I have just made it. I then switched to a similar handheld blender used in the video and that mixed it to the perfect consistency! I need this in my life!!! My only regret is not putting a third scoop of maple syrup (more sugar, always ;)). We used Savoy coconut cream and this immersion blender. Thanks for sharing, Mallory! Separated…used the vitamix…followed recipe For coconut cream I used the Thai brand full fat Coconut milk and I scooped the cream off the top (same one I always use!) The second time I made it, I stuck with the advised quantity of coconut cream, and made sure to only use the thickest stuff from a fresh can. In a medium-sized saucepan, combine all the vegan chocolate pudding ingredients except the vanilla extract, peanut butter, and chocolate. They're made with dairy-free chocolate and plant-based milk 25 mins . Was it fully melted? If it doesn’t contain milk then it can’t officially be classed as white chocolate. Prep Time 15 mins Cook Time 45 mins Total Time 1 hr. I used coconut milk (thick part at the top of the can) and it turned out great! Sorry to hear that happened. Very rich almost like fudge. The recipe is very simple to make, but you do need some fairly specialist ingredients, that you might not always have in your kitchen cupboard. What brand of coconut cream did you use? Every 10 minutes, I stirred it. Hi! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! It’s creamy and definitely tastes like chocolate. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally. You have to follow her instructions in making the powdered coconut sugar before hand. If you’re vegan and having a milk chocolate craving, you can make your own milk chocolate at home without any animal products. We hope you LOVE this chocolate. Indulge in homemade chocolate ice cream as the dessert course on a vegan menu. Thanks so much for sharing! To make the water boil faster, cover the saucepan until it begins to boil. We used this immersion blender. Just this week, including but not limited to today, I was looking at the cacao powder and the coconut sugar in my cabinet and wondering what I could do with them, thinking, hmmm, maybe I made a mistake buying the latter recently … and I’ve been wanting vegan milk chocolate for a while and lamenting it not being readily available the way dark chocolate is — and then BOOM, this recipe floats into my inbox. Store it covered in the fridge, and reheat it on the stove or in the microwave. I also couldn’t get the coconut oil to combine with the other ingredients :(. We’ve mastered Vegan Dark Chocolate, but after so many reader requests for a milk chocolate recipe, we knew it was time to experiment further. Then you should not make this recipe. Best Vegan Chocolate Brands and Options . I poured it out and put the congealed mass into molds. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Combining small amounts at a time will keep the ingredients from falling out of the bowl and allow them to combine evenly over the heat. Instead, put the immersion container in the freezer for a few minutes. If you want to learn how to use coconut oil in your vegan chocolate, keep reading the article! MMM it was so good. So many yummy and healthy choices. Also, if your coconut milk/cream was cold it may have prevented it from blending well. Like magic. That’s the only thing I can think of that might’ve gone wrong. Let us know if try it! Add cashew pieces and sultanas (about 1/4 cup for each) to the mix once it reaches temper, for homemade fruit and nut chocolate (my favourite). :). If the mixture is too sweet for your liking, add a tbsp of additional cocoa powder or an additional pinch of salt to make it more bitter. And … I always wanted milk chocolate like this, I couldn’t find coconut cream so I use canned coconut milk and scooped fatty part and mixed with some liquids from it it is seriously so good & I can share with my toddler even! Indeed, it is delicious. Xo. Plus, it’s easier to blend larger amounts in blenders (smaller amounts don’t mix well sometimes). Thanks! In this post, you’ll learn how to make vegan chocolate ganache that can be adjusted to your taste and desired look. Maybe the coconut oil temperature makes a difference? So easy and so good! Whisk until the cornstarch dissolves completely, only … Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Made only half a batch to test it. It looks exactly like yours Dana! It mixed together like gloss and set beautifully, and it tastes lovely. The coconut cream was room temperature. We’re so glad you enjoyed it! Chocolate addicts, BEWARE. :) Hope that helps! wikiHow's. We wonder if it was the type of blender. Will try again because the part I was able to make into bark is very tasty?. I used the coconut cream off the top of a can of organic coconut milk, nothing unusual about it. I still put it in moulds to set, but the taste and texture weren’t great. Blending regular cane sugar might work! :), Ok so I tried again and this time it was a success!! Thanks for ALL YOUR HARD WORK! Swoon! Thank you so much for sharing your experience, Katy! Easy . If you are having troubles with this mixture separating, you can use a bit of soy lecithin powder to help it emulsify. It can be out at room temperature up to 1 hour, but it does get a little soft and can melt if too warm. wikiHow is where trusted research and expert knowledge come together. Thanks! :), I used Cha’s organic coconut cream and I made sure to pour into the chocolate moulds right away after mixing (I may have let it sit for a couple mins last time while getting the mould ready, maybe that contributed to separating), Anyway, thank you for another great recipe! It’s super helpful for us and other readers. Being vegan can be a difficult task, especially when you miss your favorite snacks, like milk chocolate! Then, whisk some maple syrup or agave nectar into the melted cocoa butter, which will give your chocolate a sweet taste. Let us know if you give it a try. It’s that easy! Carefully transfer to freezer (I like setting my mold on a baking sheet or plate so it sits flat and is stable while chilling). 1. This turned out great, albeit not as milk-chocolatey as I had hoped. I mixed it twice for 45 seconds at the max speed, but the oil was still separating from the rest of the compound. I’m using the pure powdered form. *To make coconut powdered sugar, simply add desired amount of coconut sugar to a high-speed blender and blend on high until a powder is achieved. 10/10. So this recipe is also low FODMAP as long as you don't eat the whole chocolate bar at once. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Notify me of followup comments via e-mail. But I’m fresh out of coconut sugar. Milk and caramel flavours came through on … So yummy! No separating occurred. I followed the recipe and it didn’t work out. Rated 5 out of 5 by Lyndseylou from Great recipe! 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