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2 Lawson Street
Byron Bay, NSW, 2481
Australia

+61 2 6685 7974

LOVE BYRON BAY ....SPECIALISTS IN INTERNATIONAL AND LOCAL CHOCOLATE.

Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 

Choc Recipe: Easy Vegan Chocolate

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Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe: Easy Vegan Chocolate

James Lamont

EASY VEGAN CHOCOLATE

Easy, 3-ingredient vegan chocolate! Naturally sweetened, customizable, super velvety and rich, and seriously good for you!

EASY-Homemade-Vegan-Chocolate-Recipe-Simple-ingredients-naturally-sweetened-BETTER-than-storebought-vegan-chocolate-glutenfree-dessert-recipe-easy-768x1152.jpg

PREP TIME: 20 minutes

COOK TIME: 3 minutes

TOTAL TIME: 23 minutes

Ingredients

  • 1 cup finely chopped cocoa butter* (packed)
  • 3-5 Tbsp maple syrup or agave nectar
  • 1/2 cup unsweetened cocoa powder or cacao powder*
  • 1 tsp vanilla extract (optional)
  • pinch sea salt (optional // plus more to taste)
  • cacao nibs (optional // for topping)

 

EASY-Homemade-Vegan-Chocolate-Recipe-Simple-ingredients-naturally-sweetened-BETTER-than-storebought-vegan-chocolate-glutenfree-dessert-recipe-768x1153.jpg

Instructions

  1. Arrange 14 (amount as original recipe is written // adjust if altering batch size)mini cupcake liners on a small baking sheet. Set aside.

  2. Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").

  3. To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.

  4. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.

  5. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.

  6. Taste and adjust flavor as needed. I added about 3 Tablespoons agave total and a pinch more salt (amounts as original recipe is written // adjust if altering batch size), but it’s completely up to how sweet you prefer your chocolate.

  7. Carefully pour chocolate into 12-14 mini cupcake liners* (or 7 large cupcake liners // amount as original recipe is written // adjust if altering batch size) and top with more sea salt or cacao nibs (optional).

  8. Transfer chocolate to the freezer or refrigerator to set - about 10 minutes.

  9. Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.

Source: minimalistbaker.com