Easy Vegan Chocolate
Ingredients
-
1
cup
finely chopped cocoa butter
-
3-5
Tbsp
maple syrup (or agave nectar)
-
½
cup
unsweetened cocoa powder or cacao powder
-
1
tsp
vanilla extract (optional)
-
1
pinch
sea salt (optional)
-
to taste
cacao nibs (optional, for topping)
Instructions
- Arrange mini cupcake liners on a small baking sheet.
- Prepare a double boiler by boiling water in a saucepan and placing a bowl on top.
- Melt the cocoa butter in the bowl for 2-3 minutes.
- Once melted, add maple syrup or agave and mix until combined.
- Remove from heat and add cocoa powder, vanilla, and sea salt, whisking until smooth.
- Taste and adjust sweetness as desired.
- Pour the mixture into the cupcake liners and add toppings if desired.
- Freeze or refrigerate to set for about 10 minutes.
- Enjoy the chocolate straight from the freezer or at room temperature.
Nutrition Facts (estimated)
Servings
13
Calories
162
Total fat
16.5g
Total carbohydrates
5.4g
Total protein
1.1g
Sodium
12mg
Cholesterol
0mg
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