Big Vegan Ragusa
Prep time: 
Cook time: 
Total time: 
  • Dark chocolate cover
  • 100gr dark chocolate (3.5 oz)
  • 20gr coconut fat (2 tbsp)
  • 2 tbsp full fat coconut milk
  • Filling
  • 130gr Vego Chocolate (or any other vegan "milk" chocolate) (4.6oz)
  • 50gr dark chocolate (1.8oz)
  • 50gr coconut fat (1.8oz)
  • 2 tbsp full-fat coconut milk
  • 150gr organic hazelnuts (1½ cup)
  • Dark Chocolate bottom
  • 50gr dark chocolate (1.8oz)
  • 10gr coconut fat (1 tbsp)
  1. For this recipe, it is crucial to have a rectangular silicon loaf pan otherwise, you won't be able to get the Ragusa out. I used a
  2. In a small pan melt together all the ingredients for the dark chocolate cover except for the coconut milk. I another pan or microwave heat the coconut milk and carefully add it to the chocolate mixture.
  3. Take a pastry brush and cover all the edges and the bottom of your silicon loaf pan. Put in the freezer to cool.
  4. For the filling again melt all the ingredients except for the coconut milk on low heat. Heat the coconut milk and add to the chocolate mixture.
  5. Stir in the hazelnuts and pour into silicon pan.
  6. Put in the freezer while making the Dark chocolate bottom.
  7. For the bottom melt together the dark chocolate with the coconut fat and cover the filling with it once it has hardened.
  8. Put in the freezer for another 20 minutes and then take the Ragusa out of the pan.
  9. Can be stored in the fridge for up to 1 week.
  10. For the best taste, take it out of the fridge, 10 minutes prior to eating
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at