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3-Ingredient Vegan Dark Chocolate (Low-Carb, Dairy-Free)

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All you chocolate-lovers out there, if you haven’t tried making your own chocolate, you’re missing out BIG time!!! It might sound complicated, but it’s the easiest thing ever, I promise! You only need raw cacao powder, cacao butter (or coconut oil), and a high-quality natural sweetener such as pure maple syrup. Three basic ingredients and you’ve got yourself some delicious vegan dark chocolate that only needs minutes to firm up in the freezer or fridge.

Further Food Commentary:

These 3-ingredient vegan chocolates are deliciously rich and satisfying thanks to the cacao powder. Cacao is known for supplying B Vitamins, magnesium and iron, and for being rich in antioxidants! Each chocolate contains 77 calories and only 2g of sugar from the natural sweetener, maple syrup, used. Enjoy!

By Liz Lederman

3-Ingredient Vegan Dark Chocolate (Low-Carb, Dairy-Free)

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Servings: 20 pieces

Ingredients

1/2 cup raw cacao powder
1/2 cup cacao butter, chopped (or coconut oil)
3 tablespoons pure maple syrup
Pinch of unrefined sea salt (optional)

Instructions

  1. Fill a small pot about 1/4 full with water and bring to a boil. Reduce the heat to a simmer and fit a heat-resistant bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water). The intention is to heat the bowl with steam and not the water.
  2. Chop cacao butter into small chunks and place in the bowl. Once the cacao butter is melted, remove the bowl with oven mitts and let it cool for a few minutes
  3. Add cacao powder and mix well with a spoon or whisk until no lumps remain. Add the maple syrup and salt and stir to combine
  4. Pour melted chocolate into a silicone mold or at the bottom of a small square/rectangular dish lined with parchment paper. Freeze for about 10 minutes or refrigerate for 30 minutes or so until the chocolate firms up
  5. Remove from the mold and enjoy! Store leftovers in an airtight container at room temperature for 2-3 weeks
Fill a small pot about 1/4 full with water and bring to a boil. Reduce the heat to a simmer and fit a heat-resistant bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water). The intention is to heat the bowl with steam and not the water. Chop cacao butter into small chunks and place in the bowl. Once the cacao butter is melted, remove the bowl with oven mitts and let it cool for a few minutes Add cacao powder and mix well with a spoon or whisk until no lumps remain. Add the maple syrup and salt and stir to combine Pour melted chocolate into a silicone mold or at the bottom of a small square/rectangular dish lined with parchment paper. Freeze for about 10 minutes or refrigerate for 30 minutes or so until the chocolate firms up Remove from the mold and enjoy! Store leftovers in an airtight container at room temperature for 2-3 weeks

Nutrition Information

Per Serving: Calories: 77; Total Fat: 11 g; Saturated Fat: 5 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 0 mg; Potassium: 7 mg; Carbohydrate: 2 g; Fiber: 0 g; Sugar: 2 g; Protein: 0 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 0%; Calcium: 0%

 

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