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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

  • Cacao Nibs

  • Sea Salt

  • 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)


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