Dairy Free Chocolate
Dairy Free Chocolate
It’s quite difficult where we live to find Chocolate that is both gluten free and dairy free and with a household of boys who love Chocolate, I soon discovered ways to make it. It is so lovely to make your own bar of Chocolate how you would like and add toppings that are your favourite. Give this recipe a try, and you will soon realise how easy it is to make your own and how much nicer it is as well. It’s also good for you! What a bonus that is!
Ingredients:
115 g of cocoa butter (chopped up if possible)
45-75 ml maple syrup
50 g cacao powder
Optional:
1 tsp vanilla extract or flavouring of your choice
1 pinch sea salt
Toppings or fillings
Method:
Arrange what you will pour the Chocolate into. I usually line a baking sheet with parchment paper and pour the Chocolate onto this. Alternatively, arrange cupcake liners.
In a medium-sized heat-safe bowl, place the cacao butter.
You need to ensure you heat indirectly by placing the bowl over a small pot of simmering water, making sure that the bowl doesn’t touch the water. Allow the cacao butter to melt, stirring occasionally. I lift the pan off the heat sometimes during this process. Don’t be worried if the mixture appears thin at this stage.
Once melted, add the maple syrup and stir in. You could add the lesser amount and taste later on, adding more maple syrup if required.
Turn off the heat and stir in the cacao powder until it is mixed.
At this stage add any flavourings, salt and fillings to the mixture.
Taste and adjust the flavouring and maple syrup as you require.
Remove the bowl from the pot and allow to cool for a couple of minutes.
Pour onto the lined baking sheet and add toppings.
Allow to cool.
If you are using cupcakes, you may find it easier to transfer the mixture into a measuring cup to pour into the moulds. Pour the mixture into silicone moulds (really any flexible container will do)
Refrigerate (or leave at room temperature) for about 30 minutes, or until solid. Remove from the moulds and serve.
Additional Notes:
Store the Chocolate in the refrigerator where it will keep for several weeks.
Alternatively, you can also store in the freezer for up to 1 month!
Equipment Used:
Saucepan
Bowl
Spoon
Silicone mould
Measuring cup
Measuring spoon.
