Vegan Dark Chocolate
Ingredients
- ⅓ cup cacao butter (45 g)
- ⅓ cup coconut oil (40 g)
- ¼ cup maple syrup (75 g) or other liquid sweetener such as rice malt or agave nectar
- ½ cup cacao powder (45 g)
Instructions
- Finely slice the cacao butter.
- Melt the cacao butter and coconut oil in a heat-proof bowl submerged in hot water simmering over low heat, such as a saucepan. Do not allow the water to boil or to contaminate the mixture, as it will ruin the chocolate.
- Once melted, combine the cacao powder and chosen sweetener until a smooth consistency is achieved. Adjust sweetness if necessary.
- Pour into dry moulds or patty pans and place in the fridge to set for a minimum of 15 minutes. Ensure the moulds are thoroughly dry, and handle the chocolates as little as possible to preserve the gloss finish. Note they may require more time to set in the fridge depending on the size of the moulds used.
- Serve straight from the fridge or freezer.
Notes
Flavourings
You could flavour your chocolate by adding to the recipe:
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- a few drops of orange or mint oil
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- a pinch of cinnamon
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- a pinch of chilli powder or chilli flakes
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- lemon or orange rind
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- instant coffee powder
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- shredded or desiccated coconut
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- crushed nuts
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- cacao nibs
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- sea salt
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- shredded or desiccated coconut
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- goji berries
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- sliced dried apricot or fig
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- freeze-dried raspberry pieces (drupelets)