Vegan Chocolate Truffle Slabs

Melt In Your Mouth

Vegan Chocolate Truffle Slabs

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

Ingredients:
4oz Coconut Oil
3oz Agave Syrup or Maple Syrup
4oz Carob Powder
1oz Cocoa Nibs
1oz Ground Almonds
A little bit of hot water

First put your cocoa nibs into the blender/vitamix on pulse, or blend until the nibs have broken up a little but not to a powder.

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.

When your mixture looks like this, you are ready to pop it in your moulds.










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.

When you take your chocolate out of the fridge run a knife around your rounds and press the middle and it should easily pop out.

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.

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