A dairy-free, gluten-free, almost vegan (replace the honey for agave syrup) recipe for homemade chocolate that’s easy to make, moreish and delicious.
There are some things that are worth waiting for and there are those that just aren’t. Chocolate is one of them. It’ll take you less time to make this recipe than it would to pop to the shops and buy it for yourself.
Plus, unlike the chocolate you get in the shops, you know exactly what’s in it and can adapt the recipe as desired.
- 1 cup Coconoil Oil (melted)
- 1/4 cup raw cacao powder
- 1/4 cup nut butter (I used smooth cashew nut butter)
- 1/4 cup agave syrup or honey (I used Bee Mercy Citrus Blossom)
- 1 teaspoon vanilla extract
- A couple of teaspoons of chia seeds*
- A couple of teaspoons of flaxseed*
- A couple of teaspoons of desiccated coconut*
- A couple of teaspoons of cacao nibs
- A couple of teaspoons of salad sprinkle seeds*
- Pea protein powder*
- A handful of crushed nuts
- Half a teaspoon of flavoured coffee such as Douwe Egberts Hazelnut Flavour Collective*
- Mix all your ingredients together well in a bowl. It can help to place it in a microwave for 10-20 seconds to help the nut butter liquify.
- Pour your mixture into a shallow tray and freeze for at least an hour.
- When ready, cut rough chunks of chocolate out and eat immediately with a delicious cup of green tea.
Remember to keep these in the freezer as they melt at a ridiculous rate once out in the open.
Whilst these aren’t full of processed sugars and milk this dairy-free hazelnut chocolate recipe should be used and eaten with caution! It is choc full of coconut oil which is also a fat, albeit considered by many to be a better fat than most.
*I added these to my latest batch