My kids love chocolates, so I decided to make some at home with them. This is not only a very nice and enjoyable task J, but also a very special time during which my lovely small devils change into angels J. We make our vegan chocolates from dry fruit, raisins, dates, figs, agave syrup, honey, almond milk, coconut milk and of course cacao.
I have two favourite types of chocolates. The first option is great for kids; the second should be an adults delight.
Ingredients option 1-kids:
- 5 cup of blanched almonds
- 5 cup of cashew nuts
- 3-5 tbsps of agave syrup
- 6-7 big dry dates without pips
- 2-3 tbsps of coconut oil
- 2 tbsps of cacao
- 1 tbsps of chestnut flakes
Soak almonds and nuts in water for 2-3 days. Change the water 2-3 times a day. Wash nuts, almonds and dry them. Mix and blend all ingredients, except chestnut flakes, in a blender. Once blended add flakes and stir gently the mixture.
Place the mixture in the fridge for a few hours. Then shape small balls that you can cover by chocolate or coconut chips by rolling them gently on any of those toppings.
Vegan chocolates need to be stored in a fridge.
Ingredients option 2 – adults delight:
- 1 cup of hazelnuts
- 5 cup of dry dates without pips
- 5 cup of dry figs
- 1 cup of coffee
- 3 tbsps of agave syrop
- 3 tbsps of coconut oil
- 2 tbsps of homemade liquer or rum
Cook the dates and figs in a freshly brewed coffee on low fire for approximately 20 minutes.
Then mix all ingredients, except for the coffee liquid, in a blender. If the mixture is too thick, add some of coffee liquid left.
Leave the mixture in a fridge for a few hours. Shape the balls and roll them in coconut flakes for look and taste.
