Did you know that you can make delicious chocolates without dairy? And even if you do want to include “milk” in your recipe, there are many non-dairy milk options on the market. You can also easily make nut milks yourself at home. Let’s look at why vegans object to consuming cow’s milk and then explore the various alternatives.
In order for a cow to produce milk, like us humans, she must be pregnant. In order words, a dairy cow must be kept pregnant all the time so that she produces milk, not for her baby, but for us. When she gives birth to her baby, the calf is ripped away from her within the first few hours of its birth, never allowed to suckle from its mother because the mother’s milk is being harvested for us. The mother cow goes through unbearable grief, sometimes crying out for days after her baby is taken away. The calf is thrown into a small wagon, because it cannot yet stand, and confined to a tiny, dark crate, where it is fed an artificial, mineral deficient, milk substitute so that it can grow quickly. The purposeful mineral deficiency creates the pale colored meat that is so fancied in veal. Animals are not allowed to move, thereby preventing the development of muscle mass, so that you can enjoy tender veal. This is the fate of most male calves, others being sold at auctions so they can eventually be grounded up as beef. The female calves are similarly raised in isolation, and later used to replace their dairy cow mothers, which are slaughtered at 4 or 5 years of age; a cow’s natural lifespan would have been 25 years.
This is the truth about dairy milk, and the helpless by-product of the dairy industry: veal. Let’s make the connection: veal is a calf and a calf is just a baby! Now, I ask you: is this fine with you? NO WAY!
Therefore, let’s make DELICIOUS chocolate without milk and when we do need milk, like in our coffee for example, or in certain recipes, let’s use a kinder type of milk!
Soy milk or soy creamers – a good option for people who like milk in their coffee because it has a rich texture and blends uniformly without clumping. However, due to the fact that soy milk is highly processed and most often soybeans are genetically modified, consumption of this milk should be limited.
Almond milk – a less processed milk, with a subtle nutty taste, lovely for cereals and granola. Full of protein and vitamin E, almond milk is a highly nutritious and satisfying choice. This milk is also easily made at home. I’ll share with you an easy recipe sometime soon!
Hemp milk – has more of a pronounced nutty flavour so you will have to try it to see how your taste buds react. Hemp milk is an excellent source of protein and perfectly balanced omega-3 and omega-6 fatty acids.
Coconut milk – my personal favorite due to the amazing health benefits of the delicious coconut and its lovely taste in many dishes. However, again, you have to like the taste of coconut, so experiment and see how you feel!
Rice milk – this option has less protein than other non-dairy milks, but works well in desserts due to its sweet taste.
Try them all – go crazy on non-dairy milks! They all have their own unique taste and benefits. Why be cruel with dairy milk, when you can be kind with so many non-dairy options?
And, for now, let’s make this simply divine non-dairy chocolate treat! Enjoy, in joy and in health!
Oh and by the way, if you are wondering where you will get your calcium (a common concern), green vegetables, chickpeas, quinoa and sesame seeds have a ton more calcium than dairy milk!
Makes 24 bite-size chocolate cups
Chocolate base and topping:
1 cup raw cacao or cocoa powder
½ cup raw agave nectar
½ cup coconut oil
1 cup cashew OR hazelnut butter (OR any unsweetened nut butter you desire)
1 tablespoon raw agave nectar
1 tablespoon coconut oil
½ teaspoon salt
24 raw cashews or hazelnuts to top the chocolate cups. Use any raw nut to match your choose of nut butter.
1. To prepare the chocolate, combine all ingredients in a pot and heat on low until mixture is smooth and creamy, about 6-7 minutes.
2. Line mini-muffin pan with mini-muffin parchment baking cups.
3. Spoon in one teaspoon of the chocolate mixture into baking cups one at a time to create bottom layer. Place pan in the freezer to harden.
4. To prepare the nut filling, combine all ingredients in a pot and heat on low until smooth and creamy, about 6-7 minutes.
5. Remove pan from the freezer. Spoon in one teaspoon of nut mixture into each baking cup to form middle layer. Place pan in the freezer for 5 minutes.
6. Remove pan from the freezer and spoon in top layer of chocolate, approximately half a teaspoon to form top layer. Place raw nut on top and place pan in the freezer for one hour to set. Serve cold.
“Until he extends the circle of his compassion to all living things, man will not himself find peace.”~Albert Schweitzer
Hello everyone! I hope you love this recipe as much as I do! Please remember, for those of you who do not want to use agave nectar, there are many other natural sweeteners you can use, such as stevia or xylitol, for example. 🙂