These Vegan homemade chocolates are seriously addictive, but with natural sugars, they are a treat without the guilt. You can make them into a block and break it up for a rustic style or use moulds for a more professional effect!
I made mine into heart shapes, especially for valentines day and they will hit the spot as a finale to our VALENTINE STAYCATION menu.
Cocoa butter is readily available in wholefood shops or online and it’s so much better than using coconut oil with a much more creamy texture – I added the crème fraiche for extra creaminess – Oatly is by far the best brand I’ve tried and you could also try adding vegan cream which would have a similar effect.
Happy valentines, if you can’t eat homemade chocolate hearts this Sunday then when can you?
- 125g Cocoa Butter
- 65ml maple syrup or agave syrup
- 45g unsweetened cocoa powder
- 1tsp vanilla extract
- pinch of hymalyan salt
- 1 tbsp vegan crème fraiche
- 2 tbsp unsweetened desiccated coconut (optional)
- Melt the cocoa butter over a pan of water or use a metal pouring bowl and heat over a low heat
- Take off the heat and add the syrup and stir until its all combined
- Add the cocoa powder and mix vigorously to remove any lumps
- Add the vanilla, salt and crème fraiche and mix through
- Pour into moulds and refrigerate for 30 minutes
These chocolates keep for a week in the fridge but are best eaten at room temperate (if you can wait that long!)