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HOMEMADE CHOCOLATE

I’ve been allergic to dairy and soy my whole life (I know right, sob) and I'm pretty sure that it is not having be allowed it as a child that has made me so obsessed with chocolate now. When I was younger there was no such thing as the dairy free chocolate brands like Ombar or Loving Earth, there wasn't a 'free from' isle in every supermarket and certainly no dairy free cakes at cafes or restaurants. My go-to sweets were extra strong mints and mango sorbet featured pretty frequently after dinner.

 

But then I was lucky enough to get to travel to  Australia where I discovered the aforementioned Loving Earth, AKA dairy free chocolate of the Gods. Since then things have gown and changed even here in the UK;  you can get dairy free chocolate in every flavour; coffee, fruit and nut, salted caramel…. You name it and it’s there. But there are two things that still aren’t so great: 1. The price (I spent £13 yesterday on 3 small bars!!) and 2. The availability.

 

This prompted me to try make my own, and although I have to admit it took a while to get it right, I'm really happy with the outcome. The chocolate tastes delicious and holds well out of the fridge (not always the easiest thing to master).. Fingers crossed this will open a path for more chocolatey creations in the future but in the meantime give this one a go! I hope you love it.

 

 

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Ingredients: {makes around one small bar}

  • 30g cacao butter cut into small chunks (coconut oil would work here, however it is worth the investment in the cacao butter as this makes it hold better and removes the coconut oil taste): this one is reasonably priced.

  • 60g nut butter: I used a mix of almond, peanut and hazelnut

  • 20g cacao powder

  • 1-2tbsp liquid sweetener (I used maple syrup)

  • 1 tsp vanilla extract

  • A large handful of add-ins: I went for goji berries, buckwheat and coconut flakes – these add an amazing texture. Any type of chopped nuts and dried fruit would work great!

 

Method:

  • Line a small Tupperware with cling film (big enough for a small bar of chocolate).

  • Melt the cacao butter very slowly on a low heat in a pan.

  • Once melted add in the nut butter and sweetener and mix well.

  • Next add the cacao powder and stir until smooth.

  • Remove from the heat and add in toppings.

  • Pour the chocolatey-liquid into the tupperware then pop into the fridge for a few hours to set.

 

 

 

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