Vegan Persian hot chocolate
4 tbsp Dutch-processed cocoa
¼ tsp ground cardamom
2 ½ cups almond milk
6 soft dates, pitted and finely chopped
1 tbsp sugar
1 tsp vanilla bean paste
2 tsp rose water
Candyfloss, pistachio, cacao nibs and fresh or dried rose petals, for garnishing
Place cocoa and ground cardamom in a medium saucepan, slowly whisk in almond milk until well combined.
Add dates and sugar; slowly bring to the boil over low heat.
Using a stick blender, blend on low speed until smooth.
Stir in vanilla bean paste and rose water until well combined.
Pour into large mugs.
Top each mug with candyfloss, pistachio cacao nibs and rose petals, if desired.