These vegan coloured chocolates are a simple and delicious special sweet treat to make, especially if you have a food processor. My favourite is Thermomix, where I can grind, melt and gently heat the butters all in the same bowl.
Have fun creating a variety of shapes using different moulds and create a variety of tastes and textures with organic beetroot powder or, cacao powder, matcha, edible rose petals and or crushed nuts and dried fruit.
It’s also versatile as it can be poured, then allowed to set over desserts such as my Frozen Vegan pudding, my Orange Xmas Cake and other desserts.
Base Ingredients:
30grs of monk fruit or coconut sugar. If using organic stevia, 3 scoops using the tiny spoon from the tin.
large pinch of vanilla powder.
pinch of Himalayan salt.
100grs of organic cacao butter
100grs of organic coconut butter.
30 grs of cold pressed organic coconut oil.
Option: Add 1-2 hazelnuts into each mould, or a few edible rose petals, or pieces of small organic dried fruit
Option: To make dark chocolate, add 30grs of pure cacao powder
Method:
Grind the sugars together with the vanilla, salt and cacao (for dark chocolate) until very fine. Place in a separate bowl.
Place the butters together into the food processor and grind until it looks like crumbs. Return the powders back into the food processor along with the coconut oil and blend all together for a moment longer.
If using the Thermomix, set to 4 minutes on a gentle heat of 45C. Half way through the heating process, pause the food processor and using spatula scrape down sides, then continue until time completed. It should be totally melted and smooth in texture.
Immediately pour into the mould and place in refrigerator for at least 1/2 hour. Carefully remove the chocolate from the mould, making sure they are completely set. Store in a sealed glass container in the refrigerator or freezer making sure the glass is appropriate for freezer.
With any remaining mixture, pour onto a tray that has been lined with baking paper and swirl around until it is evenly dispersed.
Here is where you can have fun adding colours, textures and tastes by scattering ingredients such as flaked almonds, bee pollen, edible dried rose petals (I bought mine from the Essential ingredient).
Once the chocolate is set, remove and break into long shards.
It's important to keep the chocolates refrigerated or in the freezer, particularly the shards. Being so fine, and with such a small amount of oil, they will melt very quickly.