Vegan Chocolate Recipe
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ยฝ cup cacao butter ((90g))
- ยฝ cup cacao paste ((90g))
- โ cup maple syrup ((107g))
- โ cup coconut butter ((58g))
- ยฝ tbsp vanilla extract ((7g))
- a handful of chopped pistachio nuts
Method
- Place the silicone mould(s) out on trays and then sprinkle some of the chopped pistachio nuts, evenly inside the mould and set aside.
- Combine the cacao paste, coconut butter and cacao butter in a large heat resistant bowl and place on top of a saucepan with simmering water (to make a Bain Marie or water bath).
- Leave the bowl with the cacao etc.. to melt (this should take few minutes).
- Once melted, carefully remove the bowl from the saucepan, make sure absolutely NO water splashes into the oily liquid.
- Whisk in the maple syrup and the vanilla extract.
- Spoon the chocolate into the mould(s), the mixture is enough to fill 2 shallow moulds. Be careful not to overfill.
- Place in the freezer to chill and set for roughly 30 minutes.
- Once set, remove the bars from the moulds and wrap them in parchment paper and saran wrap (cling film)Then place in an airtight container. Store in the fridge for up to 2 weeks.