Creamy Vegan Milk Chocolate (Low Sugar)
User Reviews
4.2
Creamy Vegan Milk Chocolate (Low Sugar)
Description
Creamy Vegan Milk Chocolate combines melted coconut oil and room-temperature coconut cream with raw cacao or unsweetened cocoa powder and a touch of powdered coconut sugar. A pinch of sea salt and vanilla extract enhances the flavor depth. The ingredients are blended thoroughly using an immersion blender to ensure a silky texture and even flavor distribution.
Once blended, the chocolate mixture is poured into molds or lined pans and placed in the freezer until set, about 30 minutes. The chocolate is stored covered in the refrigerator to maintain firmness and freshness. Optional toppings like cacao nibs and sea salt add a crunchy texture and flavor contrast.
Powdered coconut sugar is made by blending granulated coconut sugar to a powder consistency, ensuring it dissolves smoothly in the chocolate. This vegan recipe avoids refined sugars and dairy, offering a creamy chocolate alternative that is mild in sweetness and rich in cocoa flavor.
Ingredients
CHOCOLATE
- 1 cup coconut oil melted
- 1/2 cup coconut cream (room temperature or warm, not cold)
- 1/2 cup raw cacao powder or unsweetened cocoa powder; raw
- 1/4 cup coconut sugar blend in a blender to achieve powder, powdered
- 1 pinch salt sea salt
- 1/4 tsp vanilla extract
FOR TOPPING optional
- cacao nibs
- salt sea salt
Instructions
- To the cup of an immersion blender, add melted coconut oil, coconut cream (room temperature), cacao or cocoa powder, powdered coconut sugar*, a pinch of salt, and vanilla. Blend well to combine, scraping down sides as needed.
- Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, more vanilla to enhance the chocolate flavor and add depth of flavor, or more cacao/cocoa powder for intense chocolate flavor.
- Pour your chocolate into molds of choice. I like these bar molds, but you can also just pour into paper cupcake liners, or an 8×8-inch baking dish lined with parchment paper and chop into bars or "bark" after freezing. At this point, you can also sprinkle on your cacao nibs and sea salt (both optional).
- Carefully transfer to freezer (I like setting my mold on a baking sheet or plate so it sits flat and is stable while chilling). Remove from molds once the chocolate is fully set — about 30 minutes.
- Store covered in the refrigerator for several weeks or in the freezer for 1 month (sometimes longer). It can be out at room temperature up to 1 hour, but it does get a little soft and can melt if too warm.
Notes
- Make powdered coconut sugar by blending granulated coconut sugar until finely powdered for smooth blending.
- Store finished chocolates covered in the refrigerator to keep them firm and fresh.
- Optional toppings like cacao nibs and sea salt add texture and enhance chocolate flavor.
- Use room temperature or slightly warm coconut cream, not cold, to blend smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24(1/4-bar servings)
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1one-quarter bar servings | |
| Calories | 96 | 5% |
| Carbohydrates | 2.9g | 1% |
| Protein | 0.4g | 1% |
| Fat | 9.3g | 14% |
| Saturated Fat | 7.7g | 39% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.05g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 38mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1.9g | 4% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0.12mg | 0% |
| Calcium | 0.56mg | 0% |
| Iron | 0.31mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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