Dark Chocolate Peppermint Mocha (VEGAN, GF)

This vegan, festive Dark Chocolate Peppermint Mocha was created by Stephanie Steinhauser-Wampler ( and features our Limited Edition Dark Chocolate Peppermint Sunflower Seed Butter for the perfect touch of peppermint in your holiday mochas. This recipe serves two, so give it a try and share some joy this season. You can find more of her drool-worthy photography on her website.  


Total time: 10 minutes 


  • 1 cup oat milk (or milk of choice)
  • 2 tbsp. cocoa powder
  • 1/4 cup 88 Acres Dark Chocolate Peppermint Sunflower Seed Butter
  • Pinch of salt
  • 1Tbsp. maple syrup (to taste)
  • 1/8 tsp. peppermint extract (to taste)
  • 3/4 cup strong brewed coffee

Optional toppings: dairy free whipped cream, crushed candy canes, chocolate shavings, sprinkles


  1. Brew coffee using your preferred method. For strong coffee, we used 8oz water + 16g of ground coffee.
  2. Add oat milk to a small pot over medium heat, then whisk in the cocoa powder until thoroughly combined and steaming.
  3. Stir in 88 Acres Dark Chocolate Peppermint Sunflower Seed Butter, salt, maple syrup and peppermint extract. Continue stirring until everything is smooth and combined.
  4. Add the mixture to a high-powered blender with the coffee. Leaving the lid cracked to prevent heat buildup, blend on high speed for 20-30 seconds until frothy.
  5. Pour into two mugs, add your desired toppings and enjoy!