Homemade Vegan Chocolate

Made some Vegan Chocolate for the Holidays, they are quiet easy to make and taste really yummy! I made Pistachio, Zesty Orange, Drunk Raisin and White Cranberry.

The recipe is from Attila Hildmann:



90 gr. Cacao butter

95 gr Almond butter

30 gr Cacao Powder

40 gr Agave syrup

½ Vanilla bean

pinch of Sea salt

White Chocolate:

100 gr Cacao butter

100 gr Almond Butter

50 gr Agave syrup

1 Vanilla bean

50 gr Cranberries

Directions: Melt the Cocoa butter in a bowl over water (bain-marie). Remove from heat and stir in the other ingredients with a whisk. Pour into a coated rectangular cake pan or similar, set for about 10 minutes in the freezer, followed by 30 minutes in the refrigerator. Ready to eat!

For the Pistachio:

50 gr ground Pistachio

2 tbsp. Sugar

1 tbsp. Cacao butter

In nonstick skillet, melt butter over medium-high. Add nuts and sugar, stir until sugar browns, 5 minutes. Transfer to plate to cool.

For the Oranges:

Peel the oranges with a potato peeler down to the pith. Cut the orange peel into fine strips and boil in water several times to remove the bitterness. Drain and set aside until required. Melt 1 tbsp. Cacao butter over med. heat add the Orange peel and sautee them lightly, add sugar and ½ oz of Cointreau, let it simmer. Transfer to plate to cool.


Drunk Raisins:

50 gr Raisins

1 oz. Cognac

1 tbsp. Sugar

Mix in a glass and let it sit over night in the refrigerator.