Directions

1. Heat soy milk in a saucepan over medium heat or microwave until hot.
2. In a blender, combine 1 cup hot soy milk, dark chocolate, pure vanilla, Medjool date, and sea salt. Blend on high for 1 minute (or until chocolate is melted and mixed thoroughly.
3. Use a milk frother or whisk to whip up remaining ¼ cup hot soy milk.
4. Top hot chocolate with frothed soy milk, chocolate shavings, a drizzle of caramel sauce, and a pinch of sea salt (optional).

1. In a small saucepan over medium-high heat, bring sugar and water to a full boil. Prevent sugar granules from collecting on the sides. Avoid stirring.
2. Once the entire surface of the sugar is boiling, add the lemon juice. Do not stir.
3. Boil for 3 minutes - until the sugar goes from clear to lightly golden.
4. Leave the burner on, remove the saucepan from the heat and whisk in 1 tbsp of vegan butter.
5. Put back on heat, boil and whisk constantly for 3 minutes.
6. Remove from heat and gradually whisk in 1/4 cup of soy milk. Cook until it reaches a light caramel colour.
7. Transfer saucepan to an ice water bath. Whisk vigorously.
8. As the caramel cools it will thicken up, if it starts to get too thick add 1 tbsp of soy milk and continue to whisk. Add more soy milk and whisk if needed.