Sugar Free Milk Chocolate Recipes

Creamy Vegan Milk Chocolate (Low Sugar) Minimalist …

WebFeb 11, 2020 · Instructions. To the cup of an immersion blender, add melted coconut oil, coconut cream (room temperature), cacao or cocoa powder, …

Rating: 4.2/5(32)
1. To the cup of an immersion blender, add melted coconut oil, coconut cream (room temperature), cacao or cocoa powder, powdered coconut sugar*, a pinch of salt, and vanilla. Blend well to combine, scraping down sides as needed.
2. Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, more vanilla to enhance the chocolate flavor and add depth of flavor, or more cacao/cocoa powder for intense chocolate flavor.
3. Pour your chocolate into molds of choice. I like these bar molds, but you can also just pour into paper cupcake liners, or an 8×8-inch baking dish lined with parchment paper and chop into bars or "bark" after freezing. At this point, you can also sprinkle on your cacao nibs and sea salt (both optional).
4. Carefully transfer to freezer (I like setting my mold on a baking sheet or plate so it sits flat and is stable while chilling). Remove from molds once the chocolate is fully set — about 30 minutes.
5. Combine all the ingredients in a mixing bowl and stir until combined. Transfer to a jar or airtight container.
6. Add 2 tablespoons of dry mix (non creamer/milk version) to a large mug or cup. Add hot water and mix until completely dissolved. Add heated milk of choice and mix very well. Top with optional whipped topping and enjoy!

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Low Carb Keto Milk Chocolate Recipe – Sugar Free …

WebMay 3, 2019 · See the recipe card for full information on ingredients and quantities. 1.) Heat double cream / heavy cream in a frying pan until it …

1. Heat the cream in a pan until it bubbles. Lower the heat and stir regularly so the cream does not burn. Cook it until it has reduced by half and has become thick and slightly yellow in colour. Pour into a bowl and set aside.
2. Melt the cacao butter in a pan. Stir in the cacao powder and the powdered erythritol.
3. Once the cream and the cacao mix have the same (lukewarm!!) temperature, combine them and stir. Pour into a chocolate bar mould and place in the freezer or fridge until set.

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