100% vegan
CASHEW MILK CHOCOLATE BARS
I didn't think it was possible to make delicious vegan chocolate at home, but here we are — and it's amazing! For the ADHD mind, this recipe isn't exactly easy but there are only a handful of ingredients — it's what you do with them that counts. It's extremely important to follow the steps prior to just diving in. This is the first recipe I would say to have another cook in the kitchen with you. My husband, (very type A), and me, (ADHD wiring) actually make a good team even though he might get slightly annoyed with me and vice versa during the process. We've made 5 batches of these bars and are now in a place where we can rely on our modifications and preparations to make it as easy as possible. Thank you @addictedtodates and @thehonoursystem for the delicious recipes that together create something very special.
LET'S GET STARTED STEP 1: CANDIED CASHEWS:
These can be made way ahead of schedule, and great to get out of the way. Warning they are delicious and try not to eat them all before you make the chocolate! You will have about 1 1/2 cups left over - perfect for snacking, granola, in salads, or in baked desserts like cookies or brownies.
EQUIPMENT
2 baking sheets lined with parchment paper
Large mixing bowl
INGREDIENTS
4 TBS. coconut sugar (or substitute brown sugar)
2 TBS. coconut oil, melted
2 TBS. maple syrup
1 tsp. Himalayan sea salt
4 C. raw cashews
Preheat oven to 325°
Add the sugar, oil, syrup, and salt to the mixing bowl and stir. Add the cashews and stir for 1-2 minutes, or until evenly coated. Spread evenly half the cashews on one baking sheet, half on the other. Place in the oven for 8 minutes — then roast for an addition 2 minutes or more (mine took longer at altitude). Keep a close eye so they don't burn. Cool completely then place in an airtight container.
Let's Get Started Step 2
EQUIPMENT CHECK
Double boiler
Silicone candy molds
Candy thermometer
Food scale
Blender
1 large glass mixing bowl for ice bath
1 large glass Pyrex measuring container
INGREDIENTS CHECK
4 C. candied cashews
1 C. cashew milk powder
1 C. powdered sugar
1/2 tsp. Himalayan sea salt
1 vanilla pod
6.3 oz. cacao paste wafers
8 oz. cacao butter wafers
Finishing salt
Let's Get Started Step 3
INGREDIENTS PREP
1 C. cashew milk powder
1 C. powdered sugar
1/2 tsp. Himalayan sea salt
Add these ingredients to a bowl,
stir, and set aside.
CANDY MOLD PREP
Place the candied nuts in the silicone mold as see in the image (they are crowded for extra deliciousness).
Clear out ample space in your freezer so the baking sheets are laying flat.
Let's Get Started Step 4
DIRECTIONS
- Add 2" of water in the bottom of the double boiler and bring to a steady simmer
- Cut the vanilla pod in half and scrape out the seeds with the back of a knife and set aside for later
- When the water is ready, place the cacao paste wafers and cacao butter wafers to the top of the double boiler. Heat until completely melted, stirring occasionally
- Remove the double boiler from the heat, dry all condensation from steam off the bottom and pour mixture into blender, and vanilla and blend for 30 seconds
- Add the powdered sugar/cashew milk powder/salt mixture, 1/3 at a time until it is gone, blend until smooth
- Pour mixture into large Pyrex glass measuring container
- Using the large glass bowl, create an ice bath
- Set the glass Pyrex container on top of the ice bath, making sure no water splashes into the chocolate. Gently stir the mixture until it reduces in temerature to 86 degrees
- Gently pour the chocolate mixture into the silicone molds, evenly dividing it between the bars with a light sprinkle of finishing salt
- Place the cookie sheets in the freezer for one hour
- Once set, remove the bars from the molds, wrap, and seal them
Store in the refrigerator for up to 2 weeks, or freeze
Wraps and sealer were purchased on Amazon
Silicone candy molds and candy thermometer spatula were purchased on Amazon
I designed the custom stickers and bought them online - this was the finishing touch and very fun!
Let's Get Started Step 4
DIRECTIONS
- Add 2" of water in the bottom of the double boiler and bring to a steady simmer
- Cut the vanilla pod in half and scrape out the seeds with the back of a knife and set aside for later
- When the water is ready, place the cacao paste wafers and cacao butter wafers to the top of the double boiler. Heat until completely melted, stirring occasionally
- Remove the double boiler from the heat, dry all condensation from steam off the bottom and pour mixture into blender, and vanilla and blend for 30 seconds
- Add the powdered sugar/cashew milk powder/salt mixture, 1/3 at a time until it is gone, blend until smooth
- Pour mixture into large Pyrex glass measuring container
- Using the large glass bowl, create an ice bath
- Set the glass Pyrex container on top of the ice bath, making sure no water splashes into the chocolate. Gently stir the mixture until it reduces in temerature to 86 degrees
- Gently pour the chocolate mixture into the silicone molds, evenly dividing it between the bars with a light sprinkle of finishing salt
- Place the cookie sheets in the freezer for one hour
- Once set, remove the bars from the molds, wrap, and seal them
Store in the refrigerator for up to 2 weeks, or freeze
Wraps and sealer were purchased on Amazon
Silicone candy molds and candy thermometer spatula were purchased on Amazon
I designed the custom stickers and bought them online - this was the finishing touch and very fun!