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Hot Cocoa Bombs by Krissy & Chrissy

Updated: Dec 21, 2020

Homemade and Dairy Free Hot Chocolate Bombs (Vegan Option!)

My dear friend Krissy dropped off 3 Hot Cocoa Bombs for my kids last week, but as you know, Brynn cannot have dairy. So I found this VEGAN recipe By Chrissy Carroll :) Please visit her site and follow her on IG!

"Have you spotted those viral videos of hot cocoa bombs and wanted to try one – but can’t have dairy? Not to worry! This homemade dairy free hot chocolate bomb recipe is insanely delicious (might I say even more so than it’s conventional dairy counterpart). And you can easily make these vegan depending on your ingredient choices. Try this cozy recipe today, perfect for snuggling up with on a cold winter night during the holidays."

Dairy Free Hot Chocolate Bombs

These dairy free hot chocolate bombs are a delicious winter treat - no dairy necessary! Prep Time 25 minutes Cook Time 0 minutes Total Time 25 minutes Servings 3 servings Calories 395 kcal Author Dairy Free for Baby Ingredients: For dairy-free hot chocolate bombs:

  • 3/4 cup dairy-free dark chocolate chips (I, Lindsay, use Enjoy Life because they are also nut free for Miss Brynn - and they melt well)

  • 3 tsp unsweetened cocoa powder

  • 6 tsp granulated sugar

  • 3 tbsp mini marshmallows (vegan if desired)

For serving:

  • 1 1/4 cups warm sweetened vanilla almond milk (or vanilla oat milk)


  1. Place the dairy free chocolate chips in a microwave safe bowl. Microwave the chocolate in 30-second intervals, stirring each time, until fully melted.

  2. Pour a spoonful of chocolate into each cavity of the silicone dome mold. Use a spoon to spread the chocolate, coating the entire half circle.

  3. Place the mold in the freezer for 10 minutes, or until the chocolate is solid. Gently press on the bottom of the mold to pop out each dome.

  4. You should have six domes. Take three of them to fill. To each of those three, add 1 teaspoon of cocoa powder, 2 teaspoons of sugar, and 1 tablespoon of marshmallows.

  5. Heat a skillet over medium heat for a minute, just to get it warm (not overly hot). Take one of the empty domes and hold it on the skillet for a second or two, just to melt the edge. Immediately place that on top of one of the filled domes. The melted edge will seal with the chocolate on the filled dome, forming a complete circle.

  6. Repeat with the remaining domes to finish making all three hot chocolate bombs.

  7. When you’re ready to serve one, heat 1 1/4 cups of vanilla almond milk. You can do this on the stovetop or in the microwave. For the microwave, place it in a microwave safe cup and heat for about 1:30 to 2 minutes. (Be careful, cup may be hot when removing from the microwave).

  8. Either place the hot chocolate bomb in a mug and pour the hot almond milk on top, or drop the hot chocolate bomb into the mug with the hot almond milk (being careful not to splash any of the hot liquid). Enjoy!

Recipe Notes

  • The nutrition analysis is based on using 2/3 cup of chocolate, as that’s generally the amount that is actually consumed. It’s helpful to use the 3/4 cup to melt though so you have extra as needed to seal holes or build up edges (or if you have larger molds).

  • If you have a piping bag, you can also pipe melted chocolate on the half circles and connect them that way.

Nutrition analysis (approximate per hot chocolate bomb, assumes 2/3 cup total chocolate used in the recipe): 295 calories, 21.5 g fat, 12.5 g saturated fat, 5 mg sodium, 40.5 g carbohydrate, 8 g fiber, 27.5 g sugar, 4 g protein, Calcium: 0%, Iron: 55%, Potassium: 1%, Vitamin D: 0% Nutrition analysis (approximate per hot chocolate bomb with vanilla almond milk): 395 calories, 24.5 g fat, 13 g saturated fat, 170 mg sodium, 58 g carbohydrate, 8.5 g fiber, 44 g sugar, 5.5 g protein, Calcium: 43%, Iron: 60%, Potassium: 5%, Vitamin D: 16%

Share: What’s your favorite dairy free drink around the holidays?

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