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Vegan chocolate

updated

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Ingredients for 1 servings:

  • 90 g cocoa butter
  • 95 g almond butter, white
  • 30 g cocoa powder
  • 40 g agave syrup
  • 1 pinch of vanilla
  • 1 pinch of sea salt

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Total time approx. 1 hour

Ingredients for a large table

Melt the cocoa butter over a bain-marie, remove from the heat, and whisk in the remaining ingredients. Pour the chocolate into a baking sheet lined with aluminum foil. Place in the freezer for about 10 minutes, then refrigerate for another 30 minutes. Remove the aluminum foil, separate it from the chocolate, and enjoy. Variation: Add 50g each of pistachios, banana chips, roasted hazelnuts, goji berries, or roasted almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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