Four ingredients, one mould, one very good chocolate bar. This homemade plant-based chocolate is made with Overherd oat milk powder, cocoa butter, and almond butter. Properly creamy, properly chocolatey, and ready to eat in about 20 minutes. We won't tell you not to eat the whole bar in one sitting.
Ingredients
40g cocoa butter (drops or chopped) 30g Overherd oat milk powder 20g erythritol (or icing sugar) 10g almond butter Sprinkle of freeze-dried strawberries (optional)Method
1 Melt the cocoa butter in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat as soon as it's fully melted. Don't let it overheat!
2 Add the Overherd powder and erythritol to the melted cocoa butter and mix until fully dissolved and smooth.
3 Add the almond butter and mix thoroughly until fully combined.
4 Pour into a chocolate mould or onto a lined tray. Sprinkle over freeze-dried strawberries if using.
5 Set in the fridge for at least 20 minutes until firm, then turn out and enjoy.
Tips
Don't overheat the cocoa butter Cocoa butter only needs to fully melt. Overheating can affect the texture and how it sets. Remove from the heat the moment the last lumps disappear.
Where to find erythritol Erythritol is sold in most large supermarkets in the baking or "free from" aisle, and widely available online. If you can't find it, icing sugar works as a straightforward substitute.
Keep water away from the bowl Any water getting into the melted cocoa butter can cause it to seize and turn grainy. Make sure your bowl and utensils are completely dry before you start.
FAQ
Can you make chocolate with oat milk powder? Yes, and it works better than carton oat milk for this. Overherd powder mixes directly into the melted cocoa butter with no added water, which keeps the mixture smooth and stops it seizing.
What is erythritol and do I need it? Erythritol is a sugar alcohol sweetener with a similar sweetness to sugar but fewer calories. It's not essential. Icing sugar works as a direct substitute if you'd rather use that or can't find erythritol locally.
How long does homemade plant-based chocolate keep? Stored in an airtight container in the fridge, it keeps for up to 2 weeks. It can also be stored at room temperature in a cool spot for about a week, though the fridge gives it a firmer snap.
Ways to enjoy it
01 All at once As intended. No judgement here.
02 Snapped over porridge Break a few squares over a hot bowl of porridge and let them melt in. An excellent reason to make breakfast.
03 Melted into your caffeine routine Stir a square into a mug of an oat milk latte for an extra-indulgent coffee.
04 With fresh fruit Break into pieces and serve alongside strawberries or raspberries. The freeze-dried strawberry topping already does half the work.
Variations
Peanut butter swap Replace the almond butter with peanut butter for a more affordable, slightly punchier flavour. Works just as well in the mix.
Sea salt finish Sprinkle a pinch of flaky sea salt over the top before it sets. Classic pairing, very little extra effort.
Crunchy add-ins Stir through a tablespoon of chopped hazelnuts, macadamias, or cocoa nibs before pouring into the mould for added texture.
Caramac-style Add ½ tsp vanilla powder to the dry ingredients before mixing. Caramac fans, this one's for you.
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