Good-Quality Brands of Dark Chocolate with 70% Cocoa solids Are Vegan; Check the Label To Ensure They Don’t Contain Whey or Casein.
200g (6 ½ ounces) vegan dark chocolate (70% cocoa) chopped coarsely
1 cup (150g) dried cherries, chopped finely
3 cups (240g) desiccated coconut
½ cup (125ml) rice malt syrup
1 teaspoon vanilla extract
½ cup (80ml) melted coconut oil
1.Line base and sides of an 18cm x 28cm (7 ¼ inch x 11 ¼ inch) slice pan with baking paper.
2.Place half the chocolate in a small heatproof bowl over a saucepan of gently simmering water (don’t allow bowl to touch water) stir until just melted. Pour chocolate into pan; spread to cover base. Refrigerate for 15 minutes or until set. Keep water at a gentle simmer; reserve bowl off the heat.
3.Combine cherries and coconut in a large bowl; stir in syrup, vanilla and oil until combined. Press mixture very firmly in an even layer over chocolate.
4.Return pan of water to gentle simmer over medium heat. Place remaining chocolate in reserved bowl over water; stir until melted. Pour chocolate over cherry-coconut layer; spread evenly with spatula. Freeze for 1 hour or until set (alternatively, refrigerate for 3 hours or until set) Cut into squares before serving.
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