Chocolate is life blood.
For me it is – it’s my one true love, and all that. There’s just not much better than chocolate. In fact, it was the hardest food for me to leave behind as a vegan. Cadbury milk chocolate was such a big deal to me; a perfect balance between insane sugar and masses of creamy fat. Don’t get me wrong, I love dark chocolate, but I love the milkiness of milk chocolate. It really tingles the palate and dilates my pupils.
Which is why it’s handy to have a bit of hot chocolate mix available! Especially on cold winter nights, when a warm drink in front of the fat-box tv is suddenly really important. Or even in the afternoon when my mind is fogging at work. I’ve been drinking this Black and Green hot chocolate at work, which expired in 2014, but still tastes reasonably OK. It doesn’t really, but the recipe has no sugar and no milk powder, so I took what I could get.
I like to think of myself as a reformed sugar addict. I enjoy fruit, and still enjoy carbs. But pure, stupid and poisonous sugar is long gone. In fact, when I have a sugary something, I get so obscenely HIGH from it that I may as well be on drugs. It’s too much! Why so much sugar? I think much of that is because of the assumption: you need sugar to have a good time. Food can’t taste good without it. Unfortunately, people turning away from sugar often run into the arms of aspartame (casual everyday neuro toxins, no biggie). Which has problems comparable, if not worse, to sugar itself. Thankfully there are a bunch of new alternatives available at the moment, such as stevia and Monkfruit.
I recently received some hot chocolate mix from du chocolat, who use Stevia/Natvia in their mix. I was pleasantly surprised with the product – no clumpiness, and there wasn’t that strange aftertaste that Stevia sometimes has. My partner and I have been having the chocolate most nights now, knowing we can still happily get to sleep afterwards, despite the stimulating effects of cocoa.
To make matters worse, I was trawling online and saw Half Baked Harvest’s recipe, and realised this had to be veganised immediately, using my new hot chocolate! So here we are.
- 4 slices thick, dense bread
- 2 TB chia seed
- 1 TB du chocolat chocolate mix
- 4 TB boiling water
- ½ - 1 cup vegan milk
- In a coffee grinder, blend the seed into a powder.
- Pour the seeds into a bowl with the hot chocolate mix, then add the boiling water. Stir quickly, then set aside for a few minutes.
- Once thickened, gently whisk in the milk. It needs to be a thick paste, but use at least ½ cup milk to get it liquidy enough!
- Heat a small saucepan on medium-high heat. I don’t use oils or anything.
- Place one slice of bread in the mix, flip and dip the other side. Place straight onto the frying pan, and use the spatula to firmly press down the bread, squeezing out excess liquid.
- After a few minutes, flip and repeat by pressing firmly. The top of the bread should be sealed and crispy but not burnt.
- Place on a rack and repeat with remaining slices! Dip, coat, fry and flip!