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
●
Sunflower oil
350 ml
or grape seed oil
●
Powdered sugar
0.5 cups
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Step by step
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).
Step 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.
Step 3
Then slowly, slowly lift it - notice how the oil is incorporated into the milk along the way.
Step 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.
Step 5
Add the lemon juice (the cream will bind better and will take away from the taste of the oil).
Step 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.
Step 7
Blend well until the composition is even.
Step 8
And here we have a dense, beautiful and very satiny cream.
Step 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:
