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Vegan chocolate-coated snacks
This article covers all you want (and need) to know about vegan sweet treats, including recipes for some yummy vegan chocolate-coated snacks!
Well, cacao, the main base ingredient in chocolate happens to be a plant. Cacao comes from the Theobroma cacao plant or cocoa tree, which grows natively in the Americas, West Africa and parts of Asia.1
So, surely that’s a good sign, that the base ingredient is plant-based? Well, yes it is, but as we all know, there are lots of other ingredients that go into making chocolate – sweeteners, milk, and so on and so forth.
It’s these ingredients that can potentially make chocolate not every vegan-friendly. But in answer to the all-important question, ‘Can I eat chocolate if I’m a vegan?’, you can, providing it doesn’t contain any of those other ‘rogue’ ingredients.
You’d be surprised at how many everyday snacking staples are vegan-friendly. They include:2
- Dorito’s chilli heatwave tortilla chips.
- Eat Real quinoa snacks.
- Nakd bars.
- Metcalfe’s Skinny Popcorn.
- Ryvita multiseed thins.
- Kettle veg chips.
- Kello sea salt and balsamic rice cakes.
- Tyrrells yassa spiced peas.
- Meridian peanut butter.
- Yushoi baked pea snacks.
Vegan
Easy
Ingredients
- 30 strawberries
- 200g vegan chocolate or chocolate chips
- 1 tsp coconut oil
Method
1
Wash the strawberries and lay them on a paper towel to dry. They must be completely dry before dipping in chocolate.
2
Break up the chocolate and add to a microwave-safe bowl with the coconut oil. Microwave in 30-second intervals, taking out to stir every 30 seconds until smooth and melted.
3
Dip the strawberries into the chocolate and place them onto a parchment-lined baking tray.
4
Place in the fridge to partially set and then bring them out to drizzle the remaining chocolate over the top before returning to the fridge to set completely.
Easy
Ingredients
- 600g vegan chocolate or chocolate chips
- 240ml coconut cream
- 22g unsweetened cocoa powder, for rolling
- 1 tsp coconut oil
Method
1
Break up 300g of the chocolate for the ganache into a mixing bowl.
2
Heat the coconut cream to a simmer on the stove or in the microwave.
3
Pour the coconut cream over the chocolate in the bowl. Mix it into a chocolate sauce.
4
Place into the fridge to set for around 2 to 3 hours.
5
When set, use an ice cream scoop or a spoon to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball.
6
Place the balls on a parchment-lined baking tray and put in the freezer to harden.
7
Then break up the remaining chocolate for the chocolate coating, and microwave in 30-second intervals, bringing out to stir every 30 seconds until completely smooth and melted. Add in your coconut oil and stir in.
8
Drop the balls into the chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate and back onto the parchment-lined baking tray.
9
Decorate with chocolate shavings.
10
Return to the fridge for the chocolate to set and enjoy!
