the richness of whipped cream. Each component is versatile, drop biscuits work for breakfast or dinner, strawberry sauce is great on pancakes or yogurt, and whipped cream adds a creamy finish to any dessert.
Make extra biscuits, and you’re halfway to dessert or a sweet breakfast the next day!
Why This Recipe Works
Cornbread drop biscuits have a crisp edge, tender crumb, and subtle sweetness that pairs perfectly with juicy strawberries. The homemade strawberry sauce enhances the natural flavor of the berries, and freshly whipped cream adds a light, airy finish.
Ingredients Breakdown
Strawberry Cornbread Drop Biscuits
These biscuits bring a balance of sweetness and texture, making them a great alternative to traditional shortcake. They have a slightly crisp edge, a tender crumb, and bursts of juicy strawberries in every bite. Plus, this recipe is naturally gluten-free, using coconut flour and cornmeal instead of wheat-based flour.
Ingredient Breakdown
Cornmeal: Adds a subtle crunch and rich corn flavor. Opt for stone-ground cornmeal for a more rustic texture.
Coconut flour: A naturally gluten-free alternative that helps absorb moisture while keeping the biscuits tender.
Coconut sugar: A lightly caramel-flavored sweetener that enhances the strawberries’ natural sweetness. Can be swapped for regular sugar or another sweetener of choice.
Baking powder: Provides lift, helping the biscuits rise and stay light.
Salt: Balances the sweetness and enhances the overall flavor.
Cold butter: Adds flakiness and richness. For a dairy-free version, use plant-based butter.
Milk (or milk + vinegar): Keeps the biscuits moist while adding a slight tang. Dairy-free milk works just as well.
Eggs: Help bind the ingredients together and contribute to a fluffy texture.
optional – fresh strawberries: Add pops of natural sweetness. If out of season, thawed and drained frozen strawberries can be used.
optional – corn: A unique addition that enhances the texture and adds natural sweetness.
Shortcut Option: If making biscuits from scratch isn’t an option, store-bought biscuits work too. Choose pre-baked or refrigerated quick-bake biscuits with a light, flaky texture that can hold up to the juicy strawberries and whipped cream. Warming them before serving helps bring out their best flavor.
Since these biscuits are naturally gluten-free, they are a great option for those avoiding wheat while still wanting a classic shortcake experience.
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Strawberry Sauce
A simple, naturally sweet topping that enhances the fresh berries’ flavor without relying on refined sugar.
Fresh strawberries, hulled and sliced: Peak-season strawberries have the best flavor. If using off-season berries, macerating them with a little sweetener helps bring out their juices.
Honey or sugar: Honey adds depth and pairs well with berries, while sugar draws out juices and creates a syrupy consistency. Maple syrup is a great alternative for a plant-based option.
Lemon juice: A little acidity brightens the flavors and keeps the berries fresh and vibrant.
Shortcut:If short on time, substitute with a high-quality strawberry jam or preserves. Warm slightly in the microwave or on the stovetop for a saucier consistency.
Whipped Cream
Light, airy, and the perfect complement to the biscuit and berries.
Heavy whipping cream: Rich and creamy with a soft, fluffy texture. For a plant-based version, use full-fat coconut milk or a dairy-free whipped topping. You could use cool whip or a coconut milk whipped cream.
Powdered sugar (optional): Adds slight sweetness without making the whipped cream too heavy. Can be omitted or replaced with a touch of maple syrup.
Vanilla extract (optional): A small amount enhances the overall flavor and adds a touch of warmth.
Shortcut: Use store-bought canned whipped cream for convenience. If choosing a pre-made option, I recommend a brand with minimal ingredients like Natural by Nature Organic Classic Whipped Cream.
How to Make This Strawberry Shortcake Variation
Make the Biscuits
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs and milk. Stir in the egg and milk mixture unntil just combined, don’t overmix. Gently fold in the chopped strawberries.
Scoop 6 to 8 biscuits onto the prepared baking sheet. Bake for 15 to 18 minutes, until golden brown. Let cool slightly before serving.
Make the Strawberry Sauce
Combine sliced strawberries with honey or sugar and lemon juice in a bowl. Let sit for 10 to 15 minutes, stirring occasionally, until the strawberries release their juices.
Whip Cream
Chill a mixing bowl in the freezer for 15 minutes. Add the heavy cream, powdered sugar, and vanilla if using. Beat on medium speed for 2 to 4 minutes, until soft peaks form. Stop before it becomes grainy.
Assemble the Shortcake
Slice the biscuits in half and place the bottoms on serving plates. Spoon strawberry sauce over each biscuit and let it soak in. Add fresh strawberries for extra texture. Top with whipped cream, then place the biscuit tops over the filling. Serve immediately.
Tips for the Best Strawberry Shortcake
Choose fresh, in-season strawberries. Locally grown strawberries have the best flavor and texture. If using off-season berries, toss them with a little honey or maple syrup to boost their sweetness.
Keep the butter cold for flaky biscuits. This prevents them from becoming dense. Bake until golden brown for the best texture.
Macerate the strawberries. Let them sit with honey or sugar to draw out their natural juices, making the shortcake extra flavorful.
Make it ahead. Biscuits can be baked a day in advance and warmed before serving. Strawberry sauce keeps for up to five days in the fridge, and whipped cream can be made a few hours ahead.
Variations on This Gluten-Free Dessert
Mixed Berry Shortcake: Swap some or all of the strawberries for blueberries, raspberries, or blackberries for a more complex berry flavor.
Citrus-Infused Shortcake: Add a teaspoon of orange or lemon zest to the biscuit dough for a bright, refreshing twist. A splash of citrus juice in the strawberry sauce enhances the berries’ natural sweetness.
Boozy Shortcake: Stir a splash of Grand Marnier or rum into the strawberry sauce, or whisk a tablespoon of bourbon into the whipped cream for a grown-up version.
Dairy-Free/Vegan: Use plant-based butter and milk in the biscuits and swap heavy whipping cream for coconut whipped cream. Maple syrup is a great alternative to honey in the sauce.
Pair with Ice Cream: Serve with your favorite vanilla ice cream for an extra indulgent dessert. I love Tillamook!
Storage Suggestions
Biscuits keep for one to two days at room temperature or up to three months in the freezer. Strawberry sauce lasts five days in the fridge, and whipped cream is best fresh but can be refrigerated for 24 hours.
This strawberry shortcake with cornbread drop biscuits is easy to make, bursting with fresh flavors, and perfect for celebrating strawberry season!
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix the dry ingredients. Cut in cold butter until crumbly. In a small bowl whisk milk and eggs. Stir in egg/milk mixture, until just combined. Drop 6 to 8 biscuits onto the baking sheet. Bake 15 to 18 minutes until golden brown. Let cool slightly.Shortcut: Use store-bought or quick-bake biscuits. Warm before serving.
Strawberry Sauce (Or Jam)
Mix sliced strawberries, honey (or sugar), and lemon juice in a bowl. Let sit 10 to 15 minutes to release juices.Shortcut: Use warmed strawberry jam or preserves.Or use Sarah's Strawberry Sauce
Whipped Cream (Homemade or Store-Bought)
Chill a bowl for 15 minutes. Add heavy cream, powdered sugar, and vanilla.Whip on medium speed for 2 to 4 minutes until soft peaks form.Shortcut: Use canned whipped cream.
Assemble the Shortcake
Slice biscuits in half. Layer with strawberry sauce, fresh strawberries, and whipped cream. Top with the biscuit lid and serve immediately.
Notes
Nutrition Information: The nutritional content of this recipe will vary based on the specific ingredients and portion sizes used. Factors such as the type of milk, butter, sugar, and add-ins can impact calorie, fat, carbohydrate, and protein counts. I
How To Make Dehydrated Watermelon For Watermelon Jerky
Dehydrated watermelon is one of my favorite homemade snacks. It is naturally sweet, chewy, and tastes just like a watermelon Jolly Ranchers. I love making a batch before a camping or backpacking trip because it is lightweight, easy to pack, and holds up well on the trail. It is also a great snack to have on hand for long hikes or just to keep in the pantry for a quick treat.
With just a few minutes of prep, you can set the slices in the dehydrator and let time do the work. The result is a simple, whole-food snack that feels like a treat but is made with just one ingredient.
Why You’ll Love This Recipe
Naturally Sweet: No added sugar. The natural sugars concentrate as the watermelon dries, creating an intense, candy-like flavor.
Lightweight & Portable: Perfect for camping, hiking, or road trips.
Simple & Whole-Food Based: Just fresh watermelon, with an optional sprinkle of flaky sea salt.
Dietitian-Approved: Watermelon is hydrating and full of antioxidants like lycopene and vitamin C.
Peak Summer Flavor: Watermelon is at its best in the summer months when it is ripe, sweet, and refreshing. Drying it captures that peak-season flavor so I can enjoy it long after watermelon season ends.
Easy Snack: This its a healthy treat and a healthy alternative to many processed food snacks.
What You’ll Need
Equipment
Sharp Knife & Cutting Board: For slicing the watermelon.
Food Dehydrator: I use the NESCO Garden Master Pro, but any dehydrator will work.
Parchment Paper: Helps prevent sticking.
Airtight Storage: Use a resealable bag or airtight container.
Oxygen Absorbers:Â To help keep this healthy snack fresh.
Ingredients
Watermelon: Seedless watermelon works best. Choose a ripe, sweet, juice watermelon for the best flavor. I like to purchase mine when the farmers markets are bursting with fresh melon but you can also use watermelon from your local grocery store! Optional: Flaky Sea Salt: A sprinkle enhances the natural sweetness and brings out the flavor of this “watermelon candy”.
How to Dehydrate Watermelon
1. Prep the Watermelon
Cut the watermelon in half, then slice it into long strips that are ¼-inch thick. Remove the rind from your thin strips.
Strips work well, but you can also cut thicker slices like triangles or cubes.
Tip: To reduce food waste, save the watermelon rind for pickled watermelon rinds or add them to your compost.
2. Load the Dehydrator
Pat the watermelon slices dry with a paper towel to remove excess moisture.
Arrange them on the dehydrator trays in a single layer, without overlapping.
Set the dehydrator to 125-135°F and let it run for 12-24 hours until the watermelon is pliable but not sticky.
NOTE:Â Dehydrating time for dehydrated foods depends on several factors, including the water content of the food, the humidity in your environment, and the efficiency of your dehydrator.
For watermelon, thicker slices or especially juicy watermelon may take longer to dry, while drier climates can speed up the process. For best results, after 12hours check for doneness by looking for a chewy, fruit-leather-like texture that is pliable but not sticky. If the pieces feel too soft, continue dehydrating in 1- to 3-hour increments until they reach doneness.
3. Cool & Store
Let the dried watermelon sit in the dehydrator for 2-3 hours to cool completely.
Place the slices on parchment paper, not overlapping then roll them up, and store them in a zip-top bag or airtight container. The watermelon may stick together if it is overlapping.
Keep in a cool, dry place away from direct sunlight.
Long Term Storage Tip: Properly dried watermelon and other homemade dried fruit can last for several months when stored in an airtight container with one oxygen absorber.
Dietitian Q&A
Is dehydrated watermelon a healthy snack?
Yes, like other dehydrated fruit, it is naturally sweet and free from added sugars. It provides electrolytes, antioxidants, and fiber, making it a great alternative to processed snacks. This dehydrated sweet watermelon is like a healthy candy!
What can you use dehydrated watermelon for?
A trail-friendly snack for hiking, camping, and backpacking A candy alternative for kids and adults A mix-in for granola, oatmeal, or homemade trail mix A topping for yogurt bowls or smoothie bowls
Is dehydrated watermelon chewy?
Yes. It has a fruit-leather-like texture that is flexible but not sticky.
Final Thoughts
Dehydrated watermelon is one of the easiest homemade snacks. It has no added sugar, no preservatives, and just one ingredient. Whether you are packing for a trip or looking for a naturally sweet snack to keep at home, this watermelon jerky is a great option.
Have you tried dehydrating fruit before? What is your favorite dehydrated snack?
Enjoy This Recipe?
If you enjoyed this article and recipe, you may also enjoy these!
Dehydrated Cucumbers – Because now that you have your dehydrator out, make more dehydrated foods!
Cut the melon in half, then cut the watermelon into long ¼ inch-thick strips removing the rind. (option to save the rind for pickled watermelon rinds!)
I like to cut the watermelon into strips but you can cut triangular slices or even cubes!
Load the dehydrator
Pat dry to remove excess moisture. Without overlapping, place the watermelon dehydrator trays. Dehydrate at 125 to 135 degrees F for 12-24 hours or until watermelon resembles thin pieces that are pliable but not sticky.Â
Cool and store the dehydrated watermelon
Once the watermelon pieces are dried, let it rest at room temperature to cool. No need for a cooling rack, just let the watermelon sit in the dehydrator for 2 to 3 hours.Â
Then, when the watermelon is ready for storage, lay it on parchment paper sheets so the watermelon slices or strips are not overlapping. Roll up parchment and store in a ziploc bag or airtight container.Â
Place in a dry place away from direct sunlight. You may set up a parchment paper-dried watermelon station over a baking sheet or wrap things up on a clean countertop.Â
Date Caramel with Almond Butter is a sweet, rich, and decadent alternative to traditional caramel, offering all the flavor without the guilt. Made from naturally sweet dates, this creamy caramel is gluten-free and dairy-free. It contains no butter, no cream, just wholesome ingredients like dates, vanilla, and a touch of almond butter. It’s the perfect treat for anyone looking to enjoy indulgence the flexitarian way!
Why I Made This Sauce
I’ve always loved smoothies with a touch of date caramel as a garnish, so I decided to create my own! Here’s why I love this recipe:
Simple and Quick: Easy to make with just a few ingredients.
Versatile Uses: Perfect for smoothies, apple slices, oatmeal, yogurt, cookies, brownies, or ice cream.
Natural Sweetness: A spoonful in my smoothies adds just the right amount of sweetness.
This date caramel has become a go-to in my kitchen for elevating everyday treats!
Ingredients for Flexitarian-Friendly Date Caramel Sauce
Pitted dates: Naturally sweet and full of fiber, these form the base of the caramel.
Almond butter: Adds a creamy, nutty richness while keeping it dairy-free.
Hot water or almond milk: Choose almond milk for extra creaminess or hot water for a lighter option.
Vanilla extract: Enhances the caramel flavor with warm, aromatic notes.
Kosher salt: Balances the sweetness and elevates the flavor.
How to Make Date Caramel Sauce
1. Prepare the Dates
Remove any pits if the dates aren’t already pitted.
2. Soften the Dates
Place the pitted dates in a heatproof bowl.
Pour hot water (boiling works best) over the dates to cover them.
Let the dates soak for 15–20 minutes to soften, making them easier to blend.
3. Blend the Ingredients
Transfer the soaked dates and their water to a high-speed blender or food processor.
Add almond butter, vanilla extract, and kosher salt.
Start blending at a low speed, gradually increasing to high speed.
Scrape down the sides as needed and blend until smooth and creamy.
4. Adjust the Consistency
If the caramel is too thick, add more hot water or almond milk, one tablespoon at a time, until it reaches your desired consistency.
Date Caramel Versatility
This recipe is endlessly adaptable to fit your tastes and needs:
Adjust the Consistency: Thin the caramel with water, almond milk, oat milk, coconut milk, or coconut cream.
Add Extra Flavor: Mix in almond butter, peanut butter, or a drizzle of maple syrup.
Sweeten it Up: Enhance the richness with a touch of chocolate or extra vanilla.
FAQ (Ask A Dietitian!)
Which type of dates tastes like caramel?
Medjool dates taste like caramel. They are sweet, rich, soft, and chewy.Â
Are dates good for health?
Dates are a good source of essential nutrients like potassium, magnesium, vitamin B6, and fiber. They are naturally sweet making them an excellent substitute for refined sugar in recipes and snacks. Dates are used in smoothies, baked goods, and other dishes.Â
Place the pitted dates in a heatproof bowl.Pour the hot water over the dates to soften them.Let the dates soak in the hot water for 15-20 minutes. This will make them easier to blend into a smooth caramel.
Blend the ingredients
After soaking the dates, transfer them along with the soaking water to a high-speed blender, then add the remaining ingredients to the high-speed blender. Blend at a low speed and gradually increase to high. Blend until the mixture becomes smooth and creamy, scraping down the sides of the blender.
Adjust the Consistency
If the date caramel is too thick, you can add more hot water 1 tbsp at a time.
One of my favorite evening rituals is indulging in a cozy cup of healthy collagen hot chocolate to wind down the day. It’s a satisfying way to curb chocolate cravings while supporting muscle recovery, as collagen supplementation provides protein that aids muscle repair.
Plus, this version contains no white sugar, making it perfect for those with a sweet tooth who are also mindful of their weight loss goals.
This recipe aligns beautifully with a flexitarian lifestyle. While you can use plant-based milk to suit your preferences, keep in mind that collagen, as a dietary supplement, is only sourced from animals such as bovine, marine, or poultry, and is not available in a plant-based form.
Ingredients For This Healthy Collagen Hot Chocolate
Option to use your favorite store bought hot chocolate mix.
Collagen Powder
Chocolate collagen powder adds flavor and 11g of protein per serving (Earth Fed Muscle is my favorite).
For unflavored options, try Vital Proteins Bovine or Marine Collagen varieties. If opting for unflavored collagen add more hot chocolate mix to taste. I use 1 heaping tbsp of my Homemade Hot Cocoa Mix per 8oz.
Milk Options
Use your favorite milk or milk alternative:
Dairy options: 2% milk or whole milk.
Plant-based favorites: almond milk, oat milk, or soy milk.
Need more sweet? Sweeten naturally with a drizzle of maple syrup.
How To Make Collagen Hot Chocolate in 5 easy Steps
Heat the Milk in the Microwave:
Pour 6–8 oz of milk into a large, microwave-safe mug (big enough to prevent sloshing during step 3).
Heat on high for 1–1.5 minutes, or until hot but not boiling. Add water at this stage if desired.
Add Powders on Top:
Sprinkle the hot chocolate mix and chocolate collagen powder directly onto the hot milk.
Blend with a Milk Frother:
Use a milk frother to mix everything until smooth and creamy. Tip: Use a gentle motion to avoid splashing if your mug isn’t large enough.
Optional: Add Sea Salt:
Stir or froth in 1/4 tsp sea salt for a sweet-salty twist.
Top with Whipped Cream or Cold Foam:
For whipped cream: Add a dollop on top of the hot chocolate.
For cold foam: Froth 1–2 tbsp milk or heavy cream in a frother, then gently spoon it over the drink.
Serve and Enjoy: Sip your frothy, luxurious collagen hot chocolate, perfect for a cozy treat! This method ensures a mess-free experience with an indulgent finish from the toppings.
Customization and Tips
Flexitarian Customization Ideas
Plant-Based Adjustments: Swap in oat, almond, or soy milk for a plant milk version. Oat milk is a great option for its creaminess, while almond milk adds subtle sweet flavors.
Natural Sweetness: Opt for maple syrup, honey, or stevia as alternatives to refined sugar. These provide natural sweetness without compromising on flavor.
Allergy-Friendly Notes: Avoid adverse reactions by using nut-free milks like oat or rice milk, and choose certified gluten-free ingredients for those with sensitivities. Soy-free options like coconut milk are another great option.
Tips for Adding Collagen to Hot Beverages:
Stir Well:Â To avoid clumping, stir collagen powder thoroughly into your drink. Using a frother or blender can help it dissolve completely.
Avoid Boiling: While collagen is heat-stable, it’s best to add it after the liquid has been heated to your desired drinking temperature, rather than boiling it, to preserve its quality.
Flavor Consideration: Most collagen powders are flavorless, but some come with added flavors or sweeteners i.e. Earth Fed Muscles Chocolate Collagen. Some other flavors I’ve seen include strawberry lemonade, lemon, and vanilla. Choose one that complements your beverage.
Collagen Tips For The Perfect Hot Drink
Blending Tips: Use a frother or whisk to mix thoroughly for a creamy and smooth hot drink. Proper blending ensures all the flavors meld beautifully.
Flavor Boosters: Enhance your hot chocolate with a pinch of cinnamon, a splash of vanilla extract, or a sprinkle of sea salt to balance the level of sweetness.
Topping Ideas: Take your hot drink to the next level with fun toppings like marshmallows, grated chocolate, fresh cinnamon or nutmeg, or even a sprinkle of cacao nibs for extra flavor and texture.
Collagen Protein in Hot Beverages: Key Facts
Health Benefits:Â Supports muscle recovery, improves skin health, strengthens hair, promotes joint, connective tissue, and bone health.
Heat Stability: Collagen peptides (hydrolyzed collagen) remain stable at typical beverage temperatures (<300°F/150°C). Research shows they can even withstand up to 572°F (300°C) for short periods.
Misconceptions:Â While prolonged high heat (e.g., baking) may reduce some functional properties, collagen stays stable and bioavailable in hot drinks like hot chocolate, coffee, or tea.
Not a Complete Protein: Collagen is rich in glycine, proline, and hydroxyproline, which are essential for supporting skin, joint, bone, and connective tissue health. However, it lacks tryptophan, one of the nine essential amino acids, and does not provide the full spectrum needed for optimal muscle protein synthesis (MPS). To ensure a complete amino acid profile, pair collagen with other protein sources like dairy milk, soy milk, or nuts. While collagen alone cannot fulfill your daily protein needs for MPS, it serves a complementary role in overall health and recovery.
Takeaway: Collagen is safe and effective in hot beverages, offering unique benefits for skin, joints, and connective tissue. While not a complete protein, pairing it with complementary sources like dairy or soy ensures balanced nutrition. Trust science, not myths!
This healthy hot chocolate is the perfect evening treat to satisfy your chocolate cravings while supporting muscle recovery and aligning with your weight loss goals. Made with natural ingredients and customizable to suit a flexitarian lifestyle, it’s a comforting way to enjoy a warm, protein-packed drink.
whipped cream, marshamallows, or cold foamoptional
Instructions
Heat the Milk in the Microwave:
Pour 6–8 oz of milk into a large, microwave-safe mug (big enough to prevent sloshing). Heat on high for 1–1.5 minutes, or until hot but not boiling. Add water at this stage if desired.
Add Powders on Top:
Sprinkle the hot chocolate mix and chocolate collagen powder directly onto the hot milk.
Blend with a Milk Frother:
Use a milk frother to mix everything until smooth and creamy. Tip: Use a gentle motion to avoid splashing if your mug isn’t large enough.
Optional: Add Sea Salt:
Stir or froth in 1/4 tsp sea salt for a sweet-salty twist.
Optional Top with Whipped Cream, Marshmallows, or Cold Foam:
For whipped cream: Add a dollop on top of the hot chocolate. For cold foam: Froth 1–2 tbsp milk or heavy cream in a frother, then gently spoon it over the drink.
Notes
Nutrition facts for this recipe may vary slightly depending on the specific ingredients and brands you use, such as your choice of milk, collagen powder, or sweeteners. For the most accurate information, calculate nutrition facts based on the exact products you select.
Shoulders, M. D., & Raines, R. T. (2009). Collagen Structure and Stability. Annual Review of Biochemistry, 78(1), 929–958.
https://www.annualreviews.org/doi/10.1146/annurev.biochem.77.032207.120833
Cheng, F., et al. (2022). Thermal Stability of Collagen in Food and Health Products. International Journal of Molecular Sciences, 23(4), 2040. https://www.mdpi.com/1422-0067/23/4/2040
Easy Homemade Hot Chocolate Mix (Dairy-free and Less Sugar)
This is an easy hot cocoa mix recipe without powdered milk recipe! For the best homemade hot chocolate, the perfect combination of simplicity and versatility.
Made with simple ingredients, it’s a delicious alternative to store-bought mixes, and it’s completely dairy-free! Many store-bought mixes contain powdered milk and artificial ingredients. This homemade version uses real, wholesome ingredients for a more flavorful and customizable experience.
Whether you’re sipping it on a cozy night in or gifting it as a thoughtful present, this vegan hot chocolate mix is sure to impress.
Why You’ll Love This Recipe
Unlike overly sweet store-bought mixes, this homemade hot chocolate recipe is intentionally lower in sugar to let the rich, bold chocolate flavor shine. It’s perfect for those who prefer their cocoa with less sweetness and a more indulgent chocolate experience.
​
Dairy-Free and Vegan: Perfect for those avoiding dairy or looking for a plant-based option.
Simple Ingredients: Made with pantry staples like powdered coconut milk, cocoa powder, and coconut sugar.
No Food Processor Needed: A quick and easy recipe you can mix in a bowl.
Perfect for Gifting: Package it in a mason jar with a recipe card for a holiday gift, baby shower, or great gift for any occasion.
Big Batch-Friendly: Easily double or triple the recipe to make enough for everyone.
Intentionally Lower in Sugar for a Bold Chocolate Flavor
This hot chocolate mix is intentionally lower in sugar than most, allowing the rich, bold flavor of cocoa to take center stage. Sweetened lightly with coconut sugar, it strikes the perfect balance for those who prefer a less sweet, more chocolate-forward treat. Adjust the sweetness to your liking when serving!
Ingredients
Coconut Milk Powder: This creamy, dairy-free alternative provides a rich, velvety base for your cocoa. It adds natural sweetness and a subtle coconut flavor that pairs beautifully with chocolate.
Dutch-processed Cocoa Powder: Whether you use Dutch-processed or natural cocoa powder, this ingredient is the star of the show. Dutch-processed cocoa offers a smooth, rich flavor and dessolves well in hot liquids. Natural cocoa powder delivers a bold and more bitter chocolate taste.
Coconut Sugar: A natural sweetener with caramel undertones, coconut sugar adds depth to the flavor profile. It’s a great alternative to white sugar for more flavor complexity.
Sea Salt: A pinch of sea salt enhances the chocolate flavor and balances the sweetness, creating a more complex and satisfying cup.
Optional Spices: Ground cinnamon or vanilla bean powder can add warmth and a touch of complexity, making each sip feel extra special.
Ingredient Highlight: Cocoa Powder
The type of cocoa powder you choose can significantly impact the flavor and appearance of your hot cocoa. Here’s a quick guide to the two main types:
Natural Cocoa Powder
Processing: Made from roasted cocoa beans and retains their natural acidity.
Flavor: Has a bold, slightly bitter, and tangy chocolate flavor.
Color: Lighter in color compared to Dutch-processed cocoa.
Best For: Recipes using baking soda or those that call for a more intense chocolate flavor.
Dutch-Processed Cocoa Powder
Processing: Treated with an alkaline solution to neutralize acidity.
Flavor: Milder, smoother, and less tangy than natural cocoa powder.
Color: Darker, with a deep reddish-brown hue.
Best For: Recipes using baking powder or those where a rich, less acidic flavor is desired.
For hot cocoa mix, either type works well, but Dutch-processed cocoa tends to create a smoother and more indulgent chocolate flavor. Choose based on your personal preference!
Substitutions and Add-Ins
Customize your hot cocoa mix based on your preferences, dietary needs, or what you have on hand. Here are some ideas:
Substitutions
Coconut Sugar: Swap with date sugar, white sugar, or powdered sugar.
Cocoa Powder: Use regular unsweetened cocoa powder or opt for Dutch-processed cocoa.
Milk Options: Replace coconut milk powder with dry milk powder for a classic taste.
Add-Ins
Collagen: Stir in a scoop for added protein.
More Salt: A hint of salt enhances the chocolate flavor and balances sweetness.
Milk Choices: Prepare your cocoa with warm milk—almond milk, whole milk, oat milk, or coconut milk—for creaminess and variety.
Flavored Syrups or Spices: Try vanilla, caramel, or cinnamon for added warmth and flavor.
These real ingredients allow you to create a homemade mix tailored to your taste. Experiment to find your favorite combination.
Step By Step Instructions
Instructions For Mix:
Mix Ingredients: In a large mixing bowl, whisk together the coconut milk powder, coconut sugar, cocoa powder, sea salt, and cinnamon (if using) until evenly combined.
Store: Transfer the mix to an airtight container. Store in a cool, dry place for up to 3 months.
To Make:
Heat 1 cup of your favorite plant-based milk or water until warm (but not boiling).
Stir in 2 tablespoons of the hot cocoa mix and whisk until fully dissolved.
Taste and adjust sweetness if needed.
Serving Suggestions
This mix pairs well with sweeter add-ins, like marshmallows or flavored syrups, for those who prefer a sweeter cup. For a creamier texture, use your favorite plant-based milk, such as almond or soy milk, instead of water, and customize the sweetness to suit your taste.
Here are some ideas to make your cocoa extra special:
Candy Canes: Stir your cocoa with a candy cane for a festive peppermint twist.
Mini Marshmallows: Add a handful for a classic, comforting touch.
Chocolate Sauce: Drizzle on top for an extra dose of rich chocolate flavor.
Mini Chocolate Chips: Sprinkle them on while the cocoa is hot for little pockets of melted chocolate goodness.
Whipped Cream: Top with a swirl of whipped cream for a creamy, indulgent finish.
Slow Cooker: Making a batch for a crowd? Prepare it in a slow cooker to keep it warm and allow everyone to customize their mugs with their favorite toppings.
Serving Tip: For a less sweet hot chocolate, stick to the recipe as written. If you prefer a slightly sweeter cup, simply add a drizzle of maple syrup, honey, or a bit more coconut sugar to your prepared cocoa.
Storage Suggestions
Store your hot cocoa mix in any airtight container to keep it fresh and clump-free. For example:
Mason jars
Other glass jars with lids
Keep the container in a cool, dry place, and your mix will stay delicious for up to 3 months!
Love This Dairy-free Hot Chocolate Mix Recipe? Try These Other Recipes That Make Amazing Homemade Food Gifts
Unlike overly sweet store-bought mixes, this homemade hot chocolate recipe is intentionally lower in sugar to let the rich, bold chocolate flavor shine. It’s perfect for those who prefer their cocoa with less sweetness and a more indulgent chocolate experience.
Mix Ingredients: In a large mixing bowl, whisk together the coconut milk powder, coconut sugar, cocoa powder, sea salt, and cinnamon (if using) until evenly combined.
Store: Transfer the mix to an airtight container. Store in a cool, dry place for up to 3 months.
To Make:
Heat 1 cup of your favorite plant-based milk or water until warm (but not boiling). Stir in 2 tablespoons of the hot cocoa mix and whisk until fully dissolved. Taste and adjust sweetness if needed.
There’s something magical about the rich, bold flavor of coffee combined with the velvety sweetness of chocolate and that is why I love this Mocha Protein Shake! Inspired by the beloved Mocha Madness, this homemade version is even better. It’s made with whole, nourishing ingredients, naturally sweetened with a frozen banana and a date, and packed with plant-based protein for lasting energy, all without the excess sugar and additives of the original.
It’s a creamy, energizing blend that feels indulgent but fuels your body with goodness. Packed with plant-based protein, natural sweetness from a frozen banana and a date, plus a little caffeine boost from cold brew, this shake does it all. It’s the perfect way to kick-start your morning, power through a busy afternoon, or refuel after a workout.
Whether you’re a coffee lover, a chocoholic, or just looking for a delicious way to hit your protein goals, this Mocha Protein Shake is calling your name. One sip, and you’ll see why it’s a go-to favorite for busy mornings, pre-workout fuel, or a post-dinner treat. Let’s dive into the recipe and sip on something that tastes like dessert but fuels you like breakfast.
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Mocha Shake Ingredients
This Mocha Shake is packed with simple, wholesome ingredients, and with the addition of protein powder, it easily doubles as a protein-packed treat. Here’s everything you need:
Soy Milk: I use soy milk for a creamy, plant-based option, but you can swap it with almond, oat, or coconut milk—whatever you prefer!
Cold Brew: Chilled Drip coffee or espresso also works!
Frozen Banana: For that perfectly creamy texture, I like to use frozen ripe banana chunks. They also add natural sweetness.
Dates: A couple of dates bring just the right touch of sweetness. If you don’t have dates on hand, maple syrup is a great substitute.
Unsweetened Cocoa Powder: This adds a deep, rich chocolate flavor without any added sugar.
Mocha Protein Powder: I love using Earth Fed Muscle’s Magic Beans for an extra boost of protein and that delicious mocha flavor. Don’t have mocha protein powder? Chocolate works fine!
Optional Ingredients:
Non-fat yogurt (for even more protein and creaminess)
Vanilla extract
Chia seeds (for added fiber and healthy fats)
Chocolate shavings or chocolate chips (for a little indulgence)
Want more of a coffee kick? You can swap out half of the soy milk for brewed coffee or stir in a spoonful of espresso powder or instant coffee to take it to the next level!
​Optional Add Ins
If you’re looking to increase your calorie intake for weight gain or maintenance, it’s easy to transform this Mocha Shake into a decadent, high-calorie treat.
Here are a few simple ingredients to bump up the calories while still keeping it delicious:
Ice Cream: Add a couple of scoops of your favorite ice cream, such as coffee, or even vanilla for extra richness and calories. My favorite is Tiallamook Chocolate Ice Cream!
Chocolate Syrup: Drizzle in some chocolate syrup for added sweetness and a boost of flavor.
Leftover Coffee or Cold Brew Coffee: Swap out some or all of the milk for leftover coffee or cold brew to enhance the mocha flavor.
Milk: Instead of soy milk, use whole milk or regular milk for a higher calorie base. You can even add a splash of cream for extra richness.
Almond Butter: Stir in a spoonful of almond butter for healthy fats and a nutty flavor.
Whipped Cream: Top it off with a generous dollop of whipped cream to make this shake extra indulgent.
How to Make a Mocha Shake
Making a Mocha Shake is super simple and easy!
Here’s how to do it:
Step 1: Add Ingredients
Start by adding your ingredients to a high-speed blender. Begin with the liquids, such as soy milk (or whole milk, regular milk, or any milk of your choice). Next, add your frozen banana chunks, dates (or maple syrup), unsweetened cocoa powder, mocha protein powder, and any optional ingredients like non-fat yogurt, chia seeds, or almond butter.
Step 2: Blend
Blend everything together until the mixture is smooth and creamy. For an extra indulgent twist, you can drizzle in some chocolate sauce while blending for a richer, chocolatey flavor.
Rinse your blender immediately after making your smoothie. This simple step prevents the smoothie residue from drying and sticking, making cleanup so much easier and quicker for your next use!
What to Do With Leftovers
Got leftover Mocha Shake? Don’t let it go to waste!
Here’s a fun and easy way to make the most of it:
Freeze It: Pour the leftovers into an ice cube tray and freeze. Once frozen, you can pop those smoothie cubes into your next coffee smoothie for a thicker, frostier texture. Or, blend them up with a bit of milk for an easy homemade ice cream treat! It’s a great way to avoid waste and keep your smoothie game strong.
Dietitian Approved Recipe & Why I Drink Protein Smoothies Daily
This High-Protein Mocha Madness Shake delivers over 30g of protein, at least 6g of fiber, and under 300 calories, making it a filling, energizing option for breakfast, post-workout recovery, or a healthy treat any time of day.
As a flexitarian dietitian with a passion for running, weightlifting, and staying active, protein smoothies have become a vital part of my daily routine. During my training for endurance races and strength-building workouts, I realized just how important proper nutrition is for performance and recovery. Whether I’m logging miles on the trail or focusing on strength at the gym, protein smoothies keep me fueled and help support my fitness goals.
Here are four reasons why protein smoothies are a vital part of my training and nutrition regimen:
Energy
Endurance exercise, such as long distance running, requires significant energy, with long runs often burning 800 to 1,200 calories or more, depending on factors like body weight, pace, and duration. Protein smoothies provide a quick and efficient way to refuel with carbohydrates, healthy fats, and protein, helping me maintain energy levels and improve performance, whether I’m logging miles or lifting weights.
Recovery
Proper recovery is essential to repair muscles and tissues after intense training sessions. Protein is especially important for muscle recovery and tissue repair. I rely on protein smoothies to meet my daily protein needs and help with muscle recovery after a run or workout, ensuring my body is ready for the next session.
Injury Prevention
Nutrition plays a huge role in injury prevention, especially when it comes to keeping bones, joints, and connective tissues healthy. My protein smoothies are packed with nutrients that help support bone health and tissue strength, reducing the risk of overuse injuries, which are common with both running and weightlifting.
Hydration
Staying hydrated is just as important as getting enough protein and calories. Smoothies are full of hydrating ingredients like frozen fruits, almond milk, and even coconut water, helping to keep my body properly hydrated. This helps prevent cramping, maintain fluid balance, and support overall health during long workouts.
Incorporating protein smoothies into my routine helps me hit my nutrition targets, stay strong, and perform at my best—whether on the trails, at the gym, or anywhere in between!
Like This Recipe? Try These Other Delicious Smoothie Recipes?
Below are a few other smoothie recipes you may enjoy!
rubber spatula for scraping down the sides of the blender
smoothie glass
Ingredients
½cupunflavored soy milk
½cupcold brew
1frozen Banana
4tbspmocha protein powderor chocolate
1tbspcocoa powder
optional dates
Glass Garnish
toasted coconut flakes, almonds and melted chocolate
Instructions
Blend
Add the cold brew, soy milk, frozen banana, mocha protein powder, cocoa powder, and date to a blender.
Blend Until Smooth
Blend on high until the mixture is smooth and creamy, with no chunks of date remaining.
Serve
Pour into a glass and enjoy immediately.
Notes
Nutrition information will vary based on ingredients used. This is especially significant with the brand and type of protein powder used. Want more of a coffee kick? You can swap out half of the soy milk for brewed coffee or stir in a spoonful of espresso powder or instant coffee to take it to the next level!
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