Making chocolate that is yummy and good for you doesn’t mean that it has to be flavorless, or bitter and unpleasant to eat. We’ve got a recipe that we are sure you’ll love. Try this non dairy chocolate recipe which is also sugarless and suitable for Vegans is divine. If you are into raw foods, we’ve ticked that box too.
Update – If you want to check out the video for this it is on the bottom of the page. A couple of tips that we have based on experimenting with different ways of making this chocolate:
Avoid making the chocolate in a blender as it can curdle and the oil will separate which is not going to give you a smooth finish.
Blend your cashews dry into a fine powder on their own – adding the coconut oil too soon can cause it to begin to set from the aeration in the blender.
Allow the chocolate to freeze for at least an hour, and be careful with your trays – some plastic trays can shatter when frozen as you are trying to get the chocolate out. If you can find silicone trays these are much better.
The only consideration to be made with this is if you have nut allergies. As this recipe contains cashews, if you have an allergy then we would suggest avoiding it. But, for all others who are after a non dairy chocolate recipe that tastes like it was hand made in Mexico where the cacao is freshly stone ground, this is just for you.
Able to be whipped up in less than 10 minutes with no high level of culinary skill, kids can make this quite easily. And wouldn’t you rather that they had something that was not loaded with refined sugar than something that was? They won’t even know that it’s healthy, and they will want it more and more.
So what is there to this delightful non dairy chocolate recipe?
Picking up the ingredients for this should be fairly easy. If your preference is to go for organic ingredients then this will be simple. Most supermarkets and wholefoods stores will carry these.
40 to 60 portions
Preparation – 10 minutes
Setting – 40 minutes
- 200 grams of raw unsalted cashews
- 200 grams of coconut oil (melted)
- 100 grams of cacao powder (or cocoa if you prefer dark chocolate)
- 80 grams of carob powder
- 1/4 of a cup of maple syrup
- 1 teaspoon of alcohol free vanilla extract (or 1/4 of a teaspoon of vanilla beans from the pod)
- 130 grams of coconut oil (melted)
- Ground Himalayan salt to taste
You will also need
- Baking trays
- Mini patty pans (or chocolate molds)
- A sieve
- A large glass mixing bowl
- A wooden spoon or spatula
- A table spoon
- A blender
- A saucepan
- A medium sides glass mixing bowl
- Fill the saucepan to 1/4 with water and allow this to simmer very gently. Take off the heat if possible, where you are in a cooler environment you may need to leave this on the heat. Add the coconut oil to the medium mixing bowl and place the bowl in the saucepan. Allow this to sit in the saucepan to warm through until the oil becomes clear and runny.
- Place the raw cashews in a blender. You can use activated cashews if you prefer, just make sure that these have been drained thoroughly and are not cold. If needed, warm these up using another double boiler.
- Add the vanilla and coconut oil to the blender and turn the blender on. Allow this to blend through thoroughly until you can not feel any pieces of nut in the mix.
Note: If you prefer to use a shop bought cashew butter this can also work, but you will need to change the amount of coconut oil in the chocolate mix.
- Using a double boiler on a low heat, soften the coconut oil if it is not in a fluid state. You will need this to be in a liquid form for this recipe to work.
- Sieve the cacao (or coco for dark chocolate) and carob powder together into a large bowl.
- Add the maple syrup to the mix.
- Add the cashew butter to the mix and stir through thoroughly.
- Place the patty pans onto flat baking trays. If you are using chocolate molds you won’t need baking trays.
- Place the mix into the patty pans evenly until the mix is completely gone.
- Lightly grind some Himalayan salt across the top of the chocolates to taste. This in not necessary if you don not like the taste of salt.
- Place in the freezer for 40 minutes, or the fridge for 60 minutes.
- When solid, take off the tray or out of the molds and store in the fridge.
Note: The coconut oil in this non dairy chocolate recipe will soften and potentially melt if exposed to ambient temperatures for extended periods of time. These are so healthy that you could have them as a cheeky sweet treat, even when drinking our weight loss juices. We promise we won’t tell anyone. If you’re going keto then you will need to swap the maple syrup for a keto friendly sweetener like Stevia (in a liquefied form).