With the world turning towards plan-based meat and plant protein, the trend of vegan chocolate setting a new trend in its own way. Vegan chocolates are the one made without any ingredients that come from animals. Any high-quality dark chocolate always has the option for vegans. The thing being higher cacao percentage means higher chocolate content. Dairy-free chocolate are taking the market with a unexpected to boom, as more and more health consciousness millennial population are getting aware about their environment.
Once such brand in the Indian market is is CocoDate is a very high-end wellness-based bakery brand that brings to you indulgence in every bite and is a one-of-a-kind patisserie offering a fine selection of desserts. Cocodate, a nutritious patisserie brand by Avantika Sinha Bahl, Founder of Kampai, MaiBao & EBK Catering, specializes in plant-based healthy desserts with gluten-free and vegan options. Our 80% menu is completely free of white flour, refined sugar and dairy.
By using natural and healthier alternatives to traditional baking ingredients, Cocodate aims to change the way people indulge their sweet tooth and focus on healthy and mindful consumption.
At Cocodate, one can expect the freshest ingredients uplifted in a way never been done before. The menu is either gluten free or made using whole wheat flour. Some of the ingredients used in CocoDate recipes are Almond flour, tapioca flour, sorghum flour, organic maple syrup, organic coconut oil, coconut sugar, dates, jaggery, raw khandsari sugar, coconut flour, oat flour, nut butters, premium nuts & seeds, ragi flour, nut milks, high quality couverture chocolate and so on.
Dark chocolate tart (Vegan, gluten free & refined sugar free)
Ingredients
Tart shell-:
Cocodate gluten free flour mix– 133 grams
Coconut oil – 15 gm
Organic maple syrup – 50 g
Chocolate filling-:
Soy milk- 65 grams
Coconut milk- 40 grams
Coconut sugar- 30 grams
Corn flour- 6 grams
Coconut oil- 8 grams
Coco powder- 5 grams
Melted chocolate 78 grams
Preparation of Tart
1. Strain the cocodate gluten free flour blend
2. Add the coconut oil and maple syrup and mix all the ingredients well to form dough
3. Refrigerate the dough for 30 minutes
4. Roll the dough and put on a tart mould
5. Bake the tart shell at a temperature of 160c for 12 minutes
6. Allow to cool
Method
1. Boil all the wet ingredients ( except the melted chocolate) and add corn flour till the mixture becomes like a paste consistency.
2. Refrigerate the mixture for 30 minutes
3. Add melted chocolate, mix well for a smooth buttercream
4. Pour over prepared tart shell and refrigerate
TRUFFLES
Ingredients
3/4 cup natural almond butter
2 tbsp coconut oil
1/2 cup coconut cream
1 cup cocoa powder
1/4 tsp vanilla
1/2 cup coconut sugar
1/4 tsp salt
Method
1. In a medium saucepan, melt coconut oil, coconut cream, and almond butter over low heat. Just enough for oil to melt! Too much longer and almond butter will burn.
2. Turn off heat and stir in cocoa powder, vanilla, coconut sugar, and salt.
3. Chill in refrigerator/freezer for at least 30 minutes.
4. Roll into balls and coat in more coconut sugar or melted chocolate chips.
5. Store in fridge or freezer.