Making homemade vegan chocolate was always a concept beyond my comprehension. I had imagined that I would need a lot of clunky equipment, fancy whisks and moulds. The other day at the markets changed all that, there was this very happy looking person who was merrily mixing and creating goodies while spreading a lot of happiness. Oh the smells, I just stood there and inhaling all that goodness, while watching the chocolate creations come to life. Of course, I had to buy some organic cacao butter and fair trade cacao powder to try making some of my own chocolate immediately! This recipe is taken from the back off the cacao powder packet but modified to leave out the coconut oil and vanilla extract (I certainly did not miss it). After the chocolate sets in the freezer, mark squares or any other shapes so that the pieces break off easily. I’m going to try this recipe out in my new fancy moulds that should be hopefully be here by next week. My miniature chocolate bars disappeared in record time even for us, being the chocolate loving family we are! Happy cooking 😊
Vegan, nut-free, additive-free and gluten-free.
- 1/4 cup Cacao Butter, grated or chopped into small pieces
- 1/4 cup Cacao Powder
- 1/8 cup Light Agave Nectar, at room temperature
Melt the cacao butter in a double-boiler set over medium heat until just about melting.
Take off the heat and whisk in the cacao powder and agave syrup until smooth.
Pour the warm chocolate mix into a flat pan lined with greaseproof paper.
Gently tip the pan side to side to make sure it's an even layer.
Freeze covered with cling wrap for 25 - 30 minutes to set the chocolate.