Coconut Milk Chocolate: low carb, vegan, delicious

Even though I’m a big fan of dark chocolate (like our easy chocolate recipe) , there are certain circumstances where one just needs some milk chocolate. While powdered heavy cream can be used to make a low carb milk chocolate, I wanted to use something that didn’t have bovine casein due to food allergies, and oddly enough I can easily find powdered coconut milk here in town (native forest brand). The flavor turned out very notably coconut, but good! So, below is the recipe for coconut milk chocolate! But first some quick tips.

Mix your dry ingredients thoroughly. A fork works well, and the little bits of powdered sweetener dissolve nicely in the hot oil. However, a sifter can be used to get a smoother mixture if desired.

If you don’t have a double boiler available, then you can use a heat safe bowl over a small saucepan with water. Alternatively, the oil can be heated directly in a saucepan or the microwave, but if you need to keep your chocolate warm after mixing together, then you want to have the double boiler set up.

Silicone molds are fantastic for making chocolate. Chocolate bar molds are readily available, and there are an abundance of other fun shapes available too! We like to make different shaped chocolates for every holiday!

Let’s make some chocolate!

Coconut Milk Chocolate: dairy free, low carb, vegan.

  • Servings: 12
  • Difficulty: Easy
  • Print

Homemade Milk Chocolate that is dairy-free, vegan, and keto friendly!

Ingredients

  • 7 Tbsp Coconut Oil
  • 5 Tbsp Powdered Sweetener (e.g. swerve Confectioners)
  • 4 1/2 Tbsp Cocoa Powder
  • 4 1/2 Tbsp Coconut Milk Powder
  • 1/4 tsp Sunflower Lecithin (optional)
  • 1/8 tsp Salt (optional)
  • 1/2 tsp Vanilla Extract (optional)

Instructions

  1. Combine all dry ingredients in a medium bowl. Mixing thoroughly.
  2. Heat oil in double boiler until completely melted.
  3. Remove oil from heat, add vanilla extract and stir together.
  4. Add dry ingredients to oil and mix thoroughly, a fork works well.
  5. Quickly transfer into molds.
  6. Chill in refrigerator or freezer until firm, about ten to fifteen minutes.

Nutrition Information

Servings12
Serving size 1/12 of recipe
Calories 97
Fat10.4 g
Protein 0.8 g
Net Carbs1.2 g
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2 thoughts on “Coconut Milk Chocolate: low carb, vegan, delicious

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