Easy 3 ingredient vegan chocolate! Naturally cute, customizable, super soft and rich, and really good for you!

Ingredients

  • 1 cup < span class ="wprm-recipe-ingredient-name">finely chopped Cocoa butter* < span class="wprm-recipe-ingredients-notes wprm-recipe- ingredients-notes-faded">(wrapped)
  • 3-5 tablespoon maple syrup (or under agave syrup with different results)
  • 1/2 cup unsweetened cocoa powder or cocoa powder*
  • < li class="wprm-recipe-ingredient" style="list-style-type : disk;">1 TL Extract Vanilla ( optional)

  • 1 pinch Sea salt < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes -faded" >(optional // more to taste)
  • Cocoa Nibs< /span> ( optional // for garnish)
  • < /ul>

Instructions

  • Arrange 14 (quantities as directed in original recipe // adjust if batch size changes) mini cupcake liners on a small baking sheet. Set aside.
  • In a large saucepan, add 2 inches of water and bring to a boil over medium-high heat – lively . Next, place a medium-sized glass or ceramic mixing bowl on top, being careful not to touch the water (this creates a “double water bath”).
  • < li id="wprm-recipe- 35371-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Add the finely chopped cocoa butter to the mixing bowl and let it melt for 2-3 minutes.
  • After melting Add maple syrup or agave nectar and mix with a whisk or wooden spoon until smooth and homogeneous. Remove the bowl and set it on a flat surface. Also, turn off the stove and set the pan aside.
  • Add cocoa or cocoa powder, vanilla (optional) and sea salt ( optional) and stir until there are no lumps.
  • Try and adjust taste as needed. I added about 3 Tbsp agave total and a pinch of salt (amounts as per original recipe //adjust if you change batch size), but it totally depends on how sweet you prefer your chocolate.< /div >

  • Gently pour the chocolate into 12 to 14 mini cupcake liners* (or 7 large muffin cups // amount as per original recipe // adjust if batch size changes) and sprinkle with more sea salt or cacao nibs (optional).
  • Put the chocolate in the freezer or refrigerate – about 10 minutes.
  • < li id="wprm-recipe-35371-step-0-8" class="wprm-recipe-instruction" style=" list- style-t ype: decimal;">

    Enjoy straight from the freezer, refrigerator or at room temperature. Store leftovers in a tightly closed container in the refrigerator for 1 week or in the freezer for up to 1 month.
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