HOW TO MAKE VEGAN BARS
VEGAN DARK CHOCOLATE BARS
INGREDIENTS
210g finely chopped cocoa butter
30g coconut oil
96g cacao or unsweetened cocoa powder (sifted; you could even use half cocoa, half cacao for flavour)
30ml maple syrup
1 healthy pinch sea salt (optional)
1/2 tsp vanilla extract (optional)
15g cacao nibs
METHOD
Add 5cm of water to a medium saucepan and bring to a rolling simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler”).
To the mixing bowl, add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk – about 2-3 minutes.
Once melted, carefully remove bowl from heat, turn off stovetop, add the cacao or cocoa powder to a fine mesh strainer and sift it over the melted cocoa butter or it can be clumpy. Use a whisk or wooden spoon to mix until fluid and thoroughly combined.
Add maple syrup and stir once more. At this time, you can also add the (optional) salt and vanilla .
Taste and adjust flavour as needed. I added about 2tbs maple syrup total (as the recipe is written; but adjust if altering batch size), but it’s completely up to you and how sweet you prefer your chocolate. Add more vanilla to enhance the chocolate flavour and add depth of flavour, salt for saltiness, or more cacao/ cocoa powder for intense chocolate flavour.
Pour your chocolate into moulds of choice. You can also just pour into paper cupcake liners, or on 20x20cm baking dish lined with parchment paper. At this point, sprinkle on your cacao nibs. I also sprinkle on a pinch more salt.
Carefully transfer to freezer. (Settle on a baking sheet or plate so it lies flat and is stable while chilling). Remove from moulds once the chocolate is set – about 1 hour. Store covered in the refrigerator for several weeks or in the freezer for even longer. Let it cool to room temperature before enjoying, as it’s creamier and the flavours are more pronounced when it’s warmed up a bit.