Feel like you’re always craving something chocolatey? Then this Healthier Hot Cocoa Dip is the answer to your prayers! Sweetened with good-for-you California Prunes, it’s a healthier twist on a comfort classic in food form. Nestle this Hot Cocoa Dip inside your favorite berries, slather it on a graham cracker, or simply eat it with a marshmallow enveloped spoon, the possibilities are endless (and devilishly delicious!)
Disclosure: This post is in partnership with California Prunes. As always, I only work with companies that align with my business and food philosophies. Thanks so much for supporting the work that keeps the Shaw Kitchen thriving!
Table of contents
Why You Need This Hot Cocoa Dip Recipe
Find yourself always wanting something sweet to nosh on? Me too. Me too. That’s why this Hot Cocoa Dip came together if I’m being honest. I have two tiny humans who definitely inherited their mama’s sweet tooth and are constantly asking for something chocolatey with marshmallows (you may remember this S’mores Bark is one of their favorites!)
So, to satisfy all of our cravings (and my desire to feed our bellies with nourishing foods, too) I took a few staple foods into the kitchen to see what I could come up with that didn’t require a jar of marshmallow cream like most other versions online!
California Prunes (a naturally sweet, high fiber food that helps keep you regular, promotes bone health, and more!) Marshmallows (a fun food that just so happens to be dairy free, too!) Heavy cream (because we want it to taste just right.) And dark cocoa powder (because those flavonoids really do pack a powerful punch!)
In less than 5-minutes I had this better-for-us (and you) Hot Cocoa Dip recipe that still satisfied and satiated everyone in my crew! Talk about a #momwin!
What You Need To Make It
California Prunes: Choose pitted, California grown prunes for best quality. To reap the full nutrition benefits of prunes, aim for 4 pitted prunes in your smoothie.
Marshmallows: I used 8-10 regular sized marshmallows for this recipe. You can use 1 cup of mini marshmallows or 4 of the mega marshmallows (though I do recommend cutting those larger ones in fourths.)
Heavy Cream: Since my son has a dairy allergy, we use a soy based heavy cream that is low in saturated fat and has no added sugar. Most cows based heavy creams are also added sugar free but do contain some saturated fat. So, if you are watching your fat intake you can also try a skim half and half in here.
Cocoa Powder: Dark cocoa powder is a staple over here and really makes the chocolate flavor shine in this recipe. Opt for the pure cocoa variety of your choice to help control added sugars and reap the benefits of the antioxidants that cocoa powder naturally contains!
Protein Powder: For adults or active teenagers, adding a scoop of chocolate protein powder into the mix will boost the total protein of this dip and help provide a little more nutritional bang for your caloric buck. I do not recommend adding this for younger eaters.
Yogurt: For kiddos, I love mixing ½ cup of a Greek yogurt into the dip to stretch it out while also providing a bit more protein to fill their tiny bellies!
How to Make This Cocoa Dip Recipe
I promise you, if you have an immersion blender, food processor, or high powered blender, you can easily make this beauty come to life!
Step 1: Add the heavy cream, pitted prunes, and marshmallows to a microwave safe dish. Heat on high in 30 second intervals until marshmallows begin to expand (usually about 1 minute max).
Step 2: Remove from heat and use an immersion blender to mix ingredients together into a dip consistency. Alternatively, you can also pour the ingredients into a food processor or high speed blender to process as well.
Step 3: Scrape down the sides as needed, add in the cocoa powder, then process one more time for a smooth, creamy consistency.
Step 4: Enjoy! Serve warm with fresh fruits, graham crackers, marshmallows, or simply on a spoon!
Step 5: Store leftover dip in an airtight container in the refrigerator and use within 2 to 3 days for best quality.
Here’s a short video to show you how quickly it truly does come together!
Recipe Tips
The key thing you’ll want to pay attention to in this recipe is not over cooking the marshmallows with the prunes and heavy cream in the microwave before you combine them with the dark cocoa powder.
Keep these tips in mind!
- If you have a high powered microwave, consider heating in 15 second intervals to avoid burning.
- You may also opt to cook the three ingredients together until boiling in a pot on the stove, then carefully transfer to your food processor or blender, or use the immersion blender in the pot (carefully of course!)
Also, you may need to swap the recipe slightly for those with dietary restrictions in your house!
- For those with a dairy allergy or following a plant-based diet, use a plant-based heavy cream made from soy or coconut.
- For those on a low fat diet, opt for a skim half and half over heavy cream (or the plant based option.)
- For those who follow a vegan diet, select a vegan marshmallow.
- To increase the protein of this dip (and stretch the serving size), mix in vanilla Greek yogurt or a scoop of chocolate protein powder depending on your audience. Yogurt works great for kids, whereas protein powder or collagen is perfect for the adult crowd!
And, of course, a few nutrition reminders!
- To reap the full benefits of California Prunes, aim to use 8 prunes per recipe. Remember, a serving of California Prunes (about 4 pitted prunes) is just 100 calories and contains no added sugar, fat, sodium, or cholesterol! If you’re still adjusting to swapping with fruits, ease into this with 6.
- For a less sweet (and less added sugar) result, start with 8 marshmallows.
Other Simple Swap Recipes Using California Prunes
It’s safe to say we LOVE our California Prunes around the Shaw Kitchen! Here are a few of our other favorite recipes using our California favorite fruit!
- No Bake Chocolate Brownie Bars
- Sweet Balsamic Dressing
- Charcuterie Salad
- PB&J California Prune Smoothie
For more delicious recipes and tips using California Prunes, visit their website here!
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Hot Cocoa Dip Recipe
Equipment
- 1 Food Processor
Ingredients
- 2/3 cup heavy cream *
- 8 each prunes *
- 8 each marshmallows *
- 3 tablespoons cocoa powder
Optional Serving Ideas
- 1/2 cup Greek yogurt
- 1 scoop collagen powder
- graham crackers
- pretzels
- fresh berries
- marshmallows
Instructions
- Add the heavy cream, pitted prunes, and marshmallows to a microwave safe dish. Heat on high in 30 second intervals until marshmallows begin to expand (usually about 1 minute tops).
- Remove from heat and use an immersion blender to mix ingredients together into a dip consistency. Alternatively, you can also pour the ingredients into a food processor or high speed blender to process as well.
- Scrape down the sides as needed, add in the cocoa powder, then process one more time for a smooth, creamy consistency.
- Serve warm with fresh fruits, graham crackers, marshmallows, or simply on a spoon!
- Store leftover dip in an airtight container in the refrigerator and use within 2 to 3 days for best quality (if it even lasts that long!)
Notes
- For those with a dairy allergy or following a plant-based diet, use a plant-based heavy cream made from soy or coconut.
- To increase the protein of this dip (and stretch the serving size), mix in vanilla Greek yogurt or a scoop of chocolate protein powder depending on your audience. Yogurt works great for kids, whereas protein powder or collagen is perfect for the adult crowd!
- To reap the full benefits of California Prunes, aim to use 8 prunes per recipe. If you’re still adjusting to swapping with fruits, ease into this with 6.
- For a less sweet (and less added sugar) result, start with 8 marshmallows.
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Elizabeth Marchant says
Just made the Hot Cocoa Dip. This would be so much fun to have for a Valentine’s party/celebration!
1. I thought it was good. I think one more tablespoon of cocoa-I’d like it a little more chocolate-ly. I added a scoop of Orgain chocolate protein powder. I could taste it-but I have a sensitive palate. Next time, I think I’d use Greek yogurt for the tang or leave out the additional/optional ingredients.
My husband tasted it and his response:”It tastes just like hot chocolate.” WIN!
2. This recipe was super easy to make. I think with minimal guidance a younger child who likes to cook could make it. Get those kids in the kitchen.
3. I would definitely make it again. If I was serving for a party or taking to someone’s house, I would probably double it because I think it’d be a hit, and one recipe worth wouldn’t be enough if you had more than 4-6 ppl as stated in your recipe.
Yummy!!!