プラントベース”生”チョコ
Vegan “Nama” Chocolate

ココナッツクリーム缶は未開封状態で1晩冷蔵庫に入れておきます。

中身が分離しますのでゆっくりと蓋を開け、上部のクリーム部分のみ使用します。アリサンのココナッツクリーム缶(400g)から、およそ180gのクリームがとれます。

1のココナッツクリームを小鍋に入れて、弱火で温め液体状に溶かし、完全に溶けたら火を止めます。

チョコレートチップスを2に加え、ココナッツクリームと完全に混ざるまで、スパチュラなどで混ぜながら余熱で溶かしていきます。

ラップ（もしくはクッキングペーパー）を敷いた容器に3を流し込み、表面を整えたら固まるまで冷蔵庫に入れて完成。お好みのサイズにカットしてお召し上がりください。ココアやココナッツフレークをふりかけても美味しく召し上がれます。

Put one can of organic coconut cream in the fridge over a night (though my house is so cold at the moment I didn’t need to do this!) so that the cream and water separate. If you make a habit of separating your coconut cream and water it’s a good idea to store your cans upside down so when you open them you can easily pour off the water.

Once chilled, scoop out the firm cream (you can use the water in another recipe, like curry). You should have around 180g of cream out of our coconut cream can. You can add a little of the coconut water back if you don’t have quite enough.

Put the cream into a small pan and heat it to melt the cream completely.

Put your chocolate chips in a separate bowl and pour the hot coconut cream over them. Stir until the chocolate has completely melted. If your mix starts to get cold you can hold the bowl over a pan of hot water for a few minutes to reheat. Be careful no to overheat the chocolate.

Pour the mixture into a container lined with plastic wrap (or baking sheet, to make it easier to pull out the chocolate when it has set) and smooth the surface, allow to cool, then put it in the fridge to harden. Cut into any size/shape you like or allow to warm a little and roll into balls. You can top/coat with cocoa powder, coconut flakes or almond powder or leave plain. Either way is delicious.