Three-ingredient vegan chocolate
Units
Temperature
Servings
Ingredients
- 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
Method
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.