Agar-agar is a seaweed, that can be used like gelatine, the difference being that it is vegan, high in fibre and some essential minerals and expands in the stomach making you feel fuller. It's a great snack. I've already given a few agar agar recipes on this blog, but this is my first chocolate one! It also doesn't need a fridge to set even during the summer (setting temperature is 50C). Currently it's about 35C in my kitchen (trust me, not pleasant!) and it set in about 30 minutes on the bench. The setting time for this agar-agar recipe is a bit longer than most because it contains chocolate which is high in oxalic acid. This setting property of agar-agar also means that it's ideal for picnics because it doesn't melt in summer temperatures.
Agar-agar is very versatile. This is a pure chocolate recipe, but you could cut back on some of the water and add juice or anything you like really (adjusting the syns of course!), once you've melted the agar in the water. Definitely recommended! Agar-agar jelly is usually quite a bit firmer than regular jelly but with the addition of cocoa powder, this jelly is much softer. A fantastic way to quell those chocolate cravings!
I made 4 tubs and 1 rabbit mould jelly with 600ml water.
Nutrition Data (total for 5 portions)
Dietary Fibre: 3g
4g pack agar-agar
7g cocoa powder
1tbsp zero calorie sweetener, to taste
- Boil 400ml water.
- Put cocoa powder in a jug and slowly mix in the water and sweetener. Sprinkle in the agar powder, stirring continuously. If using agar granules/flakes, then boil for a few minutes in a saucepan stirring continuously. Quickly stir in 200ml cold water.
- Immediately pour into 5 moulds or small containers and put on a bench to set. Once cool, chill in the fridge.