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Home made Vegan Oat Milk Chocolate Bars

1 min read

These easy, vegan chocolate bars from the Orchids + Candy Tea cookbook have a pleasant snap on the surface and a melt-in-your-mouth texture on the within—and are simply adaptable by including nut butters, crunchy toppings, and candy swirl-ins. 

What you want:

For the chocolate bar:
1¼ cups chopped cacao butter
2 tablespoons vegan butter, melted
1 cup cocoa powder 
¼ cup agave nectar
1 teaspoon vanilla extract
¼ cup oat milk
½ teaspoon flaky salt

For the toppings:
Cacao nibs
Chopped nuts (similar to pecans, walnuts, almonds, or pistachios)
Vegan caramel sauce

What you do:

  1. For the chocolate bar, in a saucepan over medium-high warmth, add cacao butter and let soften totally, stirring sometimes. Whisk in melted butter and cocoa powder till mixed and clean. Take away from warmth and let cool fully.
  2. As soon as cooled, in a bowl, add melted chocolate combination together with agave, vanilla, oat milk, and salt, stirring till clean.
  3. Utilizing chocolate bar molds, pour chocolate combination into every cavity, till ¾ full. Sprinkle desired toppings over every bar. Rigorously switch to freezer, ensuring they sit flat, for about 1 hour or till fully set. Take away from freezer, and gently come out of molds.
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