Homemade Vegan Chocolate
A veganized childhood dessert turned out to be simply awesome!
Equipment
- a large pot, whisk, spatula, glass or ceramic pan
Ingredients
- 3 cups coconut milk powder no additives
- ½ cup high quality cocoa powder
- 1 ½ cups muscovado sugar
- almost 2/3 cup melted refined coconut oil
- 1/2 cup water
- 1 tsp vegan butter to coat the pan
- ½ cup roasted walnuts
- ¼ cup Goji berries
Instructions
- Prepare the dry ingredients.
- Coconut milk powder additives free.
- High quality cocoa powder.
- Muscovado sugar.
- In a large bowl sieve the coconut milk and then the cocoa powder.
- Mix well not to remain any lumps.
- In a pot add the water and the sugar and boil for about 5 minutes.
- Add the melted coconut oil over the syrup and mix well for a 30 seconds.
- Add the dry mixture and mix well with a whisk. You may add more coconut milk powder to reach the desired consistency.
- Add the toasted walnuts and the Goji berries and mix well to incorporate.
- Pour the chocolate into the coated pan.
- Let it cool at room temperature and freeze over night or at least 5 hours.
- Cut it into squares and serve. Enjoy the deliciousness!
Notes
- Coconut milk powder can be found in Asian stores.I used one made in Sri Lanka and I was lucky to find one without additives.
- You may use a different kind of sugar, maybe coconut sugar or xylitol or any unrefined cane sugar.
- The consistency is given by how much milk powder is used so you may adjust that according to preference.
- You may use other toppings but I highly suggest to toast the nuts you choose to use.
- It was not easy to cut the chocolate into squares but I did it for the sake of presentation.It is rather soft but as you taste it you will realize it's quite perfect the way it is.
- So I think we should accept the idea to consume homemade chocolate using a teaspoon, same as we consume ice cream.