Easy Vegan Chocolate Spread
As I promised, I also tested vegan version of Chocolate Spread in 5 minutes, to be honest I don't see any difference between the 2 recipes (in taste and texture), and I enjoy another version of vegetarian and fasting dessert.
I replaced plain milk with soy milk (prepared by me), I excluded powdered milk and I added lemon juice. You can also add chopped walnuts, I didn't make it here.
You can spread it on the bread in the morning or use it as a cream for a fasting chocolate cake.
or grape seed oil
Step by step
Pour soy milk, powdered sugar and oil into a deep bowl (like a blender glass).
Milk and oil must both be at the same temperature (room temperature).
Insert the blender vertically to the bottom of the pan and release.
Do not lift it up at all, keep it on the bottom for at least 1-2 minutes.
Then slowly, slowly lift it - notice how the oil is incorporated into the milk along the way.
And ready, after it is incorporated, an emulsion will come out - not as thick as in the Milk Cream, but enough so that we can continue working with it.
Add the lemon juice (the cream will bind better and will take away from the taste of the oil).
Then add cocoa powder, vanilla and salt.
Because I'm still wondering which cocoa I use - I prefer the black one from Dr. Oetker - it has a very strong taste, color and smell of chocolate.
Blend well until the composition is even.
And here we have a dense, beautiful and very satiny cream.
Good on bread, biscuits and as a vegetarian cream for cake or cake.