You’ll be delighted about so many things when you make this Easy Dairy Free Chocolate. Firstly you’ll be shocked how easy it is to make raw vegan chocolate. You’ll be amazed how delicious it is to eat (but you’ll will need some self control). And you’ll never have to spend over the top prices for healthy vegan chocolate again, when you can make it in minutes.
To make raw chocolate and enjoy the health benefits of amazing nutrients I use raw organic cacao powder and I love the Absolute Organic range. However this chocolate powder is very bitter and won’t appeal to all children. My 3 year old son Cooper, loves bitter chocolate (and this recipe) but my 7 year old not so much. So you do have the option for a milder, more ‘milk’ tasting dairy free chocolate, by using cocoa powder (not cacao), but always check the ingredients to ensure it’s dairy and soy free.
To find out about the difference between raw cacao and cocoa check out this helpful link from Food Matters. This recipe, made with pure wholefood ingredients, contains absolutely no preservatives, additives or refined sugars. Just wholefood goodness, that will nourish the body.
- 1 cup cocoa butter, melted (I use 'Absolute Organic buttons')
- 1/3 cup maple syrup (adjust more for extra sweetness)
- 1/2 cup cacao or unsweetened cocoa powder
- 2 tsp vanilla extract
- 1 pinch salt
- 1/2 cup seeds, coconut flakes, sultanas, goji berries, cranberries, frozen dried raspberries
- Melt cocoa butter in a glass mixing bowl over a small saucepan with 1 inch water over medium heat.
- Once melted remove the saucepan with the melted chocolate from the stove and add the maple syrup whisking it until it’s completely combined and there’s no separation.
- Add the cacao or cocoa powder, vanilla extract and pinch of salt and whisk again by hand until thoroughly combined and smooth.
- Pour the chocolate into chocolate moulds, mini paper cupcake liners, or simply line a baking tray with parchment paper and pour the chocolate on top.
- At this stage you can pop it in the fridge to set for an hour or top with some optional toppings like nuts, seeds, dried fruit or ‘Hundreds And Thousands’ from Hoopers Foods that are free from harmful additives and colours. I also use frozen dried raspberries and love the ‘Fresh As’ range.
- Once completely solid pop the chocolate out the moulds or break or cut into pieces and bars.
- Store chocolate in an airtight container in the fridge for 2-3 weeks, or the freezer for 1-2 months.