Morning Dairy-Free Choco-Latte

The Morning Dairy-Free Choco-Latte is what my breakfast looks like most mornings. I make an iced version in the summer and a hot version in the winter. This, for me, is my best breakfast. What is yours? That is the question of the day. I and I mean it. You and I have known each other for some time now and I know you are extra crafty, super skilled, wonderfully creative… or at the very least, love great food. We want to share your goodness with the world so that together- we can help inspire each other towards an awesome start to the day. Please post a link to your best breakfast below in the comments, or if you don’t have a blog, you can even just write out your recipe. You can share it on Pinterest or Instagram it or Tweet it using the tag #UnDiet. Cannot wait to try your breakfasts! Here is the recipe for my best breakfast. Print
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Morning Dairy-Free Choco-Latte

  • Author: Meghan Telpner
  • Total Time: 3 mins
  • Yield: 2 Servings 1x


Make it iced in the summer, or a hot version in the winter. Sip and enjoy!


  • 2 Tbs raw cacao
  • 1 Tbs Dandy Blend
  • 12 tsp raw honey
  • 2 Tbs hemp seeds
  • 1 tsp vanilla bean powder or a few drops of vanilla extract
  • 3 cups of hot water


  1. Bring your water to the hot drinking temperature you like
  2. In a high powered blender, blend all ingredients together
  3. Enjoy
  • Prep Time: 2 mins
  • Cook Time: 1 min
  • Category: Beverage


  1. I am away in Brazil on holidays so cannot send a photo but here is my breakfast recipe which usually makes 1 large glass. I usually freeze my fresh fruit and kale as I prefer a thicker consistancy but fresh can be used as preferred. All measurements are approximate and can be modified to taste.

    In my Vitamix I add about 1/4 cup water to that I add:
    1tsp hemp seeds
    1tsp raw maca powder
    1tsp coconut oil
    1/2 cup frozen mango
    1/2 cup frozen strawberries, which I pick and freeze
    1/2 cup pineapple
    1/2 banana
    1/4 cup kale or less, can be either fresh or frozen

    Blend until smooth and enjoy!

  2. I’m terrible with remembering to take pictures for my blog, so a verbal re-cap will have to do here!

    I’ve been on a green smoothie kick for aaaaages now. Lately I’ve been prepping them the night before, to accommodate my habit of sleeping past the alarm…er, I mean, to make the ingredients more digestible ;). The following is one of my favourites:

    In a glass jar, combine:
    1 tbsp quinoa flakes
    1 tbsp chia seeds
    2 tbsp vanilla sprouted brown rice protein
    1 tsp cinnamon
    pinch of vanilla powder
    teensy pinch of Himalayan salt
    3/4 cup almond milk

    Cover and leave to sit in the fridge overnight.

    In the morning, pour jar contents into blender and add:

    1 small banana, fresh or frozen
    1/2 cup blueberries
    couple handfuls of spinach
    1 tsp spirulina

    Blend and enjoy! Top with hemp seeds if desired.

    Serves 1.

  3. I’d love to share one of my favorite breakfast recipes from my gluten & dairy free blog, The Culinary Artist, with your readers: My Super Delicous Pancakes

    I use honey as a sweetener since we are trying to limit our refined sugar intake and it utilizes my recipe for a gum free, gluten free flour blend The addition of natural pectin in my blend allows this flour blend to be used as a 1:1 replacement in almost every recipe.

    I hope you enjoy it!

  4. This summer while local produce was fresh and abundant, I have been enjoying this breakfast almost daily.

    Bread-less Egg Sandwich
    One local, free-range Egg fried in a tiny bit of olive oil
    Two large Kale leaves to hold it together
    One thick slice of purple heirloom Tomato
    Sliced Onion
    Sliced Cucumber
    Large Basil Leaves
    Sprinkle of dried Moringa for nutritional boost

  5. I have been brewing my own Kombucha this summer (which I am *so* excited about!) and I have been playing with it as a morning beverage. When brewed with a tasty tea it’s slightly effervescent, light, and tasty on its own, but kombucha is so easy to jazz up and make into a totally fantastic “breakfast martini.”

    Here’s my favourite recipe:

    Raspberry Ginger Breakfast Martini
    (serves 2)
    500mL chilled Kombucha tea
    juice of 1/2 lemon
    1/2 teaspoon grated ginger

    Mix all in your blender on high for 15-30 seconds, until frothy. Serve in glasses with straws. Umbrellas optional. :)

    Anyone who’s in Ottawa and would like a kombucha starter, let me know – twitter: @damanska

  6. Before I even get to food, I’ll have a glass of look warm water with lemon and a pinch of Cayenne pepper – Meghan style. After 10 min. I’ll prepare my 7:30 breakfast which consists of:
    – One handful wild blueberries
    – 3 table spoons of fat free organic yogurt
    – 1 teaspoon of oat bran
    – 3 walnuts and
    – Organic cereals
    Love this combination, it’s easy to make it and fills me up to 11 o’clock.
    On the week-end though:
    – 2 eggs/scrambled
    – a handful of spinach
    – a salad of tomatoes/cucumbers/green onions and what ever I could find in the fridge
    – 1 slices of rye bread. ½ for the eggs, the other half is spread with peanut butter and raw honey as dessert. Everything will be washed with a nice black cup of coffee.

    It may not sound very interesting but it does the job, I feel good, energetic and happy…ultimately that all it matters…and it took me awhile to find this balance.

  7. One of my favorites (that I change almost every time) is raw buckwheat cereal!

    I also love chia puddings, I didn’t get into specific amounts on this, but it’s sooo good!

  8. My basic breakfast template:

    -1 tbsp coconut oil
    -huge handful of leafy greens (spinach, collards, swiss chard, kale, or a blend)
    -sliced mushrooms
    -2-3 poached eggs
    -1 tbsp hemp seeds
    -1 tsp turmeric

    Saute the mushrooms and greens on the stove top, using the coconut oil. Remove from the heat, put it into a bowl (or on a plate) and add turmeric and hemp seeds. Serve the eggs on top, or on the side.

    Sometimes I add different veggies, or cook the eggs in a different way, but this is my breakfast more often than not.

  9. I rotate between smoothies (fruit, chia seeds, water, kale/greens) and a fried/poached egg, salsa, sauteed veggies. I prefer the latter as I feel full longer but both taste great and are healthy options. I also rotate in oatmeal/flax/chia porridge in the cold months. Finally, I always have some wheatgrass ice cubes in water (order online from Dynamic Greens which is from a farm in Ontario) which gives me a energy boost.

  10. Sounds like a fun project, my favorite breakfast recipes are:

    Breakfast Quinoa –
    Stack’em High Spelt Pancakes –
    Granola Goodness –

    I also love smoothies, chia pudding and overnight oats for breakfast but I don’t have a post ready for them yet!

  11. Meghan, I made this raw granola recently, and it was gone WAY too fast! I loved it! I gave some to my boyfriend, and he passed it on to his mom, sister, and even his fellow mechanics at work- they all loved it! It’s amazing on it’s own, but I would love it with a bit of coconut yogurt, too!

    Lastly, I love this simple strawberry kale smoothie

  12. No picture either :) I usually take a can of coconut milk and dilute it down in the big container on my Vitamix with water. Then, I take 2 cups of that, a frozen or fresh banana, 3 sprigs of kale or a handful of spinach, a spoonful of homemade nut butter or handful of said nuts, a scoop of cocoa powder and a half a tray of ice cubes and puree the heck out of it. In the fall, I like adding a few spoonfuls of canned or fresh cooked pumpkin/winter squash. Sometimes I throw a fresh carrot or some zucchini in there too!

  13. Not your average nut butter and toast:

    – Toasted Bread (Ezekiel or anything gluten free – no preservatives & yeast please!)
    – Raw Almond Butter
    – Organic Maca Powder
    – Chia Seeds & Goji Berries
    – Any type of fruit
    – Granola (for added crunch)
    – Pumpkin seeds

    Additional Fun Loving Optional Ingredients:
    – Cinammon
    – Unsweetened, preservative free shredded coconut
    – Sesame seeds, ground flax seed
    – Try any other nut butter such as cashew or sesame

    Toast bread, spread almond butter, sprinkle maca powder and chia seeds, then top with fruit of choice. Finish off by sprinkling granola, goji berries and pumpkin seeds. Voila! Your friends will be jealous of you when posting your pic on Facebook.

    (I have a picture and can send it to you if you send me an email address)

    Thanks :)

  14. We made Sugar Free Gluten Free Anti Candida Vega Coconut Pancake Recipe today. I didn’t use all the flours/powdered ingredients, it is easy to sub in this recipe (ie. I also used hemp milk instead of soy milk, chia instead of flax, coconut oil instead of olive oil, date paste instead of stevia). My 3-year-old loved them. We topped them with date paste (dates blended with water).

  15. Almond Power Halloween Breakfast Smoothie
    This recipe is a work in progress you if you can tweak it a little, I’d appreciate it.

    2 tbsp. raw almond butter
    1/2 cooked pumpkin puree
    3 dates (soft & pitted)
    1 tbsp hemp hearts
    2-4 tsp. coconut sugar
    2-3 c. filtered water
    1 tsp. vanilla extract
    1 tsp. cinnamon
    1/2 tsp. all spice
    1/4 tsp. ginger
    pinch ground cloves
    pinch ground nutmeg
    pinch sea salt
    top with whipped coconut creme (chilled)
    Yields about 2 glasses of smoothie.
    Blend in a vitamix or blendtec.

  16. Breakfast I actually love ( will send you the pictures shortly)

    IDLI – 1 1/2 cups brown rice or millet, 1/2 cup split urad dal, 1 Tbpns fenugreek seeds. Wash well till water is almost clear. Soak it separately in water atleast for 4 hrs or overnight. Drain the water. Grind the urad dal first with water not too much. Pour it in a separate container. Then grind the rice or millet with fenugreek seeds with water till you get a smooth batter. Pour it in the container along with the dal batter. Add salt to taste and mix it together. Cover it and place it in a warm place like yr oven and let it ferment. You can keep yr oven light on if you wish. It may take 8 hrs to 24 hrs depending where you live. You will know it has fermented when you see the batter has risen. Mix gently and steam it for 10-15 min in idli moulds or small steel containers. You will know it has cooked if a skewer comes out clean. Let it cool for 5 min. Serve with coconut chutney or any vegetable based curry.
    CHUTNEY – 1 cup grated fresh coconut, handful of cilantro, green chillis acc. to taste, salt to taste, 1/2 inch of ginger, 1-2 shallots – Grind all of this to a fine paste with 1/4 – 1/2 cup water. Heat a pan with 1 -2 tbspns of coconut oil – when it has heated up add 1 tspn black mustard seeds – let is splutter then quickly add 1-2 dried red chillis, 1 sprig of curry leaves and then add the ground paste. Stir for about 3-5 min. Serve with IDLY. Yum!!

  17. I love this two equally but I confess that I have the shake more often than the cereal.


    1/4 C of ground Milk Thistle
    1/2 C of freshly ground Flax Seeds
    1/2 C of sesame seeds
    1/2 C of Chia seeds
    1/2 C of Hemp seeds
    1/4 C of Maca
    1/4 C of Goji berries
    1/4 C of Currants
    1/4 cup of raisins
    1/4 cup cramberries
    1/2 C of dried Coconut Flakes
    1/2 C of Sunflower seeds
    1/2 C of Pumpkin seeds
    Equal parts of Brazil nuts, Almonds, walnuts. Add much as you like.
    2Tbs of Ground Cinnamon
    1Tbs of Turmeric
    1Tbs of Ginger
    1 tsp of ground clove

    Mix everything in a glass sealable container.
    You can soak overnight or boil some water in the morning and let it soak for about 5-10min, add honey,coconut milk, hemp milk, etc, or nothing.
    A good portion size is about a 1/4 cup to a 1/2 cup .
    You will have cereal for about a month.

    Some people add oats and soy lecithin, I prefer without it.


    1 scoop of yellow pea protein powder or brow rice protein powder
    2 tbs of sesame seeds
    1/2 ts of buffered vit.C
    1/2 ts of Maca
    1heaping tbs of raw cacao powder
    handfull of goji berries
    1/2 pouch of frozen acai
    handfull of frozen blueberries
    1/4 banana or tsp of flax or chia seeds (if you use all will be to thick)
    1 cup of water
    1/4 cup of coconut milk
    1tsp of coconut oil
    1tbs of Udo’s 369 blend
    I like to add vanilla or almond extract (optional)
    Sometimes I add a few coffee beans and a little more cacao (and take the berries and acai away)
    Use a Vitamix, do not add ice, you already have the frozen berries and acai.


    Thanks Meghan for this great idea!

  18. Breakfast on the go
    I wanted something warming that was as easy as a breakfast smoothie is to dump into a glass and take but didn’t start my day with a jolt of fruit sugar. Here’s what I’ve come up with.
    As soon as you get up in the morning, put some water on to boil. Before you shower:
    1. fill a metal travel cup (or small thermos) with boiling water;
    2. put about 1/2 cup of cooked grains, 1/4 cup of cooked beans or tofu, and 1/4-1/2 cup veggies and/or greens in a bowl and cover with boiling water. (You have all those pre-cleaned and cut veggies from Meghan’s meal prep, right?)
    When you’re just about ready to leave, dump out the water from the cup, strain the water from the grains/beans/veggies and dump them into the empty cup. Fill the cup most of the way with boiling water, leaving room for a bit more water and the lid. Mix 1t-1T miso with 2T warm water, dump in the cup and mix or shake. Drink now or drink later. Times can vary depending on how long it takes you to get ready/get to wear you’ll eat your soup. The reason I pre-soak the grains/beans/veggies before adding them with boiling water to the cup is because if they were straight from the fridge, they cooled the boiling water too much so that it was luke-warm when I was ready to eat it.

  19. One of my favs:

    Sweet Potato Pancake:
    3 cups grated sweet potato (sueeze out excess moisture in a tea towel)
    2 eggs
    1 TBSP or so quinoa flour
    Sea salt and a pinch of cayenne.

    Mix, mix. Heat pan medium and melt coconut oil to coat bottom of pan. Spread mixture in pancake shapes and flatten out. Cook on one side until edges brown, flip, cook.
    I eat plain or spread some fresh goat cheese on them and devour!

    Makes more than one serving, so this keeps well in fridge for the next day.

  20. My favourite breakfast takes about three minutes to prepare and takes as long as you want to savour and enjoy. I have just lightly modified something which came from the Eat to Live book written by Joel Fuhrman.

    Banana/Blueberry Delight (modified from Eat to Live by Joel Fuhrman)
    1 sliced banana
    1 cup of blueberries (you can use frozen or fresh)
    1/4 cup old fashioned rolled oats
    1/3 cup of 100% Pomegranate Juice
    Heat for 2 minutes in the microwave cause is tastes so yummy warm
    Then add 1 tablespoon of a whole bunch of great stuff – Golgi berries, walnuts, hemp seeds, pumpkin seeds, sunflower seeds. (add what ever you love)
    Don’t rush to eat this breakfast, enjoy every bite and chew thoroughly.

  21. Hi Mehgan

    short and sweet

    1cup of Almond Milk
    1/2cup frozen strawberries/blueberries
    1 banana
    1 scoop of protien powder
    vitmaix till smooth enjoy!

  22. I would like to make this chocolatte, but what is Peaceful Spirit? Is it an actual product? Thanks :)


  23. I started making the iced version now that the warmer weather is here and boy is it ever delicious! Perfect way to start my morning everyday. Love this one!

  24. I want to make this but don’t have any hemp seeds in my pantry right now. Will it still be good without them?

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