In a sauce pan on the lowest heat possible, melt the cocoa butter.
Add the vanilla, and the soymilk, and whisk together; initially the cocoa butter will sit on top - this is fine, just continue to whisk until they are combined.
Add the beet juice (optional). Split the hot chocolate between 2 mugs. Add 1oz Baileys Almande to each (optional). Top with coconut whipped cream, and garnish with candies of choice.
I used the following candy to decorate my hot chocolates: Sour Belts, Cotton Candy, Tropical Jelly Dots, Warheads Sour Chews and Star Quins.
The cotton candy and Sour Belts are arranged on bamboo sticks, using the Tropical Jelly Dots to secure them in place. Warheads Sour Chews line the rim of the mug, with coconut whipped cream to keep them steady.