I've gotten myself used to dark chocolate, but I still do have a thing for the milk stuff. When we were in New York and I nabbed a few bars of Coco Polo, it was the milk with almonds that had me swooning. It's the creaminess of it I think. By the way, Coco Polo is now being carried in Canada by Low Carb Canada!! But cheap it is not.
I tried to make my own version by adding creamed coconut to Chocolate Covered Katie's 3 Ingredient Chocolate Bar recipe, but it had to be refrigerated to stay firm, so it never quite got to the consistency I wanted. It also didn't really taste like milk chocolate. So I decided to take another kick at the can using a different approach.
These are not just sugar-free and vegan, they are DEVINE! I cut them into chunks to use in baking, but you can cut it into bars for eating too. I am so making this recipe again!!
FYI - I didn't bother to temper it, so it isn't shiny and smooth like it would be if you did. Personally, I don't care about that, as long as it tastes good.
Sugar-Free & Vegan Milk Chocolate
1 lb unsweetened chocolate
1 cup unsweetened vanilla almond milk
1 cup erythritol (or xylitol)
1 tsp pure vanilla extract
Liquid stevia, to taste (optional)
Melt chocolate over a double boiler (or heat safe bowl set over simmering water). Meanwhile, pour milk into a saucepan over medium heat. Add sweeteners and vanilla. Heat for about 10 minutes, stirring frequently (doesn't have to come to a full boil). Remove chocolate from heat and stir in milk mixture. Quickly (it starts to harden quickly!!) pour onto a parchment-lined baking sheet and spread out to desired thinness. Refrigerate until firm and cut into desired shapes and sizes.
This recipe has been shared with Diet, Dessert & Dogs' Wellness Weekend, Vegetarian Mamma's Gluten-Free Friday and Urban Naturale's Blog Hop.