Thank you! It’s that easy! I love your site. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Subbing 1 to 1 works for me. It’s in the freezer now but it tasted delicious!! We used this immersion blender. Hi Melanie, we haven’t tried those modifications, but might be tricky! To taste since every brand differs. Plus, it's organic, gluten-free, soy-free, and our Peruvian cacao is fairly-traded. Xo. We like the taste but also to keep it lower sugar / naturally sweetened. Delicious, just not something you can pour into a mould. Top subscription boxes – right to your door, © 1996-2020, Amazon.com, Inc. or its affiliates. The coconut cream needs to be soft and really room temp, not too warm or cold, and the blender must be an immersion blender. And that’s when my mixture separated. Sorry to hear that was your experience, Adina! The texture looked more like chocolate cake frosting the second time, and I “poured” it back in my pan. If one can‘t have coconut anything, what kind of supplements would you suggest? Or would that require a different recipe? That’ll work, just make sure to powder it in a blender prior to adding it to the chocolate. Just be sure to add a great enough volume for it to blend properly (we used ~1 cup /192g and saved the rest for future baking projects). I went out and grabbed a can of coconut cream and made this today! I used canned coconut cream (Thai Kitchen) and unsweetened cocoa powder and topped it with cocoa nibs and it was incredible! It was still super soft, rich, and almost fudge-like in texture. Thanks for sharing, Susie! We’re so glad you enjoyed it! Thank you so much for all you are doing. We’ll keep that in mind for the future. Thanks so much for sharing! I’m deathly allergic to all things coconut. You can also use Dutch-process cocoa powder if that’s more your thing — it will reduce the bitterness even more. I’ve made it twice. Icing sugar would probably be the next best thing! We’ve mastered Vegan Dark Chocolate, but after so many reader requests for a milk chocolate recipe, we knew it was time to experiment further. The one thing that turned out differently are some thin white “streaks” formed on the chocolate. For sure, I used the Braun Multiquick hand blender and a local coconut milk brand called Western Family. Also, did you use maple syrup? I made this last night and Wow!!! We used Savoy coconut cream. It looks exactly like yours Dana! This 6-ingredient, low sugar vegan milk chocolate recipe is creamy, rich, and SO satisfying. *To make coconut powdered sugar, simply add desired amount of coconut sugar to a high-speed blender and blend on high until a powder is achieved. The flavor is really nice and creamy. I mixed it twice for 45 seconds at the max speed, but the oil was still separating from the rest of the compound. We used this immersion blender. :), I used Cha’s organic coconut cream and I made sure to pour into the chocolate moulds right away after mixing (I may have let it sit for a couple mins last time while getting the mould ready, maybe that contributed to separating), Anyway, thank you for another great recipe! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. I will definitely be making this myself once this batch is gone. If other people don’t want extra sugar, I would simply try reblending the fudge after the 30 minutes in the freezer, and I think that should work! I just made it today and it came out great! Love that addition, Georgia! This chocolate is insanely good. Do you know why this would happen? Next time, would you mind leaving a rating with your review? I basically blended about 1/2 cup and then measured out the amount in powdered. Yay! The first time it separated, and the second time it worked brilliantly. This week, grocery chain Trader Joe’s began stocking a new vegan milk chocolate bar. :), PS Love your vegan recipes!! I need to make this ASAP! I used a normal blender, and Goya coconut cream. But I’m fresh out of coconut sugar. And it gives this chocolate a melt-in-your-mouth texture. So rich and yummy, very chocolate-y but not too sweet. What are your recommendations for coconut cream (how would you make it)? We would say try re-melting and blending longer. Separated…used the vitamix…followed recipe For coconut cream I used the Thai brand full fat Coconut milk and I scooped the cream off the top (same one I always use!) Happy Valentine’s Day to us! :), Ok so I tried again and this time it was a success!! Hi Cassie, sorry to hear that happened! Pretty funny! But we see where you’re coming from! I used that the first time, too, but the coconut cream was too warm. Need help? I wouldn’t recommend it as they will likely melt (coconut oil based). Are you supposed to mix the coconut cream first? We used Savoy. Have a question? Let us know if you give it a try. Cheers, friends! So based on this I’d surmise that it’s not the type of immersion blender that’s making people’s mixtures separate, but coconut cream that’s too watery (I only used a tiny bit of slightly watery stuff, and it was enough to cause problems). NutriBullet Blended everything and it came out perfect. I used my vitamix. Thanks! Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, more vanilla to enhance the chocolate flavor and add depth of flavor, or more cacao/cocoa powder for intense chocolate flavor. Let us know if you do some experimenting though! :). Thank you so much for sharing your experience, Katy! After much trial and error with cacao butter vs. coconut oil, we found coconut oil much easier to work with. Add the lecithin and blend it with the liquid mixture. But we haven’t tried it. Are there any substitutes that you think would maybe work in place of the coconut cream and oil? Thanks for a great recipe! While I appreciate a quarter of a cup of any kind of sugar isn’t overdoing it, I think it’s a bit misleading to state this is a low sugar option. Oh no! Would melted vegan butter & soy-based heavy cream work? I mixed it with the Vitamix and it works, but you have to be patient! Recently vegan and trying to navigate the changes. 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