Sugar Free, Dairy Free, Vegan Milk Chocolate

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Sugar Free, Dairy Free, Vegan Milk Chocolate Recipe

Indulge yourself with a healthy milk chocolate! This recipe is sugar free, dairy free and vegan. Did I hear you say: “vegan?” Strange as it sounds, this milk chocolate recipe is 100% cruelty-free.

Good to know: Cocoa Butter is vegan! The word “butter” confuses many, but cocoa butter doesn’t actually have any butter or dairy in it. How do we know? Because @istivegan says so!

Sugar Free, Dairy Free, Vegan Milk Chocolate
Yields 40
A delectable milk chocolate everyone will sure love!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
23 calories
3 g
0 g
2 g
1 g
1 g
6 g
5 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
6g
Yields
40
Amount Per Serving
Calories 23
Calories from Fat 17
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 2g
6%
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4oz Unsweetened Chocolate, broken into chunks
  2. 128g (1/2 cup) cocoa butter
  3. 1/2 cup Powdered Erythritol, sifted
  4. 1/16 tsp Pink Himalayan Salt
  5. 1 tsp Vanilla Paste
  6. 1 tsp Butter Flavor
  7. 1/2 tsp Stevia Extract
Directions
  1. Add the unsweetened chocolate and cocoa butter in a double boiler. Place over medium-low heat, stir occasionally until completely melted.
  2. While the chocolate and cocoal butter is melting, sift the erythritol and salt into a small bowl. Then, set aside.
  3. When the chocolate and cocoa butter is completely melted and smooth, stir in the vanilla paste, butter flavor and stevia extract.
  4. Toss in the sifted erythritol and stir together. Keep the mixture over the heat for 2 more minutes while stirring and folding. Make sure all the erythritol is dissolved and incorporated thoroughly.
  5. Remove from the heat and scoop the mixture into the chocolate molds of your choosing (I used Freshware's candy mold).
  6. Chill in the refrigerator until hardened (2 hours or so), then remove from the molds. To store, keep tightly wrapped in the refrigerator.
beta
calories
23
fat
2g
protein
1g
carbs
3g
more
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The chocolate will seize as you toss the sifted erythritol into the mix. Just add a bit of water if it gets a little chunky.

chocolate cocoa butter mix

Yields will depend on the size of your molder. If you use Kisses molder, you can make about 65 Kisses.

perfect vegan milk chocolate

Let us know what you think of this recipe, leave a comment below!

About the author / 

Jean Fermano

Jean is an avid foodie, food blogger, author, and health enthusiast. She is not shy about trying different types of food and sharing her discoveries. Jean has been featured in a popular TV Show in the Philippines, Unang Hirit, a morning news and talk show aired every weekday morning by GMA Network. Follow Jean's food adventures, all for good food and healthy living, here on Sleekly.

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