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Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!

close-up image of vegan hot chocolate dip.

What You’ll Need to Make Vegan Hot Chocolate Dip

Vegan Whipped Cream – If not vegan, feel free to use regular ole’ whipped cream instead. However, I used Truwhip’s Vegan Whipped Topping and it tastes just like the real thing. I’ve also tested this recipe with So Delicious cocowhip, and it turned out fabulous! Or, for a healthier option, feel free to make a homemade coconut whipped cream. To do this, whip together the coconut cream (not the liquid part) from two cans of full-fat coconut milk with either a hand or stand mixer until light and fluffy. If taking this option, I recommend adding in at least 3 tablespoons of sugar to help sweeten this dessert dip!

Unsweetened Cocoa Powder – It’s super important to use unsweetened cocoa powder in this vegan hot chocolate dip recipe. If sweetened, you risk an overly sweet dip. Therefore, check the baking aisle at your grocery store for an unsweetened cocoa powder, such as this Hershey’s one.

Vanilla Extract – A splash of vanilla extract is the finishing touch to this vegan dessert recipe! It brings the hot chocolate flavor together, and is seriously so good.

vegan hot chocolate dip in a bowl with graham crackers.

Tips and Tricks

  • Don’t over-mix your dip! An over-mixed dip will turn runny, and lose its fluffiness. Simply stir until everything’s incorporated, then enjoy!
  • Feel free to prepare this vegan hot chocolate dip in advance! To do this, store in an airtight container in either the freezer for up to 2 months, or the fridge for up to 4 days. If freezing, simply transfer to the fridge a few hours before serving to thaw, then give it a quick stir.
  • Serve this chocolatey dessert dip however you’d like! I love mine with graham crackers and fresh strawberries. Though chocolate chip cookies, teddy grahams, apple slices, or even marshmallows all make for great dippers!
graham cracker being dipped into vegan hot chocolate dip.

Adjust This Recipe to Your Dietary Needs

Make it Paleo: For a paleo version, make a homemade coconut whipped cream and sweeten with either coconut sugar or a splash of maple syrup – YUM!

Vegan Hot Chocolate Dip

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!

Ingredients

  • 8 ounces vegan whipped cream

  • 3 tablespoons unsweetened cocoa powder

  • 1-3 tablespoons sugar, optional depending on how sweet you’d like it

  • 1/2 teaspoon vanilla extract

Directions

  • Add all ingredients to a bowl, then whisk together until combined.
  • Serve with graham crackers, animal crackers, marshmallows, strawberries, apple slices, Oreos, etc.

Recipe Video

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Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

overhead image of chicken scarpariello with crispy potatoes on a plate with white wine on the side.

What You’ll Need To Make Chicken Scarpariello with Crispy Rosemary Potatoes

Baby Potatoes – I love baby potatoes for how creamy they are! These crispy rosemary potatoes bake up ultra crispy on the outside, while smooth and buttery on the inside. Either yellow or red baby potatoes will taste great in this recipe. And if you can’t find baby potatoes, you can sub standard yellow or red potatoes in their place.

Chicken Thighs – Feel free to use either bone-in or boneless, skin-on or skinless chicken thighs in this recipe! Bone-in and skin-on chicken thighs will yield a bit more flavor, while boneless and skinless will be easier to eat. Both options have their pros and cons, so go ahead and use whichever your prefer / can get your hands on.

Italian Sausage – You’ll need uncooked Italian sausage links for this chicken scarpariello. Most come pre-cooked, so be sure the ones you buy are raw. And when it comes to either hot or sweet Italian sausage, use whichever’s your favorite! I used sweet sausages for a perfectly mild, but still flavorful dinner recipe.

Dry White Wine – When picking out a dry white cooking wine, look for a bottle with “dry” or “crisp” in the description. Sauvignon Blanc and Pinot Grigio are my cooking wine go-tos. And don’t worry, all of the alcohol will get cooked off in this meal, leaving you with it’s bright and fresh flavor.

chicken scarpariello in a skillet with fresh parsley on top

Tips and Tricks

  • Do NOT touch the handle of your hot skillet once you’ve removed it from the oven! I’ve made this mistake more than once, and still have the scars to show for it. I highly recommend buying and placing one of these covers on your skillet handle as soon as you take it out of the oven.
  • Serve this chicken scarpariello with whatever you’d like! The crispy rosemary potatoes are the perfect side, but feel free to replace them with mashed potatoes, cooked rice, or even pasta. Or, for a low-carb option, roast up some broccoli and/or cauliflower in place of the potatoes.
  • Use a large skillet with high sides to make this meal. The key is using something large enough to fit eight chicken breasts, three sausages, and the white wine sauce. If you don’t have a skillet large enough for this recipe, use a dutch oven instead!
sauce being poured over chicken scarpariello on a plate.

Adjust This Recipe To Your Dietary Needs

Make it Non-Alcoholic – For a recipe without any alcohol, replace the white wine with an extra cup of chicken stock, and an extra tablespoon of fresh lemon juice.

Make it Paleo – Make yourself a paleo chicken scarpariello by taking the non-alocoholic option above, and replacing the baby potatoes with white sweet potatoes. Totally grain-free, gluten-free, sugar-free, low-carb, and paleo-friendly!

Chicken Scarpariello with Crispy Rosemary Potatoes

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Intermediate
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

Ingredients

  • For the crispy potatoes:
  • 1 pound baby potatoes

  • 2 tablespoons avocado oil

  • salt and black pepper, to taste

  • 1 sprig fresh rosemary, leaves removed from stem

  • For the chicken scarpariello:
  • 8 chicken thighs

  • salt and black pepper, to taste

  • 3 tablespoons olive oil

  • 4 hot or sweet Italian sausage links

  • 1 large yellow onion, chopped

  • 1/2 red bell pepper, chopped

  • 8 garlic cloves, minced

  • 2 sprigs fresh rosemary

  • 1/2 cup pickled peppadew peppers, drained

  • 1 cup dry white wine

  • 1 cup chicken stock

  • 1 lemon, juiced

  • fresh chopped parsley, for serving

Directions

  • Preheat oven to 400° Fahrenheit. Place all potato ingredients on a large baking sheet and toss to combine. Bake for 25-20 minutes or until super crispy, flipping potatoes halfway through.
  • Make the chicken scarpariello by patting each chicken thigh dry with a paper towel, then season generously with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat, cook sausages in skillet for 2-3 minutes per side of until golden brown (but not yet fully cooked). Remove sausage form skillet and set aside.
  • Place chicken thighs in hot skillet with the skin-side facing down. Sear chicken thighs for 5-8 minutes, or until golden brown, but also not yet fully cooked through. Remove chicken thighs from skillet and set aside.
  • Add onions, bell pepper, and garlic to the skillet – cook until soft and very fragrant, about 8 minutes.
  • Add rosemary, pickled peppers, white wine, and chicken stock to the skillet and bring to a boil. Whisk and continue to cook until liquid has slightly reduced.
  • Place sausages and chicken back into the skillet with the sauce, then transfer to the oven and cook for about 10-15 minutes or until chicken is cooked through. Remove from oven along with the potatoes, pour lemon juice over chicken, then serve over roasted potatoes with fresh chopped parsley.

Recipe Video

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Perfectly seared salmon in a creamy sun dried tomato sauce, ready in under 30 minutes! This simple weeknight meal requires just one skillet and comes together in a flash. The perfect recipe when you’re craving seared salmon, with lots of delicious flavor!

creamy sun dried tomato skillet salmon recipe in a skillet with fresh parsley and lemon slices on top

Main Ingredients

Salmon Fillets – I used and recommend Atlantic salmon for this recipe. Atlantic salmon is buttery, flaky, and totally delicious. It’s pretty common, and shouldn’t be hard to find at your local grocery store or seafood counter. Sockeye is another very common type salmon, and will work in this recipe, but won’t cook up nearly as tender as Atlantic salmon. Sockeye salmon is quite lean, with a meatier consistency and a stronger fish flavor. Though feel free to use your favorite type of salmon in this dish!

Sun Dried Tomato Oil – Sun dried tomato oil is simply the oil found in a jar of sun dried tomatoes. Some sun dried tomatoes are sold dry and in bags, but for this recipe, you’ll want to get the jarred kind! That luscious oil the tomatoes are packed in is loaded with incredible flavor. However, if you can’t find sun dried tomatoes packed in oil, you can simply replace the sun dried tomato oil with a more mild olive or avocado oil.

White Wine – Any dry white wine will work in this salmon recipe! I used an extra dry Pinot Grigio and had perfect results. Though any white wine with either “dry” and/or “crisp” in the description will taste great. My favorite part of cooking with wine, is getting to pair a glass of it with my finished dish – yum!

Unsweetened Creamer – I used my dairy-free coffee creamer to make the sauce extra thick and velvety smooth. Though any cream/creamer will work here, just as long as it’s unflavored and unsweetened. If you’re not dairy-free, feel free to use heavy cream or whole milk instead.

Top Tips

  • Serve up this simple one-pan salmon recipe any way you’d like! I enjoyed mine over some brown rice and OMG it was delicious. I even used the ready-to-eat microwaveable brown rice to make this easy dinner recipe even easier to make!
  • If you have a cast-iron skillet, use it! Cast-iron does an incredible job at circulating heat and will create an irresistible golden crust on your salmon fillets. Though if you don’t have a cast-iron skillet, my recommendations are (in order) a stainless steel, ceramic, or non-stick skillet instead.
  • Love the idea of a creamy sun dried tomato sauce, but don’t love salmon? Simply turn this salmon recipe into a one-pan chicken recipe! To do this, replace the salmon fillets with four thinly sliced chicken breasts. Cook them just as you would the salmon, only increasing the cook time to ensure the chicken is completely cooked through.

Adjust This Recipe To Your Dietary Needs

Make it Dairy Free – Either use my dairy-free coffee creamer like I did, or 1/2 a cup of full-fat coconut milk in place of the creamer!

Make it Non-Alcoholic – For a wine-free version, simply sub the white wine for 1/2 cup of chicken or vegetable broth, plus 1 tablespoon of lemon juice. The broth will add flavor, while the lemon juice brightens things up!

Creamy Sun Dried Tomato Skillet Salmon Recipe

5 from 1 vote
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Intermediate
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Perfectly seared salmon in a creamy sun dried tomato sauce, ready in under 30 minutes! This simple weeknight meal requires just one skillet and comes together in a flash. The perfect recipe when you’re craving seared salmon, with lots of delicious flavor!

Ingredients

  • 4 salmon fillets, about 8 ounces each

  • salt and pepper, to taste

  • 2 tablespoons sun dried tomato oil, see Notes

  • 1/2 cup sun dried tomatoes, sliced

  • 1 shallot, chopped

  • 6 garlic cloves, minced

  • 1/2 cup dry white wine

  • 1/2 cup unsweetened creamer I used my homemade non-dairy coffee creamer

  • 2 cups baby spinach

  • fresh parsley or basil, for serving

Directions

  • Pat salmon fillets dry with a paper towel then evenly season with salt and pepper.
  • Heat sun dried tomato oil in a large skillet over medium-high heat, place salmon fillets in skillet with the skin-side facing up. Cook salmon for about 5 minutes, then flip and cook for 2-3 minutes or until cooked to your liking. Remove salmon from skillet and set aside.
  • Reduce heat to medium and add shallots, cook until soft, about 3 minutes. Add in sun dried tomatoes and garlic, cook for another 2-3 minutes.
  • Pour in white wine and simmer for 3 minutes or until the liquid has slightly reduce. Pour in creamer and baby spinach, cook until spinach has wilted.
  • Nestle salmon fillets back into skillet, spoon sauce over each fillet and simmer until warm – about 2 minutes.

Notes

  • Sun Dried Tomato Oil: Sun dried tomato oil is simply the oil from a jar of sun dried tomatoes. If your sun dried tomatoes didn’t come packed in oil, use olive oil or avocado oil instead.

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Other Salmon Recipes You’ll Love

This vegan mushroom and pea risotto is a simple recipe, but it packs a whole lot of flavor. Made with ingredients like Arborio rice, vegetable broth, herbs, white wine and sautéed onion and mushrooms, this dish tastes like it came straight from a fancy restaurant.

Vegan Mushroom and Pea Risotto

What is Risotto?

Risotto is a northern Italian rice dish. The name “Risotto” comes from the cooking technique in which you continuously stir the grains. The process involves gradually adding warm stock or broth like vegetable, chicken, fish, or beef to the grains, and over time, the liquid absorbs. The natural starches in the rice swell and thicken, creating a creamy consistency.

You’ll often find risotto on the menu at many high end restaurants, but it’s actually an incredibly easy recipe to make at home that takes less than 30 minutes from start to finish!

MAIN INGREDIENTS NEEDED TO MAKE Mushroom and Pea Risotto

  • Arborio Rice – This is generally the go-to rice for this recipe, but you can use Carnaroli Rice or Vialone Nano Rice instead.

  • Mushrooms

  • White Wine – Any dry wine works great. See under my Tips section for more info.

  • Vegetable Broth

  • Olive Oil

  • Frozen Peas

  • Herbs – garlic cloves, parsley

  • Salt

TIPS ON MAKING Vegan Mushroom and Pea Risotto

  • The best rice for risotto have plump, short- to medium-grains, with a high-starch content. Arborio rice is most commonly used for this dish since it has a high starch content which gives it a super creamy and slightly sticky texture.

  • Bring your vegetable broth to a gentle simmer in a saucepan before using it in this recipe. The broth should be hot when added to the rice.

  • I recommend using any white wine that has the words “dry” or “crisp” in the description. Sauvignon Blanc or Pinot Grigio are my go-tos! You can even use ½ cup of vegetable broth plus 1 tablespoon of lemon juice in place of the white wine in this recipe.

  • When risotto is finished, it should look creamy. If you run your spoon through the risotto, the risotto should flow slowly back to fill in the space. Another way to tell if your risotto is done is to taste it. The grains should be soft with a slight amount of bite to them. If you prefer a softer, soupier risotto, simply add an extra one-half to one cup of liquid.

Vegan Mushroom and Pea Risotto

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

This vegan mushroom and pea risotto is a simple recipe, but it packs a whole lot of flavor. Made with ingredients like Arborio rice, vegetable broth, herbs, white wine and sautéed onion and mushrooms, this dish tastes like it came straight from a fancy restaurant.

Ingredients

  • 2 Tablespoons Olive Oil

  • 10 Ounces Mushrooms (sliced)

  • 2 Whole Garlic Cloves

  • 1 Cup Finely Chopped Onion

  • 1 Cup Arborio Rice

  • 1 Teaspoon Salt

  • 1/2 Cup White Wine

  • 3 Cups Vegetable Broth (hot)

  • 1 Cup Frozen Peas

  • Fresh Chopped Parsley (for serving)

Directions

  • Heat olive oil in a large pot over medium heat. Once hot, add in the mushrooms, garlic, and onion. Cook for 8-10 minutes or until mushrooms are tender. 
  • In the same pot, add in the Arborio rice and salt. Stir and cook for 2-3 minutes to lightly toast the rice.
  • Pour in white wine and cook, stirring often, until liquid is absorbed, about 3 minutes. Then, pour in one cup of hot vegetable both, reduce the heat to medium-low, and simmer until liquid is absorbed.
  • Continue adding hot broth, one cup at a time, until rice has absorbed all liquid and is tender. Stir in the frozen peas until heated through, then serve warm with fresh parsley.

Recipe Video

Notes

  • Storage: Let it cool completely before transferring to an air tight container. It will last up to 5 days in the fridge.
  • To Reheat: Add it to the stove with a splash of water or broth to let it get creamy again.

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MORE HEALTHY RECIPES

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more, hehe) of white wine create the most delicious sauce for this pasta dish. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

Lemon pasta on a plate sprinkled with parsley and a side fo white wine.

I created this recipe for the lazy girl in me. She comes out every so often, especially on weekday nights when all I wanna do is melt into my couch with a bowl of chips and call it a day. Though because I know a bowl of chips isn’t enough to keep me full through the night – trust me, I’ve tried – I needed something filling, yet super easy to make.

I’ve had my sights set on a lemon pasta recipe for a while now. With the weather (finally!) getting warmer, I’ve been craving fresh, bright, citrusy foods. I’m at a point where I buy a bag of both lemons and limes every week at the grocery store and squeeze them over all my food and into my water. So the idea of combining my most current-favorite thing, lemon, and my always-favorite thing, pasta, was a no-brainer. I knew I wanted to keep my lemon pasta simple, and above all else EASY, so I settled on a one-pot dinner with just eight ingredients (one being salt). This one-pot lemon pasta has truly changed my lazy little life, and I’m sure it will yours too!

What You Need To Make One-Pot Lemon Pasta

Gluten-Free Pasta – Use whatever gluten-free pasta you’d like in this recipe. Any shape or brand will do! I used the Jovial Brown Rice Farfalle (aka Bow Tie) Pasta and highly recommend it. If you’re not gluten-free, feel free to use regular pasta instead.

Coconut Milk – Makes for an incredibly light and creamy sauce, but doesn’t taste like coconut. You could use any non-dairy milk you’d like in this recipe, but I love coconut milk for how nice and thick it is. If you’re not vegan/dairy-free, you can use heavy cream instead.

Vegetable Broth – Using broth instead of water in this recipe adds that much more flavor. It doesn’t have to be vegetable broth, though. If you’re not vegan, chicken broth works too.

Dry White Wine – I love the brightness a nice dry white wine adds to recipes. Sauvignon Blanc or Pinot Grigio work best in this recipe, or anything with “crisp” in the description. And if cooking with wine isn’t your thing, use one more cup of broth instead.

Lemon – Duh! Use plenty of lemon in this recipe. I know the recipe says 3 tablespoons, but I almost always add more. To get the juiciest lemon possible, push down with your palm and roll it across your countertop a few times. Then slice it open, squeeze the juice into a glass, and remove any seeds before using it in this recipe.

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Use heavy cream instead of coconut milk and add 1/2 cup of parmesan cheese at the end!
  • Add Protein: Grilled chicken or sautéed shrimp would taste great over this one-pot lemon pasta.

One-Pot Lemon Pasta (V/GF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Cooking time

15

minutes
Total time

15

minutes

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more hehe) of white wine create the most delicious sauce for this pasta recipe. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

Ingredients

  • 1 Tablespoon Olive Oil, see Notes

  • 3 Garlic Cloves, minced

  • 12 Ounces Gluten-Free Pasta

  • 2 Teaspoons Salt

  • 1 Cup Coconut Milk, see Notes

  • 2 1/2 Cups Vegetable Broth, see Notes

  • 1 Cup Dry White Wine, see Notes

  • 3 Tablespoons Lemon Juice

  • 1 Teaspoon Lemon Zest

Directions

  • Add the olive oil and garlic to a large pot over medium heat, cook for 2-3 minutes.
  • Add in the pasta, salt, coconut milk, vegetable broth, and white wine. Bring to a boil and cook for 12 minutes or until pasta is al dente.
  • Turn off the heat, add in the lemon juice and zest, then stir to combine. Taste and adjust seasoning as desired.

Recipe Video

Notes

  • Olive Oil: You can use butter instead of olive oil.
  • Coconut Milk: If not vegan/dairy-free, use heavy cream instead.
  • Vegetable Broth: Chicken broth also works in this recipe!
  • White Wine: If you’d like to make this recipe without wine, use an extra one cup of broth instead.

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