Soak cashews in a mason jar overnight, or for at least 2 hours. When ready to use, drain and rinse.
Place cashews, warm water, maple syrup, vanilla extract and sea salt in a blender and blend until completely smooth to make the cashew milk.
Add the cocoa powder and blend again until smooth and the cocoa is fully incorporated.
Serve warm with whipped coconut cream and crushed peppermint, if desired.
Results May Vary: This cashew milk hot chocolate thickens when it stands still. The thickness may also vary depending on what milk is used and the exact ingredients used. You can thin it out with some water or splash of cashew milk/almond milk.Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Reheat in the microwave or on a stovetop when ready to serve.Make Ahead Tips: The cashews will need to be soaked 2 hours or up to 24 hours in advance in order to use in this recipe.Substitutes: For best results, follow the recipe as is. However if you prefer to use a different nut, this recipe will still work but have a different taste. You can also use different store-bought plant-based milk.Equipment: I made this vegan hot chocolate in my Vitamix. It has a "soup" button so it does all the work for me until the ingredients are well blended and warmed.Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.