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A Really Good Sugar-Free Cocoa Mix

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“I took ideas from several recipes to create this very easy mix. This cocoa is dark and rich and creamy. I use a combination of xylitol and Splenda (or the generic equivalent) for the sweeteners, as I think it makes for a more natural sweetness, without any funky aftertastes. Xylitol can be found in some grocery stores and readily in health food stores. The cocoa is equally good prepared with hot water, milk, soy or nut milks. The hard part is stopping at one cup! The recipe is easily doubled for bulk storage.”
6-8 1 cup servings

Ingredients Nutrition


  1. Place semisweet chocolate chips in a food processor and pulse to reduce to a coarse-sand consistency (about the size of grape-nuts cereal).
  2. Add the remainder of the ingredients to the food processor and pulse to blend.
  3. Store the cocoa mix in a tightly sealed container or zipper bag in a cool, dry area.
  4. To Make a Cup of Cocoa:
  5. 1 cup very hot water (or milk/soy/nut milk).
  6. 3 tablespoons cocoa mix.
  7. Combine the hot liquid and cocoa mix; stir until blended and the chocolate bits are melted.

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