Three-ingredient vegan chocolate
A freezer-set dark chocolate snack made from coconut oil, cocoa and monk-fruit maple-style syrup.
Prep15 min
0 Rest30 min
Servings12
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 57 g coconut oil or cacao butter, melted but not hot rounded
- 75 ml monk-fruit maple-style syrup rounded
- 57 g unsweetened Dutch cocoa powder rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Line a tray or prepare silicone chocolate moulds.
- Whisk the melted coconut oil and maple-style syrup until fully combined.
- Sift in the cocoa and whisk to a smooth, even paste.
- Spread between parchment sheets to an even thin layer or spoon into moulds.
- Freeze for at least 30 minutes. Break or unmould, then keep chilled.
Notes
- This is a cold-set snacking chocolate. It does not temper, melt or bake like couverture.
- The syrup determines whether the result can be labelled sugar-free. Verify the product rather than relying on the recipe title.
- Store covered in the refrigerator for up to 2 weeks. It softens quickly at room temperature.
- Use cacao butter for a firmer result or coconut oil for the recovered three-ingredient version.
Sources consulted
Sources consulted
From Christoph Mayer