Easy Vegan Chocolate Spread

This recipe was automatically translated from Romanian. View original here
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.

Ingredients

Soya milk
150 ml
Sunflower oil
350 ml
or grape seed oil
Powdered sugar
0.5 cups
Cacao powder
4 tbsp
Lemon juice
3 tbsp
Vanilla Extract
1 tbsp
Salt
0.25 tsp

Step by step

1

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).

2

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.

3

Then slowly, slowly lift it - notice how the oil is incorporated into the milk along the way.

4

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.

5

Add the lemon juice (the cream will bind better and will take away from the taste of the oil).

6

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.

7

Blend well until the composition is even.

8

And here we have a dense, beautiful and very satiny cream.

9

Good on bread, biscuits and as a vegetarian cream for cake or cake.

Good appetite!

Quantity: 500 g
Prep time: 5 min
Difficulty: easy
Ready in: 5 min
Publish date:

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