Introduction:
Save the earth – it’s the only planet with chocolate! All jokes aside …. Chocolate is one of the great joys in life and scientifically proven to be beneficial in lifting your spirits. These delicious little morsels take less than 30 minutes to make. Hide them in the fridge – at the back, away from the prying eyes of your loved ones- otherwise they will be gone before you know it!


Serves 15 mini cup-cake sized chocolates

Prep Time 30 mins

Difficulty easy


Indredients:
  • • 200 g finely chopped cocoa butter
  • • 3 tbs maple syrup
  • • 50 g unsweetened cocoa powder or cacao powder
  • • 1 tsp vanilla extract
  • • Pinch sea salt
  • • TOPPING OPTIONS:
  • • Cacao nibs, chopped walnuts, sea salt flakes, chopped almonds, chopped dried apricots

Arrange 15 mini cupcake liners on a small baking sheet.

Half fill a medium size saucepan with hot water and bring to the boil over medium high heat. Turn the heat to low and set a glass of metal basin on top. Make sure the water doesn’t touch the bottom of the basin.

Place the finely chopped cocoa butter in the bowl and melt, stirring occasionally for about 3 minutes. Important: do not let any water or steam get into the cocoa butter or the butter will seize.

Once melted, stir in the maple syrup and whisk until thoroughly combined. Remove from heat.

Add cacao or cocoa powder, vanilla), and sea salt and whisk to combine until there are no clumps.

Carefully pour chocolate into the mini cupcake liners and refrigerate for about 5 minutes.

When the chocolates are half way set, add toppings of your choice. Choose from the options suggested or invent your own!

Return the chocolates to the fridge until completely set – about 10 minutes.

Enjoy straight from the fridge, or at room temperature. Store chocolates in a well-sealed container in the refrigerator for 1 week, or in the freezer for up to 1 month.

Recipe by Janet Mitchell – Food Director, The Vegan Company

Photography by Benito Martin

 

 

 

 

 

 

 

About the Author

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Fascinated by food from a very young age, Janet has spent most of her life thinking about food, dreaming about food, being curious about food and definitely eating more than her fair share of luscious food.

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