This commercial Spanish milk chocolate contains partially hydrogenated palm kernel oil (trans fats) and soy lecithin. The DIY version eliminates these inflammatory ingredients, replacing the hydrogenated fat with organic coconut oil and cocoa butter for better texture and health benefits.
Based on: Chocolate con leche y almendras
· Makes approximately 32 bars (18.75g each)
· Serving: 1 bar (18.75g)
Why This Recipe is Seed Oil Free
Commercial Chocolate con leche y almendras from Maruja often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Chocolate con leche y almendras may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Delivers chocolate flavor and color while adding antioxidants
Organic whey protein powder
30g (about 2 tablespoons) · Promix Organic Whey Protein
Replaces industrial whey powder with clean protein for texture and nutrition
Organic sunflower lecithin
3g (about 1 teaspoon) · Sunflower Lecithin by Micro Ingredients
Natural emulsifier that replaces soy lecithin and helps bind ingredients smoothly
Organic vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Provides authentic vanilla flavor without artificial additives
Instructions
Step 1. Prepare your workspace by lining a 8x8 inch pan with parchment paper, leaving overhang for easy removal. Roughly chop the almonds (80g) into pieces about 3-4mm in size - not too fine as you want texture. Set aside. Melt the coconut oil (90g) and cocoa butter (60g) together in a double boiler or microwave at 50% power in 30-second intervals, stirring between each interval until smooth and completely liquified at around 35-40°C (95-104°F).
Step 2. In a large mixing bowl, whisk together the coconut sugar (160g), cocoa powder (40g), milk powder (120g), whey protein (30g), and sunflower lecithin (3g) until no lumps remain - this is critical as cocoa powder and protein powders clump easily. Sift the dry mixture twice through a fine mesh strainer to ensure smoothness. The mixture should be evenly colored with no streaks.
Step 3. Slowly pour the melted coconut oil and cocoa butter mixture into the dry ingredients while whisking continuously. Add vanilla extract (5ml) and whisk vigorously for 3-4 minutes until the mixture is completely smooth and glossy. The texture should be similar to thick ganache - if too thick, gently warm the bowl in a warm water bath while stirring.
Step 4. Fold in the chopped almonds (80g) with a spatula, distributing them evenly throughout the mixture. The nuts should be well-coated and evenly dispersed. Pour the mixture into your prepared pan and use an offset spatula to spread evenly, ensuring consistent thickness across the entire surface.
Step 5. Refrigerate for 45-60 minutes until firm but not rock-hard. Remove from refrigerator and use a sharp knife to score into 32 equal pieces (approximately 18.75g each). Return to refrigerator for another 30 minutes to fully set. Once completely firm, remove from pan using parchment overhang and cut along scored lines with a clean, sharp knife, wiping blade between cuts for clean edges.
Step 6. Store individual bars in airtight containers in the refrigerator for up to 3 weeks or freezer for up to 3 months. For best texture, remove from refrigerator 5-10 minutes before eating to allow slight softening. Each bar provides the same portion size and similar nutritional profile as the commercial version but with clean, organic ingredients and healthy fats instead of trans fats.
Storage
Store in refrigerator in airtight containers up to 3 weeks, or freeze up to 3 months. Remove 5-10 minutes before eating for optimal texture. Keep away from strong odors as chocolate absorbs flavors.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.85
Savings68%
Higher upfront ingredient cost but significant per-serving savings. Bulk organic ingredients provide better value over time, plus you control quality and eliminate harmful trans fats and additives.