This sugar free vegan chocolate recipe all started when I saw some peanut M&Ms in the shop and felt a pang of complete chocolate envy. The funny thing is, before I had my second child, I didn’t like chocolate at all – he changed all that and made me eat a whole packet of M&Ms a few weeks before he was born without stopping for breath! I don’t knowingly miss them now, but when I saw them something happened to me and I recreate the memory and Veganise.
What started out as peanut coating, actually ended up as the development of super creamy truffles. I used coconut nectar for the sweetness and a squeeze of agave so this chocolate is cane sugar free and its really velvety and delicious and so easy to make.
100g cacao butter
50g cocoa powder
50g coconut blossom nectar
squeeze of agar syrup
100ml dairy free cream (I used oatly)
choice of fillings/toppings (I used roast flaked coconut, almonds, desiccated coconut)
- Melt the cacao butter in a bowl over a pan of boiling water
- Remove from the pan and whisk in the coconut nectar or sugar if using, quickly so it melts
- Whisk in the cocoa powder until smooth
- Squeeze in the syrup for extra sweetness
At this stage the consistency will be very thin. I poured some into star fish moulds and added an almond in the middle of some and coconut flakes in others. Refrigerate and you are left with hard dark chocolate.
I then added half the cream to the mixture for the peanuts. I only added half the cream as I wanted the creaminess needed it to be thick enough to stick to the nuts.
- Coat the peanuts in the chocolate and place them on a tray with parchment paper and leave to set.
- Add the rest of the cream to the mixture, stir and leave to set
- The mixture should have the consistency of a truffle so can be easily handled when set.
- Roll them into balls and roll in desiccated coconut
Next time I make this I will add dried raspberry pieces and maybe roll the truffle in the firmer chocolate so it has a crispy outer coating. The possibilities are endless!