Vegan crunchy chocolate sticks

Vegan crunchy chocolate sticks made with almond flour, cocoa powder, coconut oil and maple syrup – quick to make, crisp to bite into and pleasantly chocolatey.

At a glance

• Serves 6
• Prep time: 20 min
• No cooking needed
• Total time: 20 min
• Calories: 206 kcal per serving
• Protein: 5 g
• Fat: 18 g
• Carbs: 6 g

Ingredients

• 100 g almond flour
• 2 tbsp maple syrup
• 4 tbsp coconut oil
• 50 g cocoa powder
• 1 pinch of salt

Method

You’ll need: chopping board · knife

1. Mix the almond flour with coconut oil, maple syrup and a pinch of salt into a dough you can shape.
2. Press the dough into a small, shallow tin and put it in the freezer until firm.
3. Stir the cocoa powder with coconut oil and maple syrup until smooth and you have a thick chocolate mixture.
4. Release the firm dough from the tin and cut into thin sticks.
5. Dip the sticks into the chocolate mixture or brush them with it and let the coating set in the cold.
6. Serve well chilled straight away and keep in the fridge or freezer until then.

Good to know

When you want something simple and chocolatey, these sticks are just right. Straight from the freezer, they have that rich, crisp bite.

Swaps

Almond flour → hazelnut flour (similarly nutty, also provides fibre and vitamin E); maple syrup → date paste (thicker, also provides fibre); coconut oil → cacao butter (smoother melt and more intense chocolate character); cocoa powder → carob powder (milder, naturally sweeter and caffeine-free).

Allergens

Contains tree nuts (almond flour). Generally suitable for children, but better in small portions because of the density and cocoa flavour. In pregnancy, generally fine as long as cocoa agrees with you.

Dairy-free recipes