My Vegan Sugar Free Chocolate Bars has all the good stuff and none of the bad, so you'll feel great about giving into your chocolate desires.
- 1/4 cup (2floz/57ml) coconut oil or cocoa butter, melted
- 5 tablespoons Lakanto Maple Syrup*
- 1/2 cup (2oz/57g) cocoa powder
- 2 tablespoons chooped nuts of your choice, I used almonds
- 2 tablespoons toasted coconut
- 2 tablespoons dried fruit of your choice, I like dried cranberries or apricots
- 2 tablespoons seeds of your choice, pumpkin or sunflour seeds
- a sprinkle of salt
- 1/2 teaspoons a liquid flavor or extract, vanilla, almond or mint
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In a large bowl combine the melted coconut oil and Lakanto Maple Syrup.
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Once the liquid ingredients have been combined, add in the cocoa powder and whisk until you have a smooth even paste.
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If using any of the add-ins, fold them in at this time.
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Spoon the paste onto a cookie sheet lined with a large sheet of parchment. Fold the excess parchment paper over the chocolate mixture and press it down using the palms of your hand or a rolling pin. Once the the chocolate has been rolled into one even layer peel back the parchment paper.
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Freeze for a minimum of 30 minutes before peeling away from the parchment paper or removing from the mold.
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Cover and store in the fridge for up to 2 weeks.
*If you do not want to use lakanto maple syrup you can use honey or regular maple syrup but then the chocolate bars will not be completely sugar free. For a sweeter bar add 2 tablespoons more of whatever liquid sweetener you choose.
*These chocolates can be chopped up and added to other things but they can not be re-melted and used in placed of melted chocolate in other recipes.
*Feel free to use whatever combination of add-ins you like!