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I love vegan chocolate, but I love vegan chocolate without coconut oil more. There’s something not right about having your lips coated in coconut oil after taking a bite. There’s also something very annoying about having your dessert melt in the slightest temperature increase. Can you relate? If so, cacao butter is your newest hero.
As far as my extremely limited research goes, cacao butter is in a lot of store bought, regular ol’ chocolate. It’s white in colour and smells like chocolate – so much so you’ll be tempted to have a nibble. However (speaking from experience) I would not recommend it. Cacao butter is bland, unsweetened, and not very nice to eat solo.
Made into vegan chocolate, however, it is a whole different story. Cacao butter gives this chocolate that creamy, delicious cacao flavour we know and love. Better than that, though, it is solid at room temperature! Say goodbye to melted coconut oil disasters, and hello to consuming chocolate in the height of summer* with ease **
***don’t get angry at me if this doesn’t happen.
FOR THE VEGAN CHOCOLATE WITHOUT COCONUT OIL:
- 100g cacao butter
- 1/2 cup (50g) good quality cocoa
- 2 tablespoons maple syrup
- Using the double boiler method, melt down the cacao butter until it becomes a golden coloured liquid. Add the cocoa, and use a whisk to dissolve all the cocoa lumps. Finally, stir through the maple syrup. Remove from the heat and use for things like an ice magic dressing, for dipping nut brittle in, or for whatever your heart desires.