Mylk Chocolate

Diary free chocolate


  • 50g cacao paste/liquor
  • 40g cacao butter
  • 1/2 tsp vanilla powder
  • 40g maple syrup 
  • 20g creamed coconut
  • 50g cashew butter


  1. Melt cacao butter, creamed coconut and cashew butter with vanilla in a glass bowl over warm water
  2. Melt the cacao liquor in a separate glass bowl over warm water
  3. After the cacao butter mixture has melted slowly drizzle in the syrup, gently mixing at the same time.
  4. Pour the cacao butter mixture into the cacao liquor, mixing gently.
  5. Pour into moulds and refrigerate until firm. 

 Top Tips

  1. When working with a liquid sweetener it is important to mix it gently into other ingredients. Over-mixing will lead to chocolate seize and sometimes cause the cacao butter to separate from the other ingredients.
  2. Experiement with different nut butters - macadamia, almond, peanut and hazelnut are all delicious. Feel free to omit the coconut butter. I use it because I find the combination of maple, cashew and coconut gives a more 'milk' like flavour when it hits the pallet rather than one particular flavour coming through strongly.