Homemade Chocolate

Traditional chocolate is super easy to make - it only has three ingredients; cocoa butter, cocoa powder & sugar. Everything else is extra. Original base recipe from Sweet Simple Vegan.

I wanted to use my Easter egg molds that I never use and since we are stuck at home for Easter (the old COVID-19 pandemic) and I knew I had the ingredients I thought lets give this another go. I had tried making my own chocolate before but didn't like the way it turned out. This recipe was enough for all my egg molds plus a bit extra to join them together. What extras you add if really only as limitless as your imagination. I used rose water infused rose petals, rum infused raisins, salty crushed peanuts and sprinkles but I love the idea of mint essential oil or chili powder for variety also!

Homemade Chocolate 

Ingredients

1 2/3 cup raw cacao butter
9 Tbls maple syrup (or liquid sweetener of choice)
1 1/2 tsp vanilla extract
1/2 teaspoon Pink Himalayan salt
1 2/3 cup cacao powder


Method

In a double broiler* melt your cocoa butter.

While that's melting prep your molds, whatever you're using make sure it's on a flat tray that can be easily transferred to the fridge.
Add into the mold any extras you want to change your chocolate flavor (I used rose water infused rose petals, rum infused raisins, salty crushed peanuts and sprinkles).

Once melted take off melted cocoa butter from stove and place on a heat proof surface or pot holder.
Add in the maple syrup, vanilla extract and salt and whisk together.
Lastly whisk in your cocoa powder making sure you sift it into the bowl. This will make a huge difference to smooth vs lumpy chocolate.
Pour chocolate into desired molds and  place in refrigerator for at least 20 minutes.
If using egg molds like I was that need to be melded together you can do this two ways.
1. Just fill one tray first (make sure the other tray mirrors your extras) and once hardened fill the second tray and place the first harden tray upside down on top to they fuse together when cooling.
2. Fill all trays, wait till hardened then use a small amount of chocolate mix to fuse together and harden again in fridge.


Note
*A double boiler is very easy to make if you haven’t got a specific one, just heat sauce pan of half filled with water until boiling then bring it down to medium heat and place on top of stainless steel bowl or sauce pan that fits perfectly on top inserting a little bit without touching the water. This will help you melt butter or chocolate etc without burning it.

Vegan M&Ms and Creme Eggs!

I found these vegan M&Ms called No Nos by No Whey (plain and peanut butter) and mini vegan creme eggs from Premium Chocolatiers. I was hoping they would last till Easter but they barely lasted a week!

Happy Easter!

Happy Easter everyone! I really enjoy seeing the kids excited faces as they run around the yard looking for eggs so I'm so grateful there is such a great only as the Natural Candy Store. Everything you see below I got there...Eco plastic eggs made in the USA, vegan Easter lollipops, vegan chocolate bunnies, vegan chocolate eggs in dark and milk...the list is endless! I love how they have a vegan section and have symbols on everything so you know if it's GF and made in the USA. If you're in Australia get your vegan Easter treats from the Cruelty Free Shop!

Some adult treats - Irish Cream Filled Choc Eggs!

And what would Easter be without Hot Cross Buns? I can't even imagine!!

Irish Cream Filled Easter Eggs

This recipe comes courtesy of my BFF Anna who spent a good part of a day coming up with this bad boy.
Thank you Anna! Your hard work will not be forgotten!

Irish Cream Filled Easter Eggs

Ingredients

350g vegan dark chocolate
1 can coconut cream
5 tsp icing/powdered sugar
2 tsp coconut essence
1 tsp instant coffee powder
1.5 Tbls cocoa powder
1 Tbls arrowroot powder
2 Tbls scotch whisky
Egg molds

Method

Melt the chocolate using a double broiler (or a microwave if you prefer, make sure you don't burn it!).
Add a small amount of chocolate to the centre of each mold, be careful to keep the chocolate off the edges of the mold.
Using a brush or a spoon gently spread the chocolate up around the inside of the molds, add more chocolate if it looks too thin.
Put molds in the freezer to set.

In a medium saucepan mix together coconut cream, coffee powder and coconut essence.
In a small bowl mix together the cocoa powder and sugar breaking up all the lumps until smooth - you can use a sieve if you like, then add to the saucepan and mix through.
Put the saucepan on the lowest heat and stir constantly to mix.
Once ingredients are dissolved and mixed through add the arrowroot powder mixed with a little water.
Continue cooking at a low heat until mixture starts to boil and thicken.
Take saucepan off the heat and cool in a sink of cold water.
Once mixture is at room temperature stir in the whisky well and refrigerate.
Once mixture has cooled add a small spoon of mixture into each of the egg mold, fill it all the way to the edges then replace back into the freezer.
Once frozen use some extra melted chocolate to paint over the filling, then place back in freezer.
Place them back in the freezer until you want to eat them!
Keep refrigerated.

A Vegan Easter

Whether you are in the land of OZ of the land of freedom, I have you covered for a yummy vegan Easter...YAY!
You can see them all in detail on Pinterest!

Delicious vegan treats from the Natural Candy Store (USA) + vegan Hot Cross Buns...mmmmm

Loved the eco-friendly plastic eggs that were actually made in the USA!

Yummy vegan treats from The Cruelty Free Shop (Australia)

Moo Free is an English brand so you should be able to get it there - so good!

The marzipan egg is from Aldi.

Hot Cross Buns

Everyone likes Hot Cross Buns at Easter (or anytime really). Sweet, cinnamon buns with currents or mixed peel served warm with melted butter. YUM!
I can't remember where I got this recipe but it was a generic site. The pictures through as from the regular flour batch and the gluten free ones are last (cause they aren't as pretty) :)

Hot Cross Buns

Ingredients (buns)

340g flour
1 tsp All Spice
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 packet of yeast (or as per insutructions per gram of flour)
28g Caster sugar
85g Currents
28g mixed zest (optional)
Zest from once lemon
85g vegan margarine
175ml non-dairy milk


Ingredients (crosses)

57g Flour
28g vegan margarine
Water


Ingredients (glaze)

28g Sugar
30mls boiling water


Method

In a large bowl mix the flour, spices, yeast, sugar currants, mixed peel and lemon zest.

Make a well in the centre and add melted margarin and warmed milk.
Mix until a soft dough is formed. (I do it by hand but you can use electric beaters if you prefer)
Turn dough out onto a floured surface and kneed for 10 minutes.
Pleace dough in an greased bowl, cover in cling film or foil and place in warm place (around 30 degreec C) for 1-2 hours, until doubled in size.
To make crosses, rub margarine into the flour and add enough water to bind.
Roll out the mixture and cut into thin strips.
When dough has risen, divide into 12 pieces.
Roll each piece into a ball and place onto a greased baking tray. Add the crosses.

Cover with a tea towel and leave to rise for 30mins. Don't worry if they are close together because they can be pulled apart once baked.
Once risen., preheat the oven to 180C.
Make the glaze by adding boiling water to sugar and whisking together.
Then use a pastry brush to coat each bun with the glaze.
Bake for 30mins or until golden. You can check if they are cooked by placing a knife or skewer into the centre of the bun. If it comes out clean it is cooked through.
Serve warm with vegan margarine!

Gluten free ones...

Easter Marzipan

My grandma found this Choceur dark chocolate marzipan egg at Aldi and thought I could eat it but I read the back and it is vegan! Winning!