Vegan chocolate is made with ingredients exclusively of vegetable origin, and can not include products of animal origin that are normally used in chocolates, such as milk and butter. Find out the difference of types of vegetarians.
1. Vegan Chocolate with Cocoa Butter
Cocoa butter leaves the chocolate quite creamy, and can be found in large supermarkets or in specialty confectionery shops.
Ingredients:
- 1/2 cup cocoa powder
- 3 tablespoons demerara sugar, agave or sweetener xylitol
- 1 cup chopped cacao butter
Method of preparation:
Chop the cocoa butter into small pieces and melt it in a water bath, stirring constantly. After the butter is melted, add the cocoa and sugar and mix well. Wait for the mixture to cool, pour into a container that can be brought to the freezer and leave there until it hardens. A good option is to pour the chocolate into a lined shape with buttered paper to leave it in the shape of a chocolate bar or in icing.
To increase the recipe, you can add chopped nuts or peanuts in the chocolate.
2. Vegan Chocolate with Coconut Oil
Coconut oil is easily found in supermarkets and is a great option to add good fats in the diet through that chocolate. Find out the best coconut oil.
Ingredients:
- ½ cup melted coconut oil
- ¼ cup of agave
- ¼ cup cocoa powder
- Optional extras: dried fruits, peanuts, chopped nuts
Method of preparation:
Sieve the cocoa in a bottom container, add half the coconut oil and mix until the cocoa is well dissolved. Then slowly add the agave and the rest of the coconut oil, stirring well. Transfer the mixture into silicone forms or a larger lined form with buttered paper and bring to the freezer for about 30 minutes to harden.
3. Vegan Twix Recipe
Ingredients:
Biscuit
- 1/2 cup thick oats
- 1/4 teaspoon of salt
- 1/2 teaspoon vanilla extract
- 4 dates medjool pitless
- 1 1/2 tablespoon water
Caramel
- 6 dates medjool seedless
- 1/2 banana
- 1/2 tablespoon coconut sugar
- 1/4 teaspoon of salt
- 1 teaspoon chia
- 1 tablespoon water
Chocolate
- 1 1/2 teaspoon coconut oil
- 60 g of 80 to 100% bitter chocolate (no milk in the composition)
Method of preparation:
Grind the oats in the processor or blender until it forms a thick flour. Add the remaining ingredients of the biscuit and process until it turns into a uniform paste. On a covered paper with butter paper, dump the biscuit dough until it forms a thin layer and lead to the freezer.
In the same processor, add all the caramel ingredients and beat until forming a smooth cream. Remove the cookie dough from the freezer and cover with the caramel. Return to the freezer for about 4 hours. Remove and cut into medium pieces, according to desired size of each chocolate.
Melt the chocolate with the coconut oil in a water bath and pour the syrup over the Twix removed from the freezer. Bring to the freezer again for a few minutes for the chocolate to harden, and store in the refrigerator or freezer until consumed.
