Description
Delight in this rich and creamy Dairy Free Chocolate recipe that offers a vegan-friendly twist on classic milk chocolate. Made with cacao liquor, cacao butter, and dairy-free coconut milk powder, this recipe creates smooth, luscious bars that satisfy chocolate cravings without any dairy. Ideal for those seeking a plant-based, allergen-conscious sweet treat, it produces approximately five large chocolate bars perfect for sharing or gifting.
Ingredients
Scale
Chocolate Base
- 6.3 oz cacao liquor (cacao paste) or 1 ½ cups cacao nibs (see method 2)
- 8 oz cacao butter
Milk Substitute & Sweetener
- 1 cup dairy-free coconut milk powder (available at most Asian specialty shops)
- 1 cup powdered sugar (confectioner’s/icing sugar) or alternatively finely ground coconut sugar (see recipe notes)
Flavor Enhancers
- 1 vanilla pod
- ½ teaspoon Himalayan pink salt
Instructions
- Prepare the Cacao Liquor: If using cacao nibs, first grind them finely in a food processor or spice grinder until you obtain a smooth, paste-like consistency called cacao liquor. This step is essential to transform nibs into a usable base for the chocolate.
- Melt the Cacao Butter and Incorporate Ingredients: Gently melt the cacao butter over a double boiler or low heat to avoid burning. Remove from heat, then add the cacao liquor (or prepared nib paste), dairy-free coconut milk powder, powdered sugar, scraped vanilla seeds from the pod, and Himalayan pink salt. Stir thoroughly to combine into a smooth, glossy chocolate mixture.
- Temper the Chocolate: Optionally, temper the chocolate by cooling and reheating gently to stabilize its crystalline structure, which will provide a shiny finish and snap. This step can be done by spreading the mixture thinly and cooling until partially set, then gently warming again.
- Pour into Molds and Chill: Pour the chocolate mixture into silicone or plastic chocolate bar molds. Tap the molds gently to remove air bubbles and level the surface.
- Set the Chocolate: Refrigerate the molds for at least 2 hours or until the chocolate is fully set and firm to the touch.
- Unmold and Store: Carefully remove the chocolate bars from the molds and store them in a cool, dry place or refrigerate as desired. Enjoy as a delicious dairy-free treat or share with friends and family.
Notes
- Using finely ground coconut sugar instead of powdered sugar will give a deeper caramel-like flavor but may slightly alter texture.
- If you do not have a grinder for cacao nibs, purchasing pre-made cacao liquor is recommended for ease.
- Tempering chocolate is optional but improves texture and shelf-life.
- Store the finished chocolate bars in an airtight container to prevent moisture absorption.
- The vanilla pod can be replaced with 1 teaspoon of pure vanilla extract if unavailable.
