Easy Dairy Free Chocolate
cocoa butter, melted(I use ‘Absolute Organic buttons’)
maple syrup(adjust more for extra sweetness)
cacao or unsweetened cocoa powder
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.
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