Easy Vegan Chocolate Spread
As promised, I've tested a vegan version of Chocolate Spread in 5 minutes, and frankly, there's no discernible difference in taste or texture between the two recipes. It's an excellent option for a vegetarian and fasting-friendly dessert.
I've substituted regular milk with homemade soy milk, omitted the powdered milk, and added a bit of lemon juice. You might also consider adding chopped walnuts, although I didn't include them in this version.
This spread is perfect for morning toast or as a filling in vegan chocolate cakes.
Ingredients
●
Sunflower oil
350 ml
or grape seed oil
●
Powdered sugar
0.5 cups
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Step by step
Step 1
In a deep bowl (or a blender jar), combine soy milk, powdered sugar, and oil.
Ensure both the milk and oil are at room temperature.
Step 2
Place the blender vertically at the bottom of the container and turn it on.
Keep it steady at the base for at least one to two minutes without lifting.
Step 3
Slowly lift the blender, observing how the oil blends with the milk.
Step 4
Once blended, you'll have an emulsion—not as thick as Milk Cream, but ready to continue.
Step 5
Stir in the lemon juice, which helps bind the cream and mitigates any oiliness.
Step 6
Add the cocoa powder, vanilla, and salt.
Step 7
Blend thoroughly until the mixture is smooth and uniform.
Step 8
The result is a dense, delightful, and silky chocolate cream.
Step 9
Delicious on bread, biscuits, or as a vegan cake filling.
Enjoy your meal!
Quantity:
500 g
Prep time:
5 min
Difficulty:
easy
Ready in:
5 min
Publish date:
