Ingredients

• 1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli
• Twelve 7-inch pretzel sticks, such as Snyder's Pretzel Rods
• 3 cups vanilla-flavored unsweetened almond milk, such as Almond Breeze
• 1/2 cup unsweetened cocoa powder, such as Ghirardelli
• 1 tablespoon agave
• 12 medium (about 8 ounces) strawberries, hulled and halved or 12 whole frozen strawberries, thawed
• 1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli

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Instructions

1. For the pretzel dippers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl, and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Spoon the melted chocolate over the pretzels leaving a 2-inch handle at the top. Transfer to the prepared baking sheet and refrigerate until the chocolate has set, about 30 minutes. Store in an airtight container at room temperature.
2. For the hot chocolate: In a blender, combine the almond milk, cocoa powder, agave and strawberries. Blend until smooth. Transfer to a medium saucepan and add the chocolate chips. Heat over medium heat, stirring occasionally, until the mixture is smooth and the chocolate has melted, about 8 minutes.
3. Pour the hot chocolate into 4 mugs and serve the dippers alongside.