Homemade Vegan Milk Chocolate
If you are vegan and prefer the creamy texture of milk chocolate, this recipe is for you. For a sweet & simple, melt-in-your-mouth vegan chocolate follow this recipe. You will create a soft, fudgy piece of chocolate with coconutty undertones– and you probably already have all the ingredients you need!
This recipe was inspired by Minimalist Baker
1 cup melted coconut oil
1/2 cup coconut cream (or less, if you don’t want it as fudgy)
1/2 cup unsweetened cocoa powder
1/4 cup coconut sugar, powdered
1 pinch sea salt
1/4 tsp English toffee sweetener
Toppings (Optional, but recommended)
Chopped nuts (recommended: pecans, walnuts, almonds, or pistachios)
Vegan caramel sauce
Combine melted coconut oil, coconut cream (room temp.), cocoa powder, coconut sugar, a pinch of sea salt, and the toffee sweetener in a bowl with an immersion blender or hand mixer.
Here you’ll want to do a taste test and adjust to your own personal taste
Pour your chocolate into a mold, or on a baking sheet lined with parchment paper and add your toppings
Transfer to the freezer, making sure they sit flat, for about 30 minutes or until the chocolate is set.
Pop the chocolate from the molds or chop into bars if you used a baking sheet
Store in the refrigerator or in a cool space (as it has a low melting point due to the coconut oil)