This homemade sugar free dairy free chocolate or chocolate ganache recipe is delicious! You can use the sweetener of choice as long as it’s not full of fiber. While it contains coconut milk, it does not taste like coconut at all. Chocolate masks coconut flavors. The thinner you make this chocolate, the more uses open up to you. Without any thinning, you can mold into any shapes you desire. If you thin it out a little, you can use it to spread over crackers like I did in the photo. I swear they tasted like chocolate covered pretzels with seeds. (I used Crunchmaster Multi-Grain Crackers.) You can even use this recipe as a filling or topping for desserts or my newest Gluten Free Dairy Free Cream Puffs Recipe and others.)
I’ve been wanting to make a sugar free dairy free chocolate recipe ever since I sampled some at a food expo a few years back. This is what gave me the incentive… Sometimes we crave salt and sometimes something sweet. What do you do when you crave both? My go-to is usually salted caramel or chocolate covered pretzels, but this time, I came up with something a little healthier. This chocolate contains no dairy or sugar. Though coconut milk is added, it does not have any coconut flavor.
If you just need dairy-free chocolate, use Enjoy Life Mini Chocolate Chips.
How much cocoa butter and coconut milk (if any) should I add?
I made two batches of this chocolate. In the first recipe that I used for the crackers, I used less cocoa butter and coconut milk. In that batch, the chocolate turned out darker. In the chocolate ganache batch that I added 4 ounces of cocoa butter and 3/4 cup of coconut milk, it turned out lighter and redder in color.
Sugar Free Dairy Free Chocolate
A guilt-free pleasure, gluten free sugar free dairy free chocolate for eating plain, making chocolate ganache, frosting, or truffles.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 1/4 cup (up to 3/4 cup) full-fat canned coconut milk
- 4 ounces gluten free unsweetened bakers chocolate squares chopped (Baker's)
- 4 ounces cocoa butter
- Sugar-free sweetener s as desired, (See the below ingredients that I used):
- 1/4 cup erythritol (Now Foods)
- 1/2 teaspoon monk fruit extract (Lakanto)
- 1/4 teaspoon organic liquid stevia (Trader Joe's)
- 1/2 teaspoon pure vanilla to taste
Instructions
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If you plan on using this recipe to make chocolate truffles or as a frosting for say a Boston Cream Pie, heat 3/4 cup coconut milk in a small saucepan. (Use 1/4 cup to make a milk-chocolate-like texture as you see spread over the crackers in the above photo.)
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Add the chocolate and cocoa butter to a bain marie (glass bowl over a pot of hot simmering water that does not touch the bowl or double boiler).
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Pour the hot milk over the chocolate and remove from the heat. Stir and add your sweeteners of choice and a splash of vanilla extract. Stir thoroughly. Set aside; allow to cool to room temperature. Cover and refrigerate if not using right away. Use to top ice cream, fill cookies, frost cakes, make truffles, top and fill pastries, and more.
