Introduction: Welcome to our kitchen where we craft delicious treats that cater to various dietary needs and preferences. Today, we’re excited to share our recipe for Sugar-Free Homemade Vegan Musketeer Candy Bars. Indulge in the rich flavors of chocolate and nougat without worrying about added sugars or animal-derived ingredients. This meticulously crafted recipe offers a guilt-free alternative to satisfy your sweet cravings. Join us as we dive into the intricacies of creating these delectable candy bars, complete with detailed instructions and nutritional insights.
Ingredients Analysis: Our recipe carefully selects ingredients that align with a sugar-free and vegan lifestyle. We utilize unsweetened chocolate and white chocolate, along with cocoa butter and unsalted vegan butter, to create a luscious chocolate coating. The sweetness comes from powdered erythritol and raw stevia, providing a satisfyingly sweet taste without the need for refined sugars. Aquafaba, the liquid from a can of chickpeas, serves as a remarkable egg substitute, giving the nougat its light and fluffy texture. Cocoa powder and xanthan gum further enhance the flavor and consistency of the nougat, ensuring a delightful eating experience.
Instructions:
- Temper Chocolate: Begin by tempering the chocolate to achieve the perfect texture and shine. Melt the majority of the chocolate in a microwave-safe bowl, stirring at intervals until smooth. Incorporate the remaining chocolate to achieve the desired temperature range for tempering.
- Prepare Silicone Mold: Prepare a silicone mold by lightly greasing it or lining it with parchment paper. This ensures easy removal of the candy bars once they’re set.
- Create Nougat: Whip aquafaba until frothy, then add cocoa powder, xanthan gum, and powdered erythritol. Continue whipping until stiff peaks form, resulting in a fluffy nougat mixture.
- Assembly: Transfer the tempered chocolate to a piping bag and fill half of the silicone mold wells. Allow the chocolate to set slightly before piping dollops of the prepared nougat onto each chocolate-filled well.
- Coat with Chocolate: Once the nougat has set, pipe the remaining chocolate around it to encase the nougat completely. Smooth the tops with a spatula or the back of a spoon for a polished finish.
- Chill and Serve: Place the filled mold in the refrigerator for 10-15 minutes to allow the chocolate coating to set completely. Once set, carefully remove the candy bars from the mold and serve immediately or store in an airtight container for later enjoyment.
Nutritional Information: Each serving of our Sugar-Free Homemade Vegan Musketeer Candy Bars offers a guilt-free indulgence with the following nutritional breakdown:
- Calories: 103
- Total Fat: 8.7g
- Total Carbohydrate: 1.4g
- Dietary Fiber: 0.1g
- Net Carbs: 1.3g
- Protein: 1.9g
Conclusion: Embrace the joy of creating and savoring delectable treats that honor your dietary choices. Our Sugar-Free Homemade Vegan Musketeer Candy Bars exemplify the perfect blend of indulgence and nutrition, allowing you to enjoy the sweet pleasures of life without compromise. Whether shared with loved ones or enjoyed as a personal delight, these candy bars are sure to bring satisfaction and smiles. Experience the magic of homemade goodness with every bite.
Sugar-Free Homemade Vegan Musketeer Candy Bars
Ingredients:
- 3 oz unsweetened chocolate, chopped
- 2 oz unsweetened white chocolate, chopped
- 1 oz cocoa butter
- ½ tbsp unsalted vegan butter
- 1 tsp powdered erythritol
- ⅛ tsp raw stevia
- Pinch of salt
- 2 oz aquafaba (liquid from a can of chickpeas)
- ½ tbsp cocoa powder
- ⅛ tsp xanthan gum
- ⅛ tsp powdered erythritol
Directions:
- Temper Chocolate: Place ¾ of the chocolate in a microwave-safe bowl and microwave on high for 1-2 minutes, stirring every 15 seconds until melted. Add vegan butter, erythritol, raw stevia, and salt to the melted chocolate. Stir until combined. Check the temperature with a kitchen thermometer to ensure it is above 115ºF. If not, heat in the microwave until the proper temperature is reached. Then, add the remaining chocolate. Stir with a rubber spatula until smooth, ensuring there are no chunks remaining and the temperature is between 88-92ºF.
- Prepare Silicone Mold: Transfer the tempered chocolate to a pastry or plastic bag. Remove a corner so that the chocolate can be piped. Fill half of the silicone mold wells with chocolate and allow to set until firm for approximately 5 minutes.
- Prepare Nougat: While the chocolate sets, whip aquafaba until frothy. Then, add cocoa powder, xanthan gum, and powdered erythritol. Whip until stiff peaks form. Transfer the mixture to a pastry or plastic bag and pipe a pea-sized dollop on top of the set chocolate in the mold. Place the silicone mold in the freezer and allow the nougat to freeze for 15 minutes.
- Coat with Chocolate: Remove the silicone mold from the freezer. Soften the remaining chocolate in the microwave for 30-60 seconds and transfer to a pastry bag. Pipe the remaining chocolate around the nougat in each well of the mold. Place the silicone mold in the refrigerator for 10-15 minutes to set the chocolate.
- Final Touch: Once set, remove the candy bars from the mold and serve or store in an airtight container in the refrigerator for up to 7 days.
Nutrition Facts per Serving (1 bar):
- Calories: 103
- Total Fat: 8.7g
- Total Carbohydrate: 1.4g
- Dietary Fiber: 0.1g
- Net Carbs: 1.3g
- Protein: 1.9g