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:
Chopped nuts (similar to pecans, walnuts, almonds, or pistachios)
Vegan caramel sauce
What you do:
- 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.
- As soon as cooled, in a bowl, add melted chocolate combination together with agave, vanilla, oat milk, and salt, stirring till clean.
- 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.