It’s more of a truffle-like taste and texture and each batch makes about 15-20 pieces depending on how small you cut it up! It tastes very dark chocolatey and is quite rich, so I recommend cutting the batch up as small as you can. Store them in the freezer to avoid them melting and going soft – this happened to me during the week when I tried to take some into college in a lunch box. But if you get a craving, they’re ideal for popping out of the freezer and satisfying a sweet tooth! Naturally I’ve been nibbling away at them all week.
I’ve taken the initial recipe from Katys Kitchen, a really lovely vegan recipe blog, but I’ve just made a few changes!
- 1 and a half cup full-fat coconut milk
- 2.5 Tablespoons coconut oil
- I large packet of semi sweet choc chips (dairy free!)
- 1 teaspoon vanilla extract
- Line a small baking dish with parchment paper.
- Add the coconut milk to a medium sized saucepan and bring to a simmer, stirring often to avoid scorching. Simmer for 2-3 minutes.
- Add the coconut oil to the saucepan and stir until it melts. Add the chocolate chips and stir until they begin melting. Use a whisk to combine the milk and the chips, and continue whisking until the mixture is thick and well-combined.
- Remove from heat and stir in the vanilla. Pour into the baking pan and leave in the freezer for a few hours or until firm.
Don’t even attempt to cut the batch up until it’s hard! Trust me on this one, I was too keen to taste it all and as you can see from the photo, my batch weren’t as clean cut as it could’ve been…