![]() ![]() *Nutrition information is a rough estimate. *Recipe adapted from my Double Chocolate Raw Macaroons. Definitely worth it if you’re a chocolate fan! I also love it in vegan cheesecake, as well as homemade beauty products. ![]() *If you’re afraid to try cocoa butter, don’t be! It’s so versatile and I use it to make chocolate all the time. 2 Tbsp almond butter (or sub peanut butter, cashew butter, tahini, or sunflower. Once set, break into bark, or cut into bars ( like this). 2/3 cup mashed ripe banana (2 small bananas as original recipe is written) 1/4 cup unsweetened applesauce (sub dairy-free yogurt for richer texture // we love Culina plain yogurt) 1 tsp pure vanilla extract. *If you don’t have mini cupcake liners, lay parchment paper down on a baking sheet and spread the chocolate into an even layer. *To keep this chocolate raw, use cacao powder and this method (water bath). Cacao wins in health benefits, but cocoa powder wins in taste for me. Ingredients 1 1/4 cups unsweetened applesauce 1 cup vegan butter (softened) 2/3 cup coconut oil, melted (or sub avocado oil) 2 tsp pure vanilla extract 2. ![]() *I tested this chocolate with both raw cacao and cocoa powder and found them both to be delicious! The raw cacao tastes a bit more bitter, while the cocoa was a little less stark and had a more familiar taste on the palette. However, cocoa butter is superior! I find that coconut oil tends to separate, get a little oily, and melts easily when touched. Before slicing leave out for 20-30 minutes to soften. You can either frost it all the way around or just on the top. Top with other half of ice cream and frost the cake with it. *You can sub up to 2 Tbsp (amount as original recipe is written // adjust if altering batch size) of the cocoa butter with coconut oil in the recipe. Top with second layer of chocolate cake and press down gently. ![]()
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