Vegan Chocolate Bars and Hearts

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If you’re ever gonna eat chocolate, this is it! I finally made what I consider, the best chocolate I’ve made so far. So yes, the last few times I tried, mishaps happened, they tasted great but it kind of looked odd, so I had to do it perfect!

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You can probably see, there aren’t a lot of different powders, as I really wanted to aim for just a chocolate vanilla hazelnut kind of taste, and it really worked well. However, you can add all types of good stuff if you want!

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Anyway, making this chocolate actually wasn’t what I had planned today, I was gonna make something else but it turned out a bit odd, so I thought I would try this. Sometimes I wonder if what I was going to make turned out great, what would have been of this? Probably nothing.

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OMG I love how melty these chocolates are, though you probably shouldn’t leave them in room temperature as they do soften a little. I think adding the hazelnuts really helped the chocolate taste fudgey, as I often find the chocolates in store are like that.

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With the cacao butter, I roughly measured about a cup solid, so you don’t need to be absolutely accurate, as long as you think it’s about a cup. If you are using the mold, be sure you put it on a small cutting board so you can move it around without the liquid going everywhere.

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If you want to substitute ingredients, you can try other nuts as well, such as pecans. Cacao powder can be replaced with cocoa powder if you wish, and maple syrup can be replaced with other liquid sweeteners like agave or coconut nectar, though taste to figure out how much.

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(Sorry about the photo dumping, too many good ones and can’t pick which to delete!)

One final thing, don’t eat too much of this at once, it should still be treated like regular chocolate, so like, have one bar a day or something, not the entire thing in one go, as that would not be too healthy. Have fun with the chocolates!

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Vegan Chocolate Bars and Hearts

1 cup roasted hazelnuts
1 tablespoon unsweetened almond milk (if needed)
1 cup cacao butter
3 tablespoons cacao powder
2 tablespoons virgin coconut oil
2 tablespoons pure maple syrup
1 teaspoon ground vanilla powder
1 teaspoon pure vanilla extract

Put the roasted hazelnuts (I used Trader Joe’s) in a food processor or blender. Grind until it becomes a sticky paste, kind of like a nut butter. If the blender isn’t working all that well, use a spoon to stir it around, and add a tablespoon of almond milk if needed so the mixture can become wetter.

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Put the ground hazelnut paste, cacao butter, cacao powder, coconut oil, maple syrup, vanilla powder and pure vanilla extract in a small saucepan.

Turn the heat on medium high (5) and simmer for about 5-6 minutes until everything melts and becomes a thick brown syrup paste. Use a spoon to stir it around lots while it’s cooking.

Allow the mixture to cool for a minute or so, then carefully pour the mixture into heart shaped molds and/or 8×4 inch bread pan aligned with parchment paper. For the molds, I used a spoon for this as it’s more accurate, but also stirring the mixture with the spoon as after a while, the cacao butter tends to separate from everything else.

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Allow the mixture to cool down at room temperature before putting it in the freezer to set as the liquid may drizzle out if you are not careful.

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Freeze for 30 minutes to an hour until it reaches the hardness you desire, then either cut it into bars or pop it out of the molds. When not eating, keep them in the fridge.

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Note: For this recipe, I used one heart mold, and one 8×4 inch bread pan aligned with parchment paper. It yields the same thing, except different shapes, so if you are looking to impress your loved one on Valentine’s day, you may want to use only the heart mold.

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Vegan Chocolate Bars and Hearts
 

Ingredients
  • 1 cup roasted hazelnuts
  • 1 tablespoon unsweetened almond milk (if needed)
  • 1 cup cacao butter
  • 3 tablespoons cacao powder
  • 2 tablespoons virgin coconut oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground vanilla powder
  • 1 teaspoon pure vanilla extract

Instructions
  1. Put the roasted hazelnuts (I used Trader Joe’s) in a food processor or blender. Grind until it becomes a sticky paste, kind of like a nut butter. If the blender isn’t working all that well, use a spoon to stir it around, and add a tablespoon of almond milk if needed so the mixture can become wetter.
  2. Put the ground hazelnut paste, cacao butter, cacao powder, coconut oil, maple syrup, vanilla powder and pure vanilla extract in a small saucepan.
  3. Turn the heat on medium high (5) and simmer for about 5-6 minutes until everything melts and becomes a thick brown syrup paste. Use a spoon to stir it around lots while it’s cooking.
  4. Allow the mixture to cool for a minute or so, then carefully pour the mixture into heart shaped molds and/or 8×4 inch bread pan aligned with parchment paper. For the molds, I used a spoon for this as it’s more accurate, but also stirring the mixture with the spoon as after a while, the cacao butter tends to separate from everything else.
  5. Allow the mixture to cool down at room temperature before putting it in the freezer to set as the liquid may drizzle out if you are not careful.
  6. Freeze for 30 minutes to an hour until it reaches the hardness you desire, then either cut it into bars or pop it out of the molds. When not eating, keep them in the fridge.


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2 comments

  1. Ruth

    I just LOVE your photos!! Wow girl!
    I would love to add some of your pictures on Pinterest, but somehow it doesn’t work pinning from your page. =( I tried clicking directly on the “P” on the picture, the pinterest button on the bottom of the post and also the pin it button in my own browser. Too bad I can’t share those wonderful pictures of yours. =(
    I will definitely revisit your web site now that I found it. Have a nice weekend!

    • Susanna

      AWW THANKS that is so nice of you!! That’s sooo nice of you to want to share them! For some reaosn the p button sometimes works and sometimes doesn’t. But how very sweet of you!!!

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