Homemade Vegan Milk Chocolate
This homemade vegan milk chocolate is so quick and easy to make that it’s faster and simpler than running out to the store. Plus it tastes so much better.
- 150 g cocoa butter
- 75 g cocoa mass/cocoa powder
- 100 g maple syrup
- 60 g coconut milk powder
- ½ cup raw hazelnut
Place the hazelnuts on a lined baking sheet and toast at 400F/200C for 5 minutes. Set aside and leave to cool.
In a medium-sized bowl, combine the cocoa butter and maple syrup.
Place the bowl in a water bath/bain marie and stir until the mixture reaches 40C/104F. It’s ok if there are some solid cocoa butter pieces still in the bowl.
Remove the bowl from the water bath/bain marie and continue stirring until the cocoa butter has fully melted.
Add the cocoa mass/cocoa powder and coconut milk powder into the bowl with the butter mixture and mix well until the temperature drops down to 27-29C/80-85F.
Pour the mixture into a silicon or hard plastic chocolate mold.
Sprinkle over the roasted hazelnuts and chill in the fridge until firm.
Serving: 40g | Calories: 210kcal | Carbohydrates: 12g | Protein: 2g | Fat: 19g | Saturated Fat: 14g | Sodium: 12mg | Potassium: 148mg | Fiber: 3g | Sugar: 6g | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg