Hot Chocolate is always a favorite of mine during the cold winter months, & of course it’s incredibly easy to make vegan! I know y’all have seen these Hot Cocoa Bombs all over the internet, but I wanted to put my own spin on them! These are filled with hot cocoa mix, mini chocolate chips, sprinkles, vegan mini marshmallows, all incased in a sphere of chocolate! And to send them truly over the top? Dropping them into a mug of Chocolate Pecan Milk from PKN!

I’m happy to be collaborating with PKN for this delicious recipe! Have you ever had pecan milk?! I’ll be honest I had it once by making it myself, but added far too many dates in so it was overly sweet to the point where it was more of a pecan caramel… oops! But PKN’s pecan milk is truly *chef’s kiss*, both the original & the chocolate flavor. For this recipe I used the Chocolate flavor, and it adds a beautiful pecan flavor to the dish, and makes this hot chocolate insanely creamy. Like a move over cashews type of creamy. 

Did you know the pecan is the only native nut to the US? I honestly had no clue until I came across PKN! It’s pretty crazy that out of all the nut milks in existence, pecan milk is truly the only native/most eco-friendly one of them all! What does all this mean exactly? That they use minimal water and natural resources to grow, are drought resistant & climate resilient, and can be sourced from regenerative farmers! Not to mention the crazy health benefits pecans provide. All around, pecan milk gets a stamp of approval from me, and if you’re looking to lower your carbon footprint, you definitely just found your new favorite dairy-alternative to do so! 

You can purchase PKN milk on amazon, as well as, and can find them on instagram @thispkn if you’re wanting to try their pecan milks, or learn more about the sustainability of pecans! 

Triple Chocolate Hot Cocoa Bombs

These VEGAN Hot Cocoa Bombs dropped into Chocolate Pecan Milk from PKN are truly all you need this holiday season!

Author PLVNTFOOD by Brianna Claxton


  • 1 bag dairy-free semisweet chocolate chips
  • 2 cups cocoa powder
  • 1 cup organic cane sugar
  • Gelatin free mini marshmallows
  • Sprinkles
  • Mini dairy-free chocolate chips
  • PKN Chocolate Pecan Milk


  1. Melt your semisweet chocolate in the microwave in 30 second intervals, stirring in-between, until it’s completely melted.
  2. In a silicone sphere mold, add some sprinkles to half of them (for the top half), and then coat the inside of the mold and sides with melted chocolate. Place in the fridge for an hour to set.
  3. Remove your chocolate spheres from the molds. In the half that don’t have sprinkles on top, mix together your cocoa powder and cane sugar & fill them mostly full with that, then add some mini chocolate chips, more sprinkles, and mini marshmallows.
  4. Using some leftover melted chocolate, coat the rim of the top half sphere and glue it to the bottom half. Carefully place in the fridge for another hour to set.
  5. Boil your PKN Chocolate Pecan Milk and add it to a mug about 2/3 full.
  6. Carefully drop in your hot cocoa bomb & watch it magically melt! Stir frequently to help dissolve the chocolate, and top with more marshmallows or sprinkles if desired!

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