Vegan Mint Chocolate Pudding

Vegan Mint Chocolate Pudding

 Total Time 12
Prep Time 12
Easy Vegan Mint + Chocolate Pudding w/ Whiskey Whipped Cream



  • 50 grams of ChocoVivo chocolate - Any pure blends of 75% or 65% .
  • 100 ML of Hazelnut Mylk
  • Add 3 sprigs of fresh mint
  • Spike it if you want!  1 tbsp cream liqueur of choice

         Optional:  Whipped Cream

  • 1 Tbsp Whiskey of choice
  • 1 cup Non Dairy Heavy Cream
  • 1 tsp Vanilla Extract

1. Melt chocolate with the Hazelnut Mylk in a small pot on top of the stove. Turn heat to low/medium and wait until it's a low simmer.  Once simmering, give it a good whisk. Chocolate and hazelnut mylk should be well blended without speckles.  Be careful not to let mixture overboil or burn.

2. Pour custard-like mixture in a small cup and put it into the refrigerator for about 1 hour.  Sprinkle with cacao nibs.

Optional Makes 1 small cup.  

  1. Top off with Whiskey Whipped Cream.

 For the Whipped Cream:

  1. Combine whiskey, heavy cream and vanilla extract in bowl and mix.
  2. Blend on high for about 5-8 minutes or until light and fluffy. If whisking by hand, may take longer but hey, it doubles as a workout!
  3. Store the rest in a airtight container for up to a week. (Place them on top of fresh strawberries/fruits, pancakes, or sneak a spoonful when no one is watching.)


Secrets to Making The Best Cup of Hot Chocolate

Secrets to Making The Best Cup of Hot Chocolate

At ChocoVivo, we’ve been written up for our famous hot chocolate.  Many customers say that it’s not as good at home when they make it.  Below we outline the tricks, give you some tips, and step by step directions on making the best cup of hot chocolate.

The chocolate used in our recipe are the bars of chocolate that we make and sell such as the Mayan Tradition which is the most popular hot chocolate on our menu.  Our next most popular is a 75% which we call Middle of the Road.  It's not necessary to use powder, but it's convenient.  You can always take the bars and grind it up in a blender and put it in an airtight container so you can use it whenever you'd like.  Otherwise we do sell chocolate powder here.  

Taste and consistency will differ because of the following reasons:  Our beans are specially fermented for our bars;  We use a 2 – 3 day fermentation process at the farm; We also start with an artisanal grade of beans  - think Farmers Market fruit from a small grower, instead of a large commodity grower where it’s a monocrop and the soil is not being replenished and taken care of; And last, but not least, we stone grind the chocolate to create just the right texture so that you get enough cacao butter released when the chocolate is melted, but you also have some texture which you can see specks of nibs after you finish the cup of chocolate. 

So see the secret below to making a cup of hot chocolate.  Steps are easy, but the type of chocolate does make a difference!  


50 g (1.767 oz) of ChocoVivo chocolate bars – Mayan Tradition or 75% Chocolate are our best sellers.  

250 ML (8.5 oz) of milk, hazelnut milk, hemp milk, or even water – like the Mayans did!  

  1. Heat up your Milk on low heat in a small sauce pan up to about 120 F for about 5 minutes.
  2. Take it off the stove and add in broken up pieces of the chocolate.
  3. Whisk it up vigorously for about 30 – 45 seconds.  We use a double balloon whisk at the shop particularly the Swiss brand Kuhn Rikon. They work the best to create foam and emulsify the chocolate with the milk.
  4. Put the pot of chocolate back on the stove over low heat if you still see specks of chocolate and gently stir it for a few seconds.  
  5. Take the pot off the stove and give it another good whisk. Color is a good indicator of how well your chocolate has melted.  You should not see too many specks.  If it's a light chocolate brown color, it needs to be whisked more unless you intentionally added less chocolate!  The final color should be a nice medium chocolaty brown color. 
  6. Pour it into your favorite mug and top it off with some cacao nibs!

On our secret menu we have a Matcha Hot Chocolate where we whisk Matcha and add in a 75% Cacao! See the last image below!  Feel free to experiment and do what you think is going to make the best cup of hot chocolate!  Then come into the shop and compare and contrast!  

Hot Chocolate step 1 
Hot Chocolate step 2 
Hot Chocolate step 3 
Hot Chocolate step 1 
Hot Chocolate step 5 
Hot Chocolate Matcha 
ChocoVivo Cacao Mask Recipe

ChocoVivo Cacao Mask Recipe

The benefits of cacao extend beyond just eating it. Applying cacao to skin topically has it's own perks, including a boost of antioxidants which promote collagen production and reduce free-radical damage. It can also reduce redness due to  anti-inflammatory properties found in cacao! To read more about the benefits of cacao for beautiful skin, find the Journal of Nutrition study here

After using many different masks, we decided to try our own with ChocoVivo cacao powder . The recipe is super easy, check it out below!


ChocoVivo Cacao Face Mask 

  • 1 Tbsp raw cacao powder
  • 2 tsp clay (green, red, bentonite, or white depending on the desired effet)
  • 1/2 tsp oil jojoba oil or cacao oil 
  • 1 small cup of steeped green tea, for adding slowly 

Mix ingredients and add green tea until consistency is thick and fluffy. Apply thick layer to face for 10 - 15 minutes. To remove mask, use an old towel as it could stain. Wash face with hot water. Rinse well and follow up with your favorite face oil, we love our Rose Cacao Oil


For those interested in knowing more about the benefits of cacao, here is a well-written article we approve of written by Dr. Merry an M.D, Ph.D, article on cacao. 

Chocolate Avocado Mousse Recipe

Chocolate Avocado Mousse Recipe

Summer time calls for lighter, colder desserts. Give this healthy alternative to ice cream a try, and let us know how it goes! 
Total Time: 5m
Yield: 4 servings



  • flesh of 2 ripe avocados (240g)
  • ChocoVivo 75% bar (80g) 
  • 1/4 cup to 1/2 cup milk of choice (60-120g)
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • pinch stevia OR 2-6 tbsp sweetener of choice

* Top with your favorite nuts, cacao nibs, or fruit for added texture 


Carefully melt chocolate in a double boiler until smooth. Combine ingredients in a blender or food processor until completely smooth. Use less milk or milk substitute for a thicker mousse. Use sweetener of choice to taste. Note that the chocolate will already be sweet. If you're looking for a sugar free alternative try one of our Paleo Bars or Choco Vivo 100%

Paleo Cacao Bite Recipe

Paleo Cacao Bite Recipe


Sometimes we are craving all the richness of a dense chocolate brownie or torte, but without the heaviness of full butter or gluten. Enter these little Paleo Cacao Bites!
We found this recipe in the May issue of Bon Appetit and couldn't resist! Now that is it Spring we are in search of lighter versions of our favorite treats. Let us know if you have a recipe using ChocoVivo chocolate you'd like us to feature! 




  • 1 tablespoon virgin coconut oil, melted, cooled, plus more for pan
  • 3 tablespoons ChocoVivo cacao nibs
  • 5 ounces pitted Medjool dates (about 8)
  • ½ cup nut butter ( Cacao Butter for extra flavor)
  • 3 tablespoons ground chia seeds, ground flaxseed, and/or ground hemp seeds
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 3 tablespoons almond flour or meal (we use hazelnut meal) 
  • 3 tablespoons unsweetened shredded coconut
  • Flaky sea salt


Brush an 8½x4½" loaf pan with oil; line with parchment paper, leaving an overhang on long sides. Pulse cacao nibs in a food processor to a fine powder; transfer to a bowl.

Place dates in a small heatproof bowl; pour boiling water over to submerge. Cover with plastic wrap; let sit until softened, 8–10 minutes.

Drain dates and transfer to food processor. Add nut butter and remaining 1 Tbsp. oil; process in long pulses until dates disintegrate and ingredients come together (mixture will be crumbly). Add seeds, kosher salt, and cinnamon; pulse to incorporate. Add almond flour, ground cacao nibs, and shredded coconut and pulse just to combine. Press into prepared pan in an even layer, compacting as firmly as possible (it will look slightly greasy, but oils will solidify once mixture is cold). Cover and chill until firm, about 1 hour.

Uncover and use sides of parchment paper to lift bar out of pan. Cut into a 6x3 grid to form squares; sprinkle with sea salt.

Do Ahead: Energy bites can be made 5 days ahead. Cover and chill, or freeze up to 2 weeks.

Recipe and Photo Courtesy of Bon Appetit May 2017

How to use Unsweetened Cacao Butter

How to use Unsweetened Cacao Butter

 Rethink How You've Been Eating Chocolate 

 Chocolate doesn’t always have to be sweet. In fact, the earliest versions of drinking chocolate were far from it, and used for more of a medicinal, energizing purpose. Holding true to its original uses, at ChocoVivo we incorporate chocolate in ways everyone can enjoy, as fuel not just candy.

Some may be turned off by the idea of 100% cacao. But, you’d be surprised by how luscious, rich, and smooth it can be when combined with hazelnut butter. Calling all who subscribe to that sugar-free, paleo, whole 30 lifestyle! Meet Unsweetened Hazelnut Cacao Butter, your new best friend.

Our unsweetened butters are a combo of raw cacao nibs and high quality nuts. Add a little dash of sea salt, grind together and you’ve got the best complement for fruit, a rice cake, or something warm and savory. Hazelnut butter is a classic, but we also play with seasonal flavors such as Unsweetened Salted Pecan Butter, and Unsweetened Black Sesame. 

Our team has been experimenting lately with curries, sauces, and dishes that incorporate nut butters. If you are a fan of Thai peanut sauce, here is our chocolate variation!


ChocoVivo Thai Sauce:

This sauce makes 2 to 3 servings and can be used on a salad as dressing or in curry. Just add water to thin out if needed.



1 1-inch piece of ginger

1 small garlic clove

½ cup unsweetened hazelnut butter

2 tablespoons of reduced sodium soy sauce

1 tablespoon of lime juice

1 teaspoon of brown sugar (optional and can be subbed)

 crushed red pepper flakes to taste 


 Share your Recipes: 

Sub any of your favorite recipes that call for nut butters, and let us know how it goes. If you’ve got a recipe you’d like to share please send us an e-mail and we’ve love to feature it!