Melt In Your Mouth
Vegan Chocolate Truffle Slabs
Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.
4oz Coconut Oil
3oz Agave Syrup or Maple Syrup
4oz Carob Powder
1oz Cocoa Nibs
1oz Ground Almonds
A little bit of hot water
Next melt coconut oil over hot water and add this to your nibs.
Add the rest of your ingredients and blend.
If the mixture becomes to thick add tiny amounts of hot water and blend that in until it smoothly blends without getting too thick.
Its best to blend on a lower speed and only turn it up to a 3 or 4.
I find it easier if you put the mixture into silicon moulds instead of hard plastic moulds as they are easier to push out because they are flexible.
This mould is an ice cube maker which are usually cheaper than buying silicon moulds for baking.
I didn't have any grid bar makers so i used my crumpet rings instead to make circular thick bars.
Stick your chocolate in the fridge or the freezer if you wish.
Ready to eat!
Below are my dolphin chocolates, I tried some with chopped dates which are lovely, you could also try adding different spices to the chocolate mix, or dried fruit.
Store in the Fridge.
x x x