Are you looking for the best vegan chocolate recipe? Do you want to know how to make vegan chocolate at home? If so, you have come to the right place. In this blog post, I will share with you my favourite vegan chocolate recipe, as well as some tips and techniques on how to make vegan chocolate.
What Is Vegan Chocolate?
What is vegan chocolate? It is a type of chocolate that does not contain any milk or other animal products. It is made from cocoa beans, sugar, and cocoa butter. Vegan chocolate is usually darker than regular chocolate because it contains less sugar.
Easy Vegan Chocolate
Ingredients
• 1 cup cocoa butter – chopped into small pieces
• ⅔ cup cocoa powder
• 6-8 tablespoons maple syrup
• 1-2 teaspoons vanilla extract
• ⅛ teaspoon pink salt
Steps
1. Add 1 inch of water to the bottom of a saucepan. Place a glass bowl on top to create a water bath.
2. Bring the pot to a simmer, then turn the heat down to medium-low.
3. Add the cocoa butter to the bowl to melt. It takes about 5 minutes to fully melt.
4. Stir in cocoa powder, agave or maple syrup, vanilla, and salt until fully incorporated. Be careful not to spill the hot chocolate. Wear an oven mitt to hold and stabilize the bowl.
5. Take off the heat.
6. Pour into moulds and let the chocolate set, either on the counter at room temperature or in the fridge. It takes 1-2 hours to set in the fridge.
Chocolate-Filled Vegan Candy
Ingredients
• 1 cup of soaked cashews could try sunflower seeds for a nut-free version
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or another liquid sweetener
• 1/4 cup nut butter of your choice or seed butter
• 1/2 teaspoon ground ginger powder
• 1/4 teaspoon ground cinnamon powder
• a pinch of salt
• 1/2 cup dark chocolate, pre-tempered for melting if possible. Or milk chocolate if you like
Steps
Step 1: Prepare the Spiced Cashew Cocoa Filling.
1. Blend the cashews into a slightly chunky paste before adding the remaining ingredients and blending until smooth. Taste the filling and add more seasonings if you like.
2. Then pour the filling into a piping bag. We like to do this by placing the piping bag with a tall glass and folding it over the rim of the glass, then using a silicone spatula to squeeze the filling into the bag.
Step 2: Melt the chocolate.
1. If you’re using silicone moulds and aren’t worried about tempering the chocolate for a nice glossy shell, simply melt your chocolate either in the microwave or using a double boiler (water bath).
2. If using the microwave, melt in 10-15 second batches, stirring and repeating until almost melted. It will continue to melt without heat while you stir the chocolate.
3. For a double boiler, place the chocolate in a bowl over a saucepan over simmering water – making sure the water doesn’t touch the bottom of the bowl. Stir until the chocolate has melted – but be careful not to get any water into the chocolate or it may set.
If you want tempered chocolate, we find it easiest to use pre-tempered chocolate and heat it in the microwave, being careful not to exceed the temperature required to break the temper. This is 28-30 °C for milk chocolate and 31-32 °C for dark chocolate.
Step 3: Create the Shaped Chocolate Shells
1. We used a small heart-shaped mould this time and suggest using similar fairly small 1-2 bite-sized moulds.
2. Pour a layer of chocolate into the silicone mould and swirl around to coat all surfaces.
3. Alternatively, you can melt enough chocolate to fill all the moulds, then turn the mould over onto parchment paper to allow all the excess to fall out. One pass is usually sufficient with this method.
We left ours pretty messy on the mould, although it can be handy to use a bench scraper or similar tool to scrape off excess chocolate before putting it in the freezer.
4. Place the mould in the freezer for a few minutes to allow the chocolate to harden. Then, if you think you need another level, repeat the previous steps.
Step 4: Fill and stuff the praline
1. Pipe the cocoa-cashew mixture into the chocolate moulds. Don’t fill it to the brim or you’ll pour more chocolate on top.
2. If your piping bag forms a small “spike” at the top of the filling, you can simply press it into the mould with a wet finger.
3. Cover the rest of the mould with more chocolate and let the vegan praline set in the fridge/freezer (usually 10-15 minutes).
4. For more precise chocolate bonbons you can again use a table scraper to create very clean edges and remove excess chocolate on the mould.
5. Once the filled chocolates have been set/set, you can enjoy them right away or save them for later!
Tips To Remember While Making Vegan Chocolate
Chocolate is one of the most popular desserts in the world. But for vegans, it can be tricky to find chocolate that doesn’t contain any animal products. Here are some tips to remember while making vegan chocolate
1. Choose your cocoa powder wisely. Some brands of cocoa powder may be processed with animal products. Check the label to be sure.
2. Use a vegan-friendly milk alternative. Almond milk, coconut milk, and soy milk are all good choices.
3. Be careful of other ingredients. Some brands of chocolate chips, for example, may contain milk or other animal products. Again, check the label to be sure.
4. Make your chocolate. This way, you can be sure that it’s vegan and you can control the ingredients.
5. Buy vegan chocolate. There are many brands of vegan chocolate on the market these days. Do some research to find one that you like. With a little bit of effort, it’s easy to find or make vegan chocolate that’s just as delicious as the regular kind.
