Vegan Oat Chocolate Mendiants

$49 (USD)

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On Demand Recipe

Oat Chocolate Mendiants

Mendiants are a fantastic canvas for all kinds of flavors and toppings.

They're easy, convenient, and delicious products you can easily perfect if you want to start your chocolate business or journey, even for a plant-based line!

Chef Melissa's mendiants are your best option. Why? Because they're made with oat-based chocolate that will leave everyone wondering what kind of artisanal, delicate white chocolate you used.

If you struggle to find a delicious vegan "white" chocolate with great texture and mouthfeel, this coconut, oat, and vanilla-based recipe is for you. Try it for yourself. You'll be amazed! It's "milky", full-bodied, and smooth. We're sure it will become your go-to white vegan chocolate recipe.

These mendiants are also the perfect customizable bite. Top them with pistachios, roses, and strawberries, and they turn into a fruity, creamy, crunchy, and floral treat!

With this class, you will discover the basic principles you need to start making vegan chocolates from scratch that go far beyond (the good ol' reliable, but monotonous) dark chocolate that plant-based customers always have to eat.

Master this oat chocolate recipe by Chef Melissa and make your vegan customers fall in love with your chocolates, enroll now!

  • Oat Chocolate Recipe (from scratch).
  • Mendiants.


What is included in the recipe?

  • Lifetime access to the recipe video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.


Recommendations and rules:

  • You will have lifetime access to the recipe video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.