You’ll be amazed at how simple it is to make this Plant-Based Chocolate Glaze. If you want a thin, firm chocolate glaze (or icing), look no further, this is your recipe. And it’s also gluten free!

Welcome to our plant-based recipes collection – the fruit (veggies and desserts) of the collaboration between Simona & Orsola (ottimoblog.com and appetibilis.net) | Here happily edited and translated by Orsola 😀

A quick and easy (three ingredients) decadent concoction, somewhere in between a smooth glaze and icing. Its rich, deep, chocolaty flavor and silky texture are unparalleled.

The great thing about this glaze is that you can flavor it any way you like! For this recipe we used essential oils (wild orange or tangerine), but you can use the zest of any citrus fruit you like. And, for a vintage effect that is unmistakably “After Eight” chocolate thins, utilize few drops of peppermint (essential oil), for the perfect way to dive into the fabulous 80s! .

Regarding the essential oils: make sure to buy the pure and edible ones.

Now, what do you do with this plant-based chocolate glaze? Well, it’s perfect for a wide range of desserts: you could coat a cake —like our Vegan Moretta— brownies or cookies. And if you decide to eat it on toast, we’re all for it! Maybe with some dried fruit on top?… Just saying 😋

Recipe for the Plant-Based Chocolate Glaze

This recipe yields enough glaze to drizzle over a loaf cake (or a bundt cake), and it can easily be doubled.

We used a blender which mix and cook, making the process very easy. But, if you don’t have one, no worries! You can make it in a saucepan for a Bain-Marie (water bath).

A Bain-Marie (ban mah-REE) is the French technical term for a ‘water bath’. A cooking technique that creates a gentle and even heat around the food. Hence, perfect for custard and melting chocolate.

[coats: 1 medium size cake | total time: 10 min (5 min prep + 5 min melting) | difficulty: very easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

• 200 gr dark chocolate (70%)
• 120 g soy drink no added sugar (almond, or oat work as well)
• 30 g sunflower seeds oil (cold-pressed and organic)

Tools

• A Bain-Marie set: 1 medium-small pot (with high sides), one heat proof bowl that fits into it (must cover the top of the pot)
• whisk, spatula, and a wooden spoon
• cutting board and a sharp knife

Directions

1. Chop the coccolate into coarse pieces, set aside.
2. Fill the pot with water and bring it to a simmer: do not boil!
   • Very important! Make sure that once the water reach a simmer, doesn’t touch the bowl with the chocolate mix.
3. Combine the chocolate, oil and soy drink in the bowl, then place it onto the pot.
4. Stir until the ingridients are perfectly combined.

Use the icing immediately, it tends to set fairly quickly

Interesting Links

Ecco il link alla ricetta in Italiano per la Glassa al cioccolato plant-based

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Simona Scarone

Cucina, corsi, oli essenziali.
Insegno a cucinare in modo sano, testo e invento ricette “plant based” anche in video.
Scrivo racconti di cucina e non solo.

Cuisine, cooking lessons, essential oils.
I teach healthy cooking, test and create “plant based” recipes, also on video.
I write about food, and other stories.