Dairy free chocolate

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Serves: 6

By tabsgranddad

0

Ingredients

  • 150g icing sugar original recipe specified palm sugar boken up in a coffee grinder

  • 200g unsweetened cocoa

  • 150g Coconut oil available in larger super-markets

Method

  1. Melt cocoa oil (which melts above 24 deg C) in a steamer over boiling water and add cocoa and icing sugar. This should make a creamy mixture.
  2. Pour into shallow trays or onto a sheet of aluminium foil to make the thickness you want. This makes a slab 250x180x10mm.
  3. Put in the freezer for 15 minutes and then score it to the size of the pieces you want. It should break up easily for storage.

Handy Hint

The chocolate has a taste of coconut but it is quite acceptable for all that. My grand-daughter turned her nose up on the first taste but then kept coming back for more. Probably best kept in the fridge but it stays solid very well for hours at room temperature (about 19 degrees C)

Additional Information

  • pudding

  • Make Ahead

  • Kids party

  • Kids can help

  • cake

  • Biscuit and sweets

  • chocolate

  • Cake/Dessert

  • Vegetarian

  • Nut Free

  • Gluten Free

  • Egg Free

  • Dairy Free

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