Feb 5, 2018

Easy Vegan Bitter Chocolate


65 gr. cacao butter,
45 gr. cacao powder,
1 tsp vanilla extract,
3 tbsp agave syrup,
A pinch of salt,
A handful of almonds, pecan nuts, dried mulberries and raw cacao nibs,


1. Melt cacao butter at around 40 degrees.

2. Add agave syrup, vanilla axtract, cacao powder, salt.

3. Whisk until completely smooth.

4. Pour mixture into the molds or a pan placed the parchment paper.

4. Spread almond, mulberries and cacao nibs or your favorite toppings.

5. Put into the freezer for 10-15 minutes.

6. Store in the fridge.


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