Vegan chocolate is made with ingredients exclusively of vegetable origin, and cannot include products of animal origin that are normally used in chocolates, such as milk and butter.
1. Vegan Chocolate with Cocoa Butter
Cocoa butter makes the chocolate quite creamy and can be found in large supermarkets or specialty pastry shops.
Ingredients:
- 1/2 cup cocoa powder
- 3 tablespoons of demerara sugar, agave or xylitol sweetener
- 1 cup chopped cocoa butter
Preparation mode:
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 taken to the freezer, and leave there until it hardens. A good option is to dump the chocolate in a form lined with parchment paper to leave in the form of a chocolate bar or in ice forms.
To increase the recipe, you can add chestnuts or chopped peanuts in the chocolate.
2. Vegan Chocolate with Coconut Oil
Coconut oil is easily found in supermarkets and is a great option for adding good fats to the diet through this chocolate.
Ingredients:
- ½ cup of melted coconut oil
- ¼ cup of agave
- ¼ cup of cocoa powder
- Optional extras: dried fruits, peanuts, chopped nuts
Preparation mode:
Sift the cocoa into a deep container, add half the coconut oil and mix until the cocoa is well dissolved. Then gradually add the agave and the rest of the coconut oil, stirring well. Transfer the mixture to silicone molds or a larger one lined with parchment paper and place in the freezer for about 30 minutes to harden.
3. Vegan Twix Recipe
Ingredients:
Cookie
- 1/2 cup thick rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 pitted medjool dates
- 1 1/2 tablespoon water
Candy
- 6 pitted medjool dates
- 1/2 banana
- 1/2 tablespoon of coconut sugar
- 1/4 teaspoon salt
- 1 teaspoon chia
- 1 tablespoon of water
Chocolate
- 1 1/2 teaspoon of coconut oil
- 60 g dark chocolate 80 to 100% (without milk in the composition)
Preparation:
Grind the oats in the processor or blender until a thick flour forms. Add the remaining ingredients of the biscuit and process until it becomes a uniform paste. On a baking sheet covered with baking paper, pour the cookie dough until it forms a thin layer and take it to the freezer.
In the same processor, add all the caramel ingredients and beat until smooth. 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 the desired size of each chocolate.
Melt the chocolate with the coconut oil in a double boiler and pour the syrup over the Twix removed from the freezer. Take to the freezer again for a few minutes for the chocolate to harden, and store in the refrigerator or freezer until consumed.