World Chocolate Day is simply a celebration of chocolate, and it takes place all over the world on the 7th of July. It’s a day to rejoice and indulge in all kinds of different chocolate, and we’ve rounded up some brilliant recipes to get you started.
Chocolate doesn’t always have to contain dairy, so these recipes are suitable for those who prefer vegan or dairy-free chocolate. Chocolate comes from the cocoa bean, which is naturally vegan. The beans are fermented, dried, roasted and turned into cacao nibs. The nibs are then ground into a thick black liquid called cocoa mass. The cocoa butter and mass are combined to create a mixture that forms the base of most chocolate products.
World Chocolate Day is the perfect excuse to enjoy your favourite treats guilt-free. So whether you decide to invite friends around and share or keep these all to yourself – get ready to dive in.
What better way to get your chocolate fix than these gooey and fudgy chocolate brownies with caramel and banana? The recipe uses cacao powder, Medjool dates and maple syrup to create that chocolatey taste. These work best when served with a side of ice cream.
This creamy vegan chocolate ice cream is made using just seven ingredients, including Plenish Almond Milk, cocoa powder and honey. This is a no-churn ice cream recipe, and you need to allow around 6-7 hours for the ice cream to freeze. The recipe is enough for a small to medium tub of ice cream and is perfect served with your chocolate brownies for a double choc hit or with berries if you would like a healthier option.
You can make anything chocolate-y with a dripping chocolate sauce. It is really so easy to make this and just dribble it over almost anything. Think crepes, pancakes, ice cream, brownies. Is there anything more tempting than drizzling chocolate sauce over yet more chocolate? This super simple recipe is definitely one for the chocoholics. Simply take 100 grams of vegan dark chocolate and 2 tsp of coconut oil.
Place the chocolate and coconut oil in a heatproof bowl over a pan filled with a little boiled water. The bowl shouldn’t touch the water. Simmer, stirring regularly until the chocolate melts. Et voila – your chocolate sauce is ready to go.
These easy-peasy vegan chocolate cupcakes are a real treat for the kids, and adults too. This recipe makes a batch of 6 cupcakes. The cupcakes are topped with a swirl of rich chocolate frosting made with raw cacao, maple syrup and coconut yoghurt. Delicious.
This one is for all the chocolate biscuit lovers out there. These cookies provide that perfect combination of a crisp outer edge and gooey middle. The recipe uses Plenish Hazelnut Milk, and Chocolate Hazelnut spread along with flour, protein powder, and dairy-free butter to create the perfect gooey cookie dough. They take just 10-12 minutes to bake – more than enough time to boil the kettle and decide if you share them or keep all six to yourself.
This is a creamy and dreamy Plenish favourite. It feels indulgent, but it’s a fairly healthy dessert option. Along with the avocados, it’s made with Plenish Almond Milk, almond butter, raw cacao and honey, so it contains no nasties. It’s quick to make and only needs to be chilled for 15-20 minutes before serving.
We think this collection of decadent recipes is enough to satisfy even the sweetest tooth. Have any big, bold and beautiful chocolate recipes you would like to share with us? Tag us on Instagram using #Plenish.