Vegan zero-waste chocolate for Easter, or really just all year-round!

Happy Saturday, and welcome to another #anticonsumerist post! Since Easter, another greatly commercialized holiday that fills stores with tons of plastic and foil wrapped chocolate goodies, I figured that it would be a great time to share my absolute favorite chocolate recipe. It is so simple and delicious it will blow your mind, and above all, it’s vegan and all the ingredients can be acquired in bulk and/or non-plastic packaging. By making your own chocolate, vegan and waste-free, you can still have and gift chocolate to your loved ones and not give into the consumer-capitalist traps and feed into the gross commercialization of Easter this year.

It’s only 6 simple ingredients (sea salt not here):

Here we have icing sugar, sustainably-sourced cocoa powder, and coconut oil, all purchased in bulk, followed by coconut cream in a can. And finally vanilla extract which can be bought in glass bottle.

Now for the recipe, you’ll need:

  • 1 cup of coconut oil, melted
  • 1/2 cup of coconut cream (warm or room temperature)
  • 1/2 cup of cocoa powder
  • 1/4 cup of icing sugar (or another type of powdered sugar)
  • 1/2 tsp of vanilla extract
  • 1/4 tsp of sea salt, more for garnish

Mix all the the ingredients in a small 2-cup capacity bowl/container. I used my immersion blender, and it was the perfect size. It’s very important that the coconut oil is completely melted/liquid and that the coconut cream is not cold, or else it won’t mix as easily or as evenly. It should look like, and have the consistency of melted chocolate.

Once all the ingredients are evenly incorporated, pour the chocolate evenly into silicone or paper (compostable!) molds of your desired shape and size. The only molds I have are these silicone Eiffel Tower molds I got in Paris, but they were just the perfect size and super adorable.

Silicone molds are great because they can be used over and over again and are really durable. Alternatively, you can put them in a muffin tin that’s non-stick or greased (with coconut oil) or lined with paper muffin liners that you can compost afterward. This way, your chocolate is free of waste and plastic packaging!

Lastly, garnish with more sea salt, if desired or any other garnish of your liking! Place in the freezer for at least 30 minutes, or until completely set, and then enjoy!

Once it is fully set, I find the chocolate is best stored in the fridge since the base is coconut oil, which can tend to get soft at room temperature. You can keep it out of the fridge for about an hour at a time though.

Thanks so much for reading and let me know if you try it out! Always remember to aim for #progressoverperfection and let’s keep fighting consumerism together!

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