Vegan Milk Chocolate

Name: Vegan Milk Chocolate
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 3.2 oz coconut sugar; 1.4 oz raw cocoa powder; 1/2 tsp lucuma powder (optional, adds a subtle caramel flavor*); 1/8 tsp vanilla powder (or seeds from one vanilla bean); 1/8 tsp salt; 8.5 oz cocoa butter; 1 oz raw cacao paste ((also called cacao liquor)); 1.4 oz almond butter ((or hazelnut butter, cashew butter))

By Thomas Pagot · Full of PlantsPublic

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Homemade vegan + raw milk chocolate! Naturally sweetened, it snaps and can be kept at room temperature!

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 4

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This recipe was taken from Vegan Milk Chocolate · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

90 gcoconut sugar
40 graw cocoa powder
0.5 tsplucuma powder (optional, adds a subtle caramel flavor*)
0.13 tspvanilla powder (or seeds from one vanilla bean)
0.13 tspsalt
240 gcocoa butter
30 graw cacao paste ((also called cacao liquor))
40 galmond butter ((or hazelnut butter, cashew butter))

Steps

1
Place the coconut sugar, cocoa powder, lucuma powder if using vanilla seeds, and salt in a blender. Blend on high speed for 30-50 seconds or until the coconut sugar looks like powdered sugar. Scrape down the sides if needed and blend again. This step is important to get a smooth chocolate texture.
2
Fill a medium-sized saucepan with about 1 cup of water. Place a glass bowl on top of the saucepan, making sure the bowl doesn't touch the water. Add the cocoa butter and cacao paste to the bowl.
3
Heat over low-medium heat and stir regularly until melted. Make sure the water doesn't come to a boil, you just want to melt the cocoa butter; it should reach a temperature of 40°C (42°C) but not higher.
4
Once melted, remove the bowl from the saucepan, but keep the saucepan on the heat (we will need it to reheat the chocolate later). Transfer the melted cocoa butter and cacao paste to the blender. Add the almond butter, and blend on high speed for 20-30 seconds.
5
Transfer to a large mixing bowl and keep stirring using a spatula until the chocolate comes to a temperature of 30°C (28°C). This step will take 15-20 minutes.
6
Once it has cooled down to that temperature, place the mixing bowl on top of the saucepan with the warm water. Keep stirring until the chocolate reaches 30°C (31°C). As soon as it has reached this temperature, remove it from heat and pour into molds. Your chocolate is now tempered.
7
Let cool at least 3 hours at room temperature before removing from the molds. I don't recommend cooling in the refrigerator as it may cause the chocolate to get white streaks.
8
Chocolate will keep at room temperature for several weeks.

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Per portion

Calories: ~40.7 kcal
Protein: ~2 g
Fat: ~1 g
Carbs: ~6 g
Fiber: ~2 g
Sodium: ~72.5 mg

6 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts

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