Homemade Vegan Chocolate
A luscious homemade chocolate sauce that's perfect for dipping and drizzling. Use it to dress up cookies, ice cream, or as a vegan substitute for melted chocolate in your baking recipes. Vegan & Gluten Free. <jump to recipe>
Sometimes you need a bit more chocolate in your life - and recently for me, that's been in the form of chocolate drizzle. Since the weekend, I've been taking great pleasure in drizzling this gooey melted chocolate all over freshly baked treats. And then dipping fresh berries into any extras. And...well, if I'm being completely honest, at this rate, I'm probably better off just grabbing the bowl and a spoon.
This recipe is a great one to have on standby. It's free of the less natural add-ins often used in baker's chocolate, chocolate chips and the like. And, not only is this recipe free from hydrogenated oils and white sugar, but it's also vegan!
The trick to getting a luscious chocolate sauce is to use cocoa butter, which is the creamy fat that comes from cocoa beans. While cocoa powder gives chocolate its color, cocoa butter gives chocolate its shape and body. Even better, since cocoa butter melts at body temperature, it's what gives chocolate that amazing "melt-in-your-mouth quality". You can buy cocoa butter in blocks or squares. Its worthwhile hunting down for your pantry: the high antioxidant content gives cocoa butter a very long shelf-life (years) and once you see how easy it is to use, you'll have no issues using it all up. You should be able to find cocoa butter at most baking or specialty foods / health stores.
HOMEMADE VEGAN CHOCOLATE
MAKES 1/3 CUP (vegan, gluten free)
1/4 cup cocoa butter, chopped
1/4 cup good quality cocoa powder
2 tablespoons maple syrup
Add ~2-3 inches of water to a small pot / double boiler and heat until the water reaches a gentle simmer.
While the water heats, place the cocoa butter in a medium sized heat-proof bowl (or double boiler). Once the water reaches a simmer, place the bowl on top of the pan. Make sure the bowl isn't in direct contact with the water. Turn off the heat - the steam will be enough to melt the cocoa butter, and prevents you from burning it. Continue stirring the cocoa butter until it melts completely. This should take a couple minutes.
Once fully melted, remove the bowl from the saucepan and quickly whisk in cocoa powder and maple syrup. Whisk until fully combined.
-Cocoa butter is solid at room temperature, which means your chocolate will set as it cools. This makes it the perfect topping to your baked goods, but just make sure you do your dipping and drizzling as quickly as possible...you want it to solidify on your treats, not in your bowl!
-When making chocolate, avoid introducing any water. Water in the bowl or on the mixing utensils could cause your chocolate to seize up.