Vegan chocolate without coconut oil
Vegan, low FODMAP, refined sugar free, nut free
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Course Sweet
Cuisine Food Intolerance Friendly
- 100 g cacao butter
- 1/2 cup (50g) good quality cocoa
- 40 ml (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.