Add chocolate chips. Simmer on medium heat, stirring constantly until the chocolate is melted.
Add peanut butter, vanilla extract, maple syrup, and salt. Stir and remove from the heat.
Chocolate Peanut Butter Drizzle
Microwave 10 dark chocolate chips and ½ teaspoon coconut oil for 30 seconds. Stir. Microwave longer if needed.
Microwave peanut butter and the other half of coconut oil for 30 seconds. Stir. Microwave longer if needed.
Top peanut butter hot chocolate with vegan whipped cream, then chocolate and peanut butter drizzle.
Notes
When I first posted this recipe I used cacao powder to make it a hot cocoa recipe. For hot cocoa, I used 3 tablespoons of cacao powder (or cocoa powder). You could use more if desired.I also used 5 drops of stevia to make it sugar-free.Everything else in the recipe was the same except the toppings. The chocolate and peanut butter drizzles were the same.I also included full-fat coconut milk to make whipped cream. Leave a can of full-fat coconut milk in the fridge overnight.In the morning scoop off the thick cream and with a hand-held mixer or immersion blender, beat until creamy. You can also add sweetener if desired.