Lindt inspired Homemade Vegan Milk Chocolates

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Whoa, I’ve not bitten into such a DELICIOUS piece of chocolate since my Lindt days when I used eat a box of those in a day (erm, bad idea, haha).

Seriously, this is like, CHOCOLATEY, soft, chewy, OMFG! I can’t even describe it in words.

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And yes, I know I didn’t even bother to cut it in proper squares but who cares, OMG I was like so impatient I just ripped it apart and stuffed a couple in my mouth because I was like, DUDEZ it’s CHOCOLATE! LOL *goes hyper*
But seriously, I will actually make a harder chocolate that looks nice in the future, but this tastes amazing!

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Please remember to blend your hazelnuts very well before adding the almond milk. Adding it early may change/alter the taste in a bad way.

Also, you don’t have to add the wheatgrass powder, and you can’t really taste it here, but it is super healthy!

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Lindt inspired Homemade Vegan Milk Chocolates

1 cup roasted hazelnuts (I used Trader Joe’s roasted unsalted)
2 tablespoons cacao powder
2 tablespoons goji berries
1 tablespoon virgin coconut oil
1 teaspoon wheatgrass powder
6 pitted dates
2 tablespoons unsweetened almond milk
1/4 cup melted cacao butter (approx 1.8oz block)
1 teaspoon pure vanilla extract
1 tablespoon & 1 teaspoon coconut sugar

Add the roasted hazelnuts, cacao powder, goji berries, coconut oil, wheatgrass powder and dates in the blender.

Blend on full speed until it becomes a thick paste. Add the 2 tablespoons almond milk and blend again until it’s oily, and relatively smooth without any chunks. Spoon the mixture out into a bowl.

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Put the cacao butter (I used the Artisana raw cacao butter, that was 1.8oz) in a microwave safe bowl and heat up for about 3-4 minutes until it melts. Alternatively, you can put it in a saucepan and do it over the stove. Once all the cacao butter has melted, be sure to measure out 1/4 cup.

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Add in the vanilla extract and coconut sugar, and stir. Though it won’t completely blend, it’s alright. Pour the cacao butter mixture into the hazelnut mixture and give it a few brief stirs. Be sure the coconut sugar is blending into the other stuff.

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Spray a little non-stick cooking oil on an oven tray (or any other rectangular tray) and pour the mixture in. Make it a thin layer and press it down with your hands to flatten it.

Put it in the freezer for about 30 minutes or fridge until the cacao butter sets. Store the chocolates in the fridge when not eating.

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Lindt inspired Homemade Vegan Milk Chocolates
Serves: 8
 

Ingredients
  • 1 cup roasted hazelnuts (I used Trader Joe’s roasted unsalted)
  • 2 tablespoons cacao powder
  • 2 tablespoons goji berries
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon wheatgrass powder
  • 6 pitted dates
  • 2 tablespoons unsweetened almond milk
  • ¼ cup melted cacao butter (approx 1.8oz block)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon & 1 teaspoon coconut sugar

Instructions
  1. Add the roasted hazelnuts, cacao powder, goji berries, coconut oil, wheatgrass powder and dates in the blender.
  2. Blend on full speed until it becomes a thick paste. Add the 2 tablespoons almond milk and blend again until it’s oily, and relatively smooth without any chunks. Spoon the mixture out into a bowl.
  3. Put the cacao butter (I used the Artisana raw cacao butter, that was 1.8oz) in a microwave safe bowl and heat up for about 3-4 minutes until it melts. Alternatively, you can put it in a saucepan and do it over the stove. Once all the cacao butter has melted, be sure to measure out ¼ cup.
  4. Add in the vanilla extract and coconut sugar, and stir. Though it won’t completely blend, it’s alright. Pour the cacao butter mixture into the hazelnut mixture and give it a few brief stirs. Be sure the coconut sugar is blending into the other stuff.
  5. Spray a little non-stick cooking oil on an oven tray (or any other rectangular tray) and pour the mixture in. Make it a thin layer and press it down with your hands to flatten it.
  6. Put it in the freezer for about 30 minutes or fridge until the cacao butter sets. Store the chocolates in the fridge when not eating.


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