My son and I have been trying to make homemade chocolate bars for a long time. We have not had any luck. Until now. I learned a formula in my Essential Vegan Desserts course and now we are love with these two-bite little treats. They don’t have the mouthfeel of a tempered chocolate bar but they do have everything you could possible want/need in a bite of chocolate.
I made these for my mini dessert party for my Essential Vegan Desserts and so for this batch, I used a silicone chocolate mold. But use any fun shaped mold you like!
A few notes. These are super easy to make and can be made by simply whisking the ingredients together. If you wish, you can use a blender but I don’t think it is necessary. Also, raw cacao comes in blocks and discs. I think the discs are easier to measure – they pour right into a measuring cup – since I measure them before melting. So, I use Sunfood discs. If you can’t find them, cut a chunk of a cacao block and melt it and try to get as close to 1/2 cup as you can.
Unlike melting chocolate chips or already made chocolate bars, you don’t need a double boiler here. Just drop the cacao butter into a small sauce pan over a low flame. It will melt slowly – you don’t even have to whisk it.
I add superfood powders to my chocolate because I love the flavors they impart. Try lucuma or mesquite!
Makes 9 chocolate bars
1/2 cup raw cacao butter
1/2 cup raw cacao powder
2 tablespoons coconut palm syrup
1/2 teaspoon ground vanilla
2 teaspoons superfood powder like lucuma or mesquite, optional
Melt the cacaco butter. Let cool for a few minutes.
Set your molds on a small baking tray and be sure it can sit flat in your freezer.
Whisk the ingredients together and pour into molds. Place the chocolate into the freezer to set.
Once set, pop the chocolate out of the molds and place them into an airtight container. Store in the refrigerator and eat at will. Enjoy!