EASY VEGAN CHOCOLATE

I have just the thing: Easy. Vegan. Chocolate. But no seriously, easy.


Cocoa butter melts like a dream;
There’s zero coconut flavor;
When you add cacao powder, it becomes super velvety and doesn’t separate;
Once it sets, it doesn’t melt in your hands (like coconut oil);
It just tastes better, creamier, more delicious.

Homemade is simply better.
It’s naturally sweetened.
No suspicious ingredients.
Vegan, gluten free, guaranteed.
It’s customizable.
It’s fun.

Velvety
Creamy
Rich
Super chocolatey
Naturally sweetened
Simple
& Decadent

Easy, 3-ingredient vegan chocolate! Naturally sweetened, customizable, super velvety and rich, and seriously good for you!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 13

Ingredients

• 1 cup (~200 g) finely chopped cocoa butter*, packed
• 3-5 Tbsp (45-75 ml) maple syrup or agave nectar
• 1/2 cup (48 g) unsweetened cocoa powder or cacao powder*
• optional: 1 tsp vanilla extract
• optional: pinch sea salt, plus more to taste
• optional: cacao nibs, for topping

Instructions

1. Arrange 14 mini cupcake liners on a small baking sheet. Set aside.
2. Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").
3. To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.
4. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.
5. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.
6. Taste and adjust flavor as needed. I added about 3 Tablespoons agave total and a pinch more salt, but it’s completely up to how sweet you prefer your chocolate.
7. Carefully pour chocolate into 12-14 mini cupcake liners* (or 7 large cupcake liners) and top with more sea salt or cacao nibs (optional).
8. Transfer chocolate to the freezer or refrigerator to set - about 10 minutes.
9. Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.

Notes

*You can sub up to 2 Tbsp of the cocoa butter with coconut oil in the recipe, however, cocoa butter is superior! I find coconut oil tends to separate, get a little oily, and melts easily when touched.
*I tested this chocolate with both raw cacao and cocoa powder, and found them both to be delicious! The raw cacao tastes a bit more bitter, while the cocoa was a little less stark and had a more familiar taste on the palette. Cacao wins in health benefits, but cocoa powder wins in taste for me.
*To keep this chocolate raw, use cacao powder and this method (water bath). 
*If you don’t have mini cupcake liners, lay parchment paper down on a baking sheet and spread the chocolate into an even layer. Once set, break into bark, or cut into bars (like this).
*If you’re afraid to try cocoa butter, don’t be! It’s so versatile and I use it to make chocolate all the time. I also love it in vegan cheesecake, as well as homemade beauty products. Definitely worth it if you’re a chocolate fan!
*Recipe adapted from my Double Chocolate Raw Macaroons.

Nutrition Information

Serving size: 1 chocolate (of 13) Calories: 162 Fat: 16.5 g Saturated fat: 9.9 gCarbohydrates: 5.4 g Sugar: 2.5 g Sodium: 12 mg Fiber: 1.8 g Protein: 1.1 g

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