Friends, I made chocolate! DELICIOUS naturally sweetened, raw vegan chocolate that melts in your mouth! Made with just 3 simple ingredients in less than 20 minutes. It’s virtually impossible to go wrong!
So, you probably know this by now but I have a thing for chocolate. One of my biggest struggles when I switched to a vegan diet was finding good quality vegan chocolate that tastes good. Well, this recipe solves all of my chocolate problems because this vegan chocolate tastes INSANE. A total game changer!
The base for this simple vegan chocolate recipe is cocoa butter. This is what gives the chocolate it’s intensive aroma and flavour as well as adding creaminess. I used Choc Chick Organic Raw Cacao Butter from Holland & Barrett.
The next step is unsweetened cocoa powder. Rich in antioxidants and, of course, so delicious.
Then, to keep things naturally sweetened, I added 3 tablespoons of maple syrup. You can of course, use any natural fruit syrup such as agave nectar or if you’re not vegan, honey. I just happened to have maple syrup in my cupboard.
Three optional add-on’s are vanilla extract, sea salt or coconut oil. They are not essential, but they certainly take this recipe to next-level. Especially the sea salt. Oh my. Remember this is a very basic, versatile recipe. Feel free to add dried fruit, nuts, cereal pieces or spices.
Mix the three together, then simply pour your chocolate mixture into moulds of choice. I used this one, but don’t worry, it’s not essential – you can use a baking dish lined with parchment paper, or for smaller bite-size chocolates, use a silicone ice cube tray.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag me in your photo on Instagram.
Raw vegan chocolate
- 100 g cocoa butter
- 6 tbsp cocoa powder
- 3-4 tbsp maple syrup
- Melt 100 grams of cocoa butter in a bowl over a pan of water on a low heat.
- Once melted, add 6 tbsp of cocoa powder and 3-4 tbsp maple syrup. Mix well with a metal whisk and pour into mini chocolate moulds. Leave to set in the fridge for around 15 minutes.