Yes, I’ll say it again.
3 ingredient vegan chocolate.
Sounds too good to be true, right?
Great news, because it’s literally that simple. Chocoholics rejoice, and helloooooooo antioxidants!
You may have observed in recent Sunday posts that I’ve been playing with a few sweet treats lately. While I don’t have much of a sweet tooth, I happen to have some friends who are biiiiiig chocolate fans, and therefore excellent recipe critics. They know their stuff when it comes to chocolate, so I thought it would be fun to test out some of my own. As the name implies, the only ingredients you need are:
- raw cacao powder
- cacao butter
- maple syrup (or other sweetener of choice)
Equipment-wise, this is also really basic. I’ve found the double boiler method to be the best for melting the ingredients without letting them burn (which would be a travesty because they never have the same silky consistency if that happens!) and you can make a quick one using a glass bowl and a small saucepan.
Simply bring a little water to a boil in the saucepan, then lower the heat and place the bowl on top, completely covering the top so that the heat stays trapped underneath and no water escapes. The bottom of the bowl can lie just above the water line, or dip in slightly. Voila, you’re ready to melt!
You can use whatever you like as your chocolate molds, and in this case I’ve used this Wilton mini cup mold. Silicone baking cups also work really well and peel away easily, which makes for easy clean-up once the chocolate has set.
Right, shall we do this? Grab your ingredients and let’s make some dark, dreamy chocolate!
3 ingredients are all it takes to make your own dairy-free vegan chocolate at home. Add your favourite superfoods to this basic recipe for an extra nutrition boost!
- Make a double boiler: Fill a saucepan about 1/3 of the way with water. Bring it to a boil on the stove, then place a glass bowl over top. Ensure the bowl is slightly bigger in diameter so that the base doesn’t come in contact with the bottom of the saucepan, and so that no water gets inside when you’re making the chocolate.
- Once the water boils, reduce the heat to medium low. Chop the cacao butter into small pieces and melt it in the glass bowl, whisking occasionally. Again, be careful not to let any water inside.
- Once fully melted, whisk in the cacao powder and maple syrup.
- Using mitts or a towel to protect your hands from the heat, carefully pour the melted chocolate into molds. You can use candy molds, or simply place liners in muffin tins and pour the chocolate inside.
- Put the chocolate in the fridge to set for ~30 mins. Note that the amount of time needed for the chocolate to harden will depend on the depth of the molds you use.
Fun ways to mix up this recipe:
- To boost nutritional value, try whisking other superfood powders like maca and lucuma into the melted chocolate before pouring it. About 1 teaspoon should be plenty.
- Decorate by sprinkling the tops with cacao nibs, goji berries, pumpkin seeds, or any other superfood you like. This works best if done when the chocolate has had about 4 minutes to partially harden in the fridge.
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