Description
Learn how to make espresso flavoured vegan chocolate bars that resemble Nucao’s espresso chocolate bar and come with a third of the price at the same time.
Ingredients
- 40g (1.4oz) cacao paste*
- 10g (0.4oz) cacao butter*
- 1 ½ tbsps. (13g, 0.5oz) ground coconut sugar*
- 1 tsp. (2g, 0.07oz) ground coffee (V60 grind)*
- A pinch of Himalayan salt
- 2 tbsps. + 1 tsp. (21g, 0.7oz) hulled hemp seeds (hemp hearts)
- 5 tbsps. (30g, 1.1oz) ground raw almonds*
Instructions
- First, place both cacao paste and butter into a heatproof bowl. Then, bring water to simmer in a saucepan and turn off the heat. Now, set the heatproof bowl in the mouth of the pot, making sure the bowl doesn’t touch the bottom of the saucepan. Make sure not to let even a drop of water to come in contact with your cocoa mass. You can also use a double boiler or a water bath melt dish, if you have one.
- While the chocolate is melting, grind the almonds and coconut sugar using a spice/coffee grinder.
- Next, mix into the cacao mass: coconut sugar, salt and ground coffee.
- After that add hemp hearts as well as ground almonds and mix everything well.
- Now, take a silicone chocolate bar mould and scoop the chocolate mass into the mould spreading it out evenly. Lastly, give the mould a little shake on both directions to even it out.
- Finally, put the mould into the fridge and let sit until firm (at least half an hour, better an hour).
Notes
In case you’re on Candida diet, substitute coconut or date sugar with erythritol or xylitol. Make sure to grind those as well! Otherwise they won’t dissolve. Learn more Low Glycemic Sweeteners and How to Use Them.
You might also replace coconut sugar with date sugar but then the flavour would turn out a bit different.
In case you cannot obtain cacao paste and butter, feel free to use 90-100% dark chocolate instead.
I suggest (if possible) to use specialty coffee beans or ground coffee for maximum flavour. If the grind is finer than that of V60, measure your coffee by weight, i.e. 2 grams or 0.07 ounces.
Feel free to use hazelnuts instead of almonds.
I suggest you soak the almonds (or hazelnuts) for at least 8 hours and then dehydrate them before grinding. Soaking makes them easier to digest and enhances mineral absorption. There’s no need to soak hemp hearts though.
Make a double batch if you have a family!
Storage: break the bars into squares and store in a container in the fridge for up to 2 weeks.
- Prep Time: 15 minutes
- Category: Desserts
- Method: Raw
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 230.3 kcal
- Sodium: 51mg
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 7.7g
- Fiber: 3g
- Protein: 6.6g
