This is my version of a rich, creamy but intense “milk” chocolate. I tend to keep the quantity of cacao still pretty high because I want to benefit from all the amazing properties of cacao. I also keep the quantity of sugar low because although coconut sugar is regarded as unrefined – sugar is still sugar.
So, feel free to adapt this recipe to your taste buds! I have added some notes below to help you create your bespoke signature chocolates.
Just before we get to the recipe – I want to share some of the properties of both cacao and cacao butter with you – they are pretty super ingredients and worth knowing about (if you don’t already use them in your cooking).
Cacao: This is what is left when you extract the fat (cacao butter) from the bean. It’s the most antioxidant-rich food in the world (more than x20 of blueberries) and has abundant amounts of magnesium and other phytochemicals. It can balance blood pressure, lower high cholesterol, prevent free radical damage and boost collagen production. It also helps to boost mood. Cacao contains over 300 important compounds. Cocoa is what you’re left with when the bean is roasted – therefore changing the molecular structure of the bean. It makes it sweeter but also reduces the enzyme content, resulting in less nutritional content.
Cacao Butter: Is extracted directly from the cacao bean. A nourishing pure oil which can be used for cooking, baking or even applying directly onto skin as a natural moisturiser. Cacao butter is the natural fat extracted from the cacao bean and is what gives chocolate its smooth silky texture and taste.
This super vegan milk chocolate recipe is:
- Packed with antioxidants
- Low in sugar
- Holds well when out of the fridge for several hours – and has a great “snap” when broken!
How to make your own Signature Vegan Milk Chocolates
What you need
- 100g cacao butter
- 4 and 1/2 tbs cacao powder
- 4 – 6 tbs powdered coconut sugar (I use 4tbs as I prefer my chocolate less sweet, as do my family)
- 2 and 1/2 tbs coconut milk powder
- 1 tsp vanilla extract
- Pinch of sea salt
- Handful of roasted hazelnuts or mixed nuts
(See below for variations)
What to do
Melt the cacao butter in a bain-marie, then slowly add the other ingredients – all except for the nuts. Mix regularly and allow to dissolve. Then blend in a high-speed blender. Next, add the nuts and pour into moulds or on to a lined baking tray to make a slab. Set in fridge for a couple of hours.
To make the chocolate “milkier” replace one tablespoon of the cacao with one tablespoon of coconut milk powder.
To make a Ferrero Rocher style chocolate add 1/4 cup of chopped and roasted hazelnuts.
To make a mild truffle / praline style chocolate add 2 tablespoons of hazelnut paste (or butter).
To add some extra ka-pow! You can add other superfood – such as x 2 tablespoons of maca. If you choose to do this omit the coconut milk powder altogether.
I would love to know how you get on so please do let me know and send me some pictures! Happy chocolate making!