Ingredients for vegan chocolate: ecofabulous homemade

  • 90g Amanprana Gula Java Cocoa
  • 235 ml of agave nectar or rice syrup
  • 235 ml Amanprana extra virgin coconut oil
  • 235 ml of rice milk or almond milk

Preparation of vegan chocolate: ecofabulous homemade

A freezer is also part of making vegan choco! Blend the cocoa powder and the agave nectar. Heat the coconut oil in a pan and then the rice milk. Add the warm coconut oil and rice milk to the cocoa / agave mixture. Blend this together into a smooth puree. If it is still too liquid, add 2 tablespoons of cocoa powder extra. Put the pasta in glass jars and put in the freezer for two hours. Then you can store it in the refrigerator or in a cool place. Recipe taken from Lisette Kreischer’s  “Ecofabulous” cookbook

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Lisette Kreischer

Lisette Kreischer is one of the chefs that we love to place in the spotlight here at Amanprana. And she does the same for us, because she loves our products. Lisette creates food concepts, is the founder of The Dutch Weed Burger and the author of numerous cookbooks, and her field of expertise is how to prepare both delicious and healthy meals. Lisette discovered the world of plants when she was in her teens, and she became fascinated in how to use them. After a great deal of experimenting she found her inspiration, and today she shares her passion on her blog, Be Ecofabulous. But that's not all she's been up to - she has authored a wide range of books, with Ocean Greens, Plant Power, Non*fish*a*li*cious and Veggie in Pumps to her name, as well as having co-founded The Dutch Weed Burger.