Do you want to indulge a bit but not go so far that you have to start a new exercise routine afterward?
Easy. Vegan. Chocolate. No, seriously.
For a long time, I have been making chocolate! I made a chocolate bar for my first attempt. They were tasty and made from a mixture of cocoa butter, coconut oil, and sugar.
These Raw double chocolate macaroons are now even better. I increased the cocoa butter to coconut oil ratio. These are ridiculously delicious.
What did I discover after all these experiments? Cocoa butter is the king. Here’s why:
The cocoa butter melts as if it were a dream. There is no coconut flavor.
The chocolate becomes velvety when you add cacao powder.
It doesn’t melt on your fingers (like coconut oils);
It just tastes better, creamier, and more delicious.
Convinced? It would be best if you had cocoa butter.
This recipe requires only three primary ingredients and one bowl. It also takes less than thirty minutes.
Plus, it’s customizable. I kept mine simple, adding just cacao nibs and a touch of vanilla. You can add anything to your taste: dried fruit, candied Ginger, toasted nuts, or coconut, for example.
You can make this chocolate however you want! This is the perfect base to experiment with!
- 1 cup of finely chopped Cocoa Butter*
- Maple syrup – 3-5 Tbsp (you can also use agave nectar for a variety of results).
- 1 cup cacao powder or cocoa powder unsweetened
- 1 tsp vanilla extract (optional)
- Add more salt to taste ( optional
- Cacao Nibs
- Place 14 mini cupcake liners (Amount according to original recipe // adjust for a different batch size). Set aside.
- Add 2 inches of hot water to a large pan and heat it to medium-high. Set a medium-sized glass or ceramic bowl on top. Make sure that it is not touching the water.
- Add finely chopped cacao butter to the mixing bowl and melt for 2-3 minutes.
- Add the maple syrup, agave nectar, or honey once it has melted. Use a wooden spoon or whisk to combine until well combined. Remove the bowl and place it on a flat surface. Turn off the stovetop heat, and put the saucepan aside.
- Add vanilla, sea salt, and cacao powder (optional). Whisk until no clumps remain.
- Adjust flavor to taste. I added 3 Tablespoons of agave and a little more salt to the original recipe.
- Pour chocolate carefully into 12-14 mini-cupcake liners*. (Or seven large cupcake liners. //Amount as written in the original recipe // Adjust if you are changing batch size.) Top with sea salt and cacao nibs.
- Transfer the chocolate to the freezer or fridge to set it for about 10 minutes.
- Enjoy right away from the refrigerator or freezer. Keep leftovers in an airtight container in the fridge for up to a week or in the freezer for up to a month.