Easter chocolate has arrived at The Bare Alternative 🐣🍫

This year’s range includes Tony's Chocolonely Easter eggs, plant based treats from Happi and Mummy Meegz, and smaller goodies like Chickee Eggs and mini chocolate bars, great for egg hunts.

We select chocolate from brands improving the cocoa industry, prioritising fair pay, transparency, and long term partnerships with farmers.

#EthicalChocolate #VeganEaster #LowWasteLiving #SheffieldIndependents

I happened to see John Oliver's episode on chocolate about six months back, and decided to stop eating dark chocolate cold turkey. I'm really missing it, so I decided to go looking for Ethical Alternatives. I found the www.slavefreechocolate.org site. They specifically mention that Tony's Chocolonely is not on the list. Does anyone have any other sources of info?

#chocolate #tonyschocolonely #johnoliver #childlabour #ethicalchocolate

https://www.youtube.com/watch?v=FwHMDjc7qJ8

Jan 31st is WORLD VEGAN CHOCOLATE DAY!🍫🌱

A good day to indulge your sweet tooth.😉
To celebrate, we created this easy, homemade vegan chocolate bark recipe for you!😋

Follow the simple steps to make a wholesome, crunchy, chocolatey snack that everyone can enjoy. For a nut free version, replace the cashews with sunflower seeds, or choose your preferred ingredient.

👉Full recipe: https://veganeasy.org/recipes/homemade-vegan-chocolate-bark/

(OR see further below👇)

⭐WORLD VEGAN CHOCOLATE DAY was founded by the vegan Willy Wonka, Adrian Ling, CEO of Plamil Foods, as a day for both vegans and non-vegans alike to explore the diverse and ever-expanding world of cruelty-free cocoa creations.

📰 Read more about it here: https://veganeasy.org/worldveganchocday

🍫🌱Homemade Vegan Chocolate Bark recipe:

⇨ INGREDIENTS (makes 35-40 pieces)

🌱 150g/5.3oz cacao butter
🌱 60g/2.1oz cocoa powder
🌱 3 Tbsp pure maple syrup
🌱 20g/0.7oz (1/3 cup) soy protein crisps
🌱 30g/1oz (1/4 cup) goji berries
🌱 60g/2.1oz (1/3 cup) sultanas or golden raisins
🌱 1 Tbsp coconut oil, melted
🌱 Optional: 1-2 drops of rose water

→ Maple-roasted cashews & pepitas
🌱 70g/2.5oz (1/2 cup) raw cashews (use sunflower seeds for nut-free version)
🌱 50g/1.8oz (1/3 cup) pepitas (pumpkin seeds)
🌱 1 Tbsp pure maple syrup

⇨ INSTRUCTIONS
1. Maple-roasted cashews & pepitas: Preheat oven to 180C/350F and line a baking tray with baking paper.
2. Break the cashews into halves or leave whole. Spread the cashews and pepitas on the lined baking tray and drizzle with 1 tablespoon of maple syrup. Bake for 10 minutes, then allow to cool while the chocolate is prepared.
3. Prepare the chocolate: Line a tray with baking paper. Using a double boiler, melt the cacao butter. If the cacao butter pieces are large, chop them into smaller pieces so that they melt faster. Once melted, remove from the heat.
4. Stir in the cocoa powder, maple syrup, cashews, pepitas, soy crisps, goji berries, sultanas, melted coconut oil and optional rose water.
5. Pour the chocolate mixture onto the lined tray and spread evenly.
6. Place the tray in the freezer for at least 30 minutes, or until the chocolate has hardened.
7. Once ready, break the bark into small pieces and enjoy.

😋🌱

#veagn #veganchocolatebark #veganchocolate #worldveganchocolateday #glutenfreevegan #veganeasy #veganeasychallenge #EthicalChocolate #vegantreats #chocolatelovers