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Top 5 dishes made from dairy-free dark chocolate
1 . Plant-Based Chocolate Muffins
Plant-Based Chocolate Muffins
The muffin is one of the simplest dessert, furthermore it’s really easy to make. You can find a thousand different variations, and everyone has a favourite. Often there’s natural yoghurt in the dough, making the texture of the dough softer, but I guarantee the same can be reached with mashed fruits.
Ingredient
200 g
flour
50 g
cocoa powder
1 tsp
baking powder
1 tsp
bicarbonate of soda
1 pinch
salt
125 ml
oat milk
100 g
sugar
80 ml
oil
1 tsp
vanilla extract
2 tbsp
ground flax seed
6 tbsp
water
1
banana
Cooking instructions
* Step 1
Blend the ground flax-seed & the water in small cup and set aside for 15 minutes.
* Step 2
Sieve the flour, the cocoa powder, the bicarbonate of soda, the baking powder and the pinch of salt into a bowl, stirring & mixing well.
* Step 3
Pour the oat milk, the oil, the vanilla extract, the flax-seed eggs and mashed banana in a separate bowl and mix them. As soon the mixture has the silky texture, add the flour mixture and the chopped bar of chocolate.
* Step 4
Take a muffin baking form, filling with paper cups, and using ice-cream scoop to fill up with the muffin batter one by one.
* Step 5
Bake the muffins in 180C° preheated oven for 20-25 minutes.
Note: if there is a photo you can click to enlarge it
2 . Chocolate Liqueur
Chocolate Liqueur
Gluten and Dairy Free
Ingredient
180 ml
dairy free single cream
3 tablespoons
coconut condensed milk
90 ml
brandy
Cooking instructions
* Step 1
Place the dairy free cream, dairy free dark chocolate and coconut condensed milk in a saucepan
Heat gently until smooth and well combined, about 5 minutes
* Step 2
Remove from the heat and stir in the brandy
Allow to cool
* Step 3
Pour into a bottle and store in the fridge for up to 1 month
Shake well before serving to make sure any of the chocolate hasn’t settled
Note: if there is a photo you can click to enlarge it
3 . Brandy Butter Chocolate Fudge
Brandy Butter Chocolate Fudge
Gluten and Dairy Free
Ingredient
200 g
coconut condensed milk
2 tablespoons
brandy
30 g
dairy free spread
Cooking instructions
* Step 1
Line a 6″ by 6″ cake tin with tinfoil leaving a lip over the edge so you can easily lift the fudge out of the tin
* Step 2
Place the dark chocolate and condensed milk in a bowl over a pan of simmering water
Stir until melted and well combined
* Step 3
Remove from the heat and stir in the dairy free spread and brandy
Pour into the tin and smooth with a spatula
* Step 4
Place in the fridge for a couple of hours until set
Remove from the tin and cut into squares
Note: if there is a photo you can click to enlarge it
4 . Mocha Ice Cream
Mocha Ice Cream
Gluten and Dairy Free
Ingredient
50 g
caster sugar
500 ml
dairy free milk
250 ml
dairy free cream
1 shot
espresso
Cooking instructions
* Step 1
Whip the egg yolks and sugar together until thick and creamy
Place the milk into a medium sized saucepan and bring to the boil
Add the milk to the eggs and sugar while stirring continuously
Return to the pan and cook over a low heat until thickened
* Step 2
Add the chocolate and stir until melted
Pour in the cream and espresso
Remove from the heat and allow to cool
Chill in the fridge
* Step 3
Churn in an ice-cream maker for 20 minutes
Place in the freezer for a couple of hours until frozen
Note: if there is a photo you can click to enlarge it
5 . Chocolate Marble Cheesecake
Chocolate Marble Cheesecake
Gluten and Dairy Free
Ingredient
75 g
caster sugar
250 g
dairy free cream cheese
Cooking instructions
* Step 1
Line a 6″ baking tin with greaseproof paper
Crush the biscuits into small crumbs and mix in the melted dairy free spread
Press into the baking tin and chill in the fridge while you prepare the filling
* Step 2
Preheat the oven to 180 oC
Melt the chocolate in a bowl over simmering water
* Step 3
Whisk the egg whites until they form peaks
Add in one tablespoon of the caster sugar and whisk until it forms stiff peaks
* Step 4
In a separate bowl mix together the cream cheese, remaining sugar and egg yolks
Fold the egg white into the cream cheese mix but don’t over mix it
Remove a third of the mixture and stir the melted chocolate into it
* Step 5
Pour the plain mix over the biscuit base
Drop tablespoons of the chocolate mix on top and then swirl with a knife to marble
Bake for 45 minutes
* Step 6
Allow to cool in the tin
Chill in the fridge for at least 2 hours
Remove from the tin and serve with grated chocolate and berries
Note: if there is a photo you can click to enlarge it
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