Chocolate Recipe - Vegan, Dairy & Gluten Free
Simple and delicious Vegan and Gluten Free Chocolates, a breeze to make. Recipe includes optional nuts, seeds, fruit and Peppermint oil to improve flavour.
chocolate is back on the menu!
Being Lactose intolerant, Celiac or even Vegan doesn’t mean that you have to miss out on your favourite treat. These delicious chocolates are a breeze to make and even easier to eat!
Vegan and Gluten Free Chocolate Recipe :
- 100g Cacao Butter
- 6 Table Spoons Cacao Powder
- Dash Salt
- 4 Table Spoons of Liquid Sweetener e.g. Agave, Date Syrup, Maple Syrup (or Honey if not Vegan)
- 200g Mixed Fruit & Nuts
- 1 Drop doTERRA Peppermint Oil (Important Note: Many Essential Oils are not edible, ensure you check the details on the packaging.)
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I’ve used ‘Choc Chick’ Raw Cacao Butter for the base of these delicious chocolates because it’s rich and creamy, but you can certainly use whatever brand you prefer. Most importantly It’s Free from Additives, Gluten, Dairy and Soya. You’ll easily find this is your local Health Food Shop, or alternatively on-line.
Firstly, place a bowl over a pan filled 1/3 full of cool water, importantly this must be heatproof. Carefully tip the Raw Cacao Butter chips into the bowl. Gently heat the pan of water, this will heat the bowl, therefore melting the butter. Cacao is especially easy to burn, using this method it is much less likely to happen.
Once melted, you can add the Cacao Powder. Next, use a whisk to gently stir in the powder. This will ensure that any clumps have been removed. It’s important that the mixture is nice and smooth.
It might seem odd, but a little Salt really helps to enhance the flavour. Salt can help to cut the sweetness and adds contrast, making for a more exciting taste experience. Just a dash should do, but if you think more is necessary, it’s best to taste before adding any extra.
Agave Syrup has a a lower Glycemic Index (GI) than many other sweeteners, therefore, it’s can usually be eaten by Diabetics. Honey is not consumed by most Vegans, so please consider this if you are making these for someone else. I have opted for Date Syrup here, as it adds a deep, rich, earthiness to these chocolates, which elevates them to a whole new level!
You can eat the chocolate as it is, but I’ve chosen to add additional ingredients. These will improve the texture and flavour. Here, I have incorporated chopped Mixed Nuts (Cashew & Almonds) and Dried Fruit (Raisins & Cranberries). You are free to add as much or as little as you like, as long as there is enough chocolate mixture to coat them sufficiently.
Flavouring the chocolate will make this treat as unique as you are. I’ve opted for Peppermint Oil which contains Menthol, believed to promote digestive health. If you don’t have access to any edible oils, but still want to add flavour, substitute the oil for Coffee Syrup, Vanilla or Almond Essence.
Pour your molten chocolate into moulds. These trays cost just £1 from Poundland and Home Bargains. If you don’t have any you can use ice cube trays, a loaf tin or just pour the chocolate onto a sheet of backing paper, let it set and snap into pieces.
Alternatively, use the chocolate moulds. Allow them to cool off at room temperature. If it’s a warm day place them somewhere cool to set, such as the fridge. They’ll pop out of the moulds easily once cooled. Store in an airtight container, in a cool place and out of direct sunlight.
I hope you Enjoy! x
Other recipes to try:
The Vegan Society Office Website https://www.vegansociety.com/
The Coeliac Society https://www.coeliac.org.uk/home/
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