Friends! You probably know this by now, but I have a thing for chocolate (e.g. Chocolate Pancakes, Chocolate Chip Cookies, Brownies, Chocolate Energy Bites, Chocolate Cake). The obsession is real.
I’ve even shared how to make vegan chocolate before! But I couldn’t help but share my most recent obsession: my go-to vegan dark chocolate recipe when cravings hit. Let’s make chocolate!
This 5-ingredient recipe is very similar to the coating for my Tahini-Stuffed Dates (a.k.a. Tahini Bombs!).
The base starts with a mixture of a little coconut oil and mostly cacao butter, which adds an intensely delicious chocolate aroma and flavor and a lovely creaminess to the chocolate. I’ve found that, if you only use coconut oil, the chocolate is almost too melty to hold on to and way too hard right out of the freezer. This combination makes the perfect base!
The next step is cocoa powder or cacao powder. I’ve found that mixing the two gives the perfect chocolaty flavor that isn’t too overwhelming. Plus, cacao powder can be quite expensive, so I like adding only 1/2 cup instead of 1 full cup (#savings).
To keep things naturally sweetened, I go for just a little maple syrup. You could also sub stevia to keep these entirely sugar-free or agave if you don’t have maple syrup. But, for best flavor and subtle sweetness, maple syrup is my go-to.
Two optional flavor add-ins are sea salt and vanilla extract, which contrast the sweetness well and complement the flavor of the chocolate beautifully. Not essential, but they certainly take these to next-level dreaminess.
Once your chocolate is mixed, I like pouring mine into molds and topping with cacao nibs, which add that beautiful texture and a bit of crunch to the bar. Where my fellow texture freaks at? Creamy + crunchy = dream factor 1,000.
And that’s it! Freeze until you’re ready to eat and enjoy.
I hope you all LOVE my go-to vegan dark chocolate bars. They’re:
Creamy
Rich
Flavorful
Chocolaty
Perfectly sweet
Easy to make
Customizable
& Seriously delicious
These are the perfect naturally sweetened, healthier dessert to have on hand for treats throughout the week. I like keeping mine in the refrigerator and breaking off a bite after dinner. The sugar content is so low (only 2g sugar per half-bar serving!) that I don’t feel bad at all for indulging daily.
If you’re into simple chocolaty things, also be sure to check out my 2-Ingredient Chocolate Truffles, Peanut Butter Chocolate Banana Shake, Tahini Bombs, Coconut Cacao Tahini Snack Bites, and Healthy Vegan Fudge! And if you’re getting into the holiday spirit, also check out my Peppermint Chocolate Cupcakes, Peppermint Drinking Chocolate, and Peppermint Chocolate Brownies!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
5-Ingredient Vegan Dark Chocolate
Ingredients
CHOCOLATE
- 1 1/4 cup finely chopped cacao butter*
- 2 Tbsp coconut oil
- 1 cup cacao or unsweetened cocoa powder (sifted // I prefer using half cocoa, half cacao for flavor)
- 2 Tbsp maple syrup*
- 1 healthy pinch sea salt (optional)
- 1/2 tsp vanilla extract (optional )
- 3 Tbsp cacao nibs
Instructions
- Add 2 inches of water to a medium saucepan and bring to a rolling simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler”).
- To the mixing bowl, add finely chopped cacao butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk – about 2-3 minutes.
- Once melted, carefully remove bowl from heat (turn off stovetop), add the cacao or cocoa powder to a fine mesh strainer (like this one), and sift it over the melted cacao butter (otherwise, it can be clumpy). Use a whisk or wooden spoon to mix until fluid and thoroughly combined.
- Add maple syrup and stir once more. At this time, you can also add the (optional) salt and vanilla .
- Taste and adjust flavor as needed. I added about 2 Tbsp maple syrup total (as recipe is written // adjust if altering batch size), but it’s completely up to you and how sweet you prefer your chocolate. Add more vanilla to enhance the chocolate flavor and add depth of flavor, salt for saltiness, or more cacao/cocoa powder for intense chocolate flavor.
- Pour your chocolate into molds of choice. I like these bar molds, but you can also just pour into paper cupcake liners, or an 8×8-inch baking dish lined with parchment paper. At this point, sprinkle on your cacao nibs. I also sprinkle on a pinch more salt.
- Carefully transfer to freezer (I like setting mine on a baking sheet or plate so it lies flat and is stable while chilling). Remove from molds once the chocolate is set – about 1 hour.
- Store covered in the refrigerator for several weeks or in the freezer for even longer. Let come to almost room temperature before enjoying, as it’s creamier and the flavors are more pronounced when it’s warmed up a bit.
Video
Notes
*To keep things naturally sweetened, I go for just a little maple syrup. You could also sub stevia to keep these entirely sugar-free, or agave if you don’t have maple syrup. But for best flavor and subtle sweetness, maple syrup is my go-to.
*Nutrition information is for half of 1 bar (of 6 total bars).
Angela A says
Great, simple recipe! Thank you 🙏 I didn’t have any cacao butter so I subbed the coconut oil – I only put in 1 C ~ it worked! I added double the maple syrup and added chopped almonds. Delicious!
Amazing! Thank you for sharing, Angela! xoxo
Sonja Kingsbury says
I didn’t try this recipe yet. I would like to try it with date syrup instead of maple syrup. Would the ratio be the same? Do you have any experience with that?
Hi Sonja, We haven’t tried it that way, but it might work with the same amount! Let us know if you try it!
Cláudio E. says
Hello, greeting from Portugal. I have multiple myoloma (plasma cancer) and I know cacau is good for my problem. So I gonna start right now cooking these recipe. My question is do you know any more people with cancer disease who cooks dark chocolate? Do you think that’s OK, or there is a better alternative?
Hi Cláudio, we’re so sorry you’re going through that! We’d recommend discussing that with your healthcare providers. ❤️
Marie says
I just wanted to mention that dark chocolate is vegan. Well unless you’re making chocolate covered bacon!
It looks like a fun recipe, but calling it vegan dark chocolate is redundant.
mama2desi says
Marie, If you go to the store and get dark chocolate bars, chips, bark, melting chips, etc most of them here, atleast in the USA, have milk in them. Certain companies do have dark chocolate without milk but Ive found it can be hard to find at my local stores and way more expensive. Buying online is an option…but to say dark chocolate is already vegan, is opposite of what I have found.
lauren says
so many times i’ve assumed such and then grabbed a dark chocolate bar at a grocery store to find it isn’t vegan at all. i’m thankful this vegan recipe exists!
Emma says
This looks like an amazing recipe! If I wanted the chocolate to be around 55% coco would I just increase the coco butter and decrease the coco powder?
Hi Emma, for a lower cacao percentage, we’d suggest increasing the sweetener. This recipe might be closer to what you’re looking for. Hope that helps!
Colleen says
OMG delicious, made 1/2 a batch, deseeded some medjool dates, stuffed them with smooth peanut butter and unsalted peanuts, or almond butter and almond flakes and then coated in your chocolate with a sprinkle of pink salt. 30 mins in the freezer and oh boy, heaven in two mouthfuls, thank you so much.
Left over was mixed with a little smooth peanut butter and poured over peanuts yummy
YUM! That sounds incredible. Thank you for sharing, Colleen! xo
hanna says
If you are adding other flavor powders to the mix such as adaptogens etc, will this mess with the powder ingredient ratios? I want the mixture to fit perfectly into the molds, and I am also doing the seeding method so adding extra seed chocolate suring the temper process. Should I cut down on the cacao butter and cacao/coco powder ratios?
Hi Hanna, we’d say it will depend on how much of the adaptogens you’re adding. If 1/2 tsp or less, we don’t think it will make a big difference. But if more than that, maybe adjust.
Chris says
Is it possible to temper this chocolate? If so, when would you suggest doing it? (presumably after it has been made and set?) It looks amazing as is but I would like something with a little more snap.
Hi Chris, we don’t have much experience with tempering chocolate, but we don’t see why it wouldn’t work. Let us know if you try it!
Chris says
It worked out great! It’s a touch less snappy than store-bought chocolate (possibly due to coconut oil?), but the texture and flavor are excellent and it seems to be keeping well at room temperature.
Awesome! Thanks for sharing, Chris!
Aus says
Hey Chris would you be interested in sharing your process? Would love to know more.
Chris says
Sure, although I am merely a novice so my thoughts should perhaps be taken with a grain of salt. I did end up omitting the coconut oil because it seemed to prevent the chocolate from setting properly.
Basically, what I did was make the chocolate as the recipe instructs minus the coconut oil and allow it to set in the freezer for several hours. Then I melted two thirds of it in a double boiler (stirring frequently until it is totally smooth). When it was completely melted, I took it off the heat and stirred in the remaining one third of the chocolate until it melted. I stirred frequently and set the bowl on top of some ice packs to cool it until it started to thicken, which happens when it gets below about 77F. I then put it back on the double boiler and stirred just until it melted completely again.
That last part seems to be the most difficult; if you heat the chocolate too much at this point, it will not set. If you’re not in the habit of praying, this moment might be a good time to start. I was aiming for 88F (some sources tell you to go higher, like 91, but I am too much of a coward to try that), but I pulled it off the heat around 85 or 86 so that I wouldn’t overshoot and have to start over (which I did, a lot). I stirred it for several minutes. Then I tested it by dipping a knife into the melted chocolate and leaving it out on the counter to see if it set relatively quickly (within a few minutes) and looked sort of glossy. If it does, the chocolate is tempered and you have to move very fast to get it in the molds and add things like nuts before it solidifies (I did toasted almonds and amaretto-macerated strawberries in one batch and pistachios and white chocolate chunks with mint in another). Then all you have to do is throw it in the freezer for 15 minutes (any longer and it may turn blotchy). After that, it should be safe to store at room temperature. I’m still learning and practicing, but the method described above has produced passable results so far.
Aus says
@chris Ohhhh you are the real MVP. Thank you SOOOOO much for the write up.
Sonia says
Can I substitute the syrup with date paste?
We haven’t tried it that way, but maybe! Let us know how it goes!
Rebecca says
Hi,
I’m looking to make your 2 ingredient vegan truffle balls but by making my own chocolate instead of buying a bar of chocolate. Could you please let me know how many grams this recipe makes of chocolate? It says 12 bars. How many grams per bar is that?
Thank you so much.
Rebecca
Rebecca says
Also I would be interested in making chocolate without coconut oil. Is that possible?
Yes! See this recipe instead.
Hi Rebecca, we’re not sure of a precise measurement, but would estimate about 30 grams per bar. Hope that helps!
Emily Vannes says
I really want to make these but since you keep them in the fridge, I am wondering whether they are “soft” bars that melt when at room temperature? Or, do they remain firm like a regular candy bar?
Hi Emily, Only if it’s super warm would it get soft (due to the coconut oil). Hope that helps!
C Major says
My mixture turned into a thick, fudge like texture. Is there something else I can do?
Hm, did you make any modifications? Did you use the metric or US customary measurements? You could try thinning with more melted cacao butter or coconut oil.
Becca says
I made these but used honey instead of maple syrup- absolutely delicious! I was hoping to mail some homemade chocolate for the holidays- do you have any recipes that don’t require refrigeration?
Hi Becca, if sending in a cooler climate, we think it would be fine. Coconut oil melts above 78 degrees Fahrenheit. Hope that helps!
Chauniqua Major says
Hi! I didn’t- followed it to the T! I was wondering if I should keep the ingredients on the double boiler while stirring in the cacao powder?
Shirley says
These chocolate bars are delicious! The creaminess of the cocoa butter in this , seriously amazing.
So glad you enjoy them, Shirley =) Thanks so much for the lovely review!
Alice Aivazian says
Can I use this chocolate in baking e.g. melting and adding to batters?
We haven’t tried it, but we don’t see why not! Let us know how it goes!
Sheryl says
I made this, but subbed sugar cane syrup because I didn’t have maple. It didn’t freeze, leeched out of the chocolate, which tasted quite awful. 2 re-meltings later, with corn sirup first (also leeched out), then table sugar & instant coffee & it’s quite tasty. I’m afraid to waste time trying maple syrup because I don’t know why it would freeze any better than the other two. Any other recommendations?
Hi Sheryl, we haven’t tried with either of those sweeteners, but perhaps they were too dense, causing them to sink?
Suchitra Chandran says
Loved how easy and delicious this turned out
Yay! Thanks for sharing, Suchitra!
Veronica says
Fabulous :) quite a simple process and very easy to make it your own. I toasted and chopped up some almonds and added them in. I also subbed in agave. Very pleased with results. Mahalo!
Thanks so much for the lovely review, Veronica. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Tiffany says
Would I be able to sub cacao for carob powder?
HI Tiffany, it might work! We also have this version: https://minimalistbaker.com/sugar-free-coconut-carob-bars/
Lisa Cookwitch says
This was so much fun!
Nice and easy. I panicked initially as I had cocoa butter buttons, and they go really liquid, but I persevered.
The shiner the surface of the mold you use, the more glossy the chocolate surface.
I added dried blueberries to mine, and they were delicious. I can see lots more experimentation ahead!
3 tbs of maple syrup for me, as my cocoa was very strong.
https://www.instagram.com/p/B_Nhi8-HR_s/
Thanks for sharing, Lisa!!
Danielle says
Made this yesterday and I’m so happy with how it turned out! It was so easy to make, quality dark chocolate is hard to come by where I live. I added an extra tablespoon of maple syrup and a little sea salt on top – perfection. Excited to try other combinations next time, including peanut butter and nuts!
We’re so glad you enjoyed them, Danielle! Thanks for sharing!
Ally says
Quarantined and don’t want to run out to buy cacoa butter… can I sub coconut butter instead?
Hi Ally, The cacao butter gives it a creaminess that coconut butter doesn’t, but it might still be okay- just different. Let us know if you try it!
Amy says
Absolutely amazing! Just made this with my make-shift double boiler, and couldn’t have been easier. Sprinkled each differently with walnuts, cacao nibs, and sunflower seeds. Extremely creamy texture that melts in your mouth. Added an extra tablespoon for sweetness but next time will just stick to the 2. Came out easy in silicone cupcake molds. Thank you for such a great recipe!
We’re so glad you enjoyed them! Thanks so much for sharing, Amy!
Pooja Mehta says
Absolutely amazing! We experimented with a few different flavors in addition to the classic sea salt + cacao nibs, and peanut butter swirls tasted delicious. Just like Reese’s :) Roasted cacao nibs add a brilliant crunch. Used a combo of erythritol and stevia as sweeteners to make this the ultimate guilt-free treat. Highly recommend doing this, I’ll be making more of these for sure!
Thanks for sharing, Pooja! We’re so glad you enjoyed it!
Jess says
What’s the difference between this and the “ EASY VEGAN CHOCOLATE” recipe linked in intro? I have the ingredients for both, and don’t know which to make…. is there a difference in texture (since I noticed the cacao butter/powder ratios are different)? If so, which one is softer/creamier? Thanks!!
Hi Jess, these bars are softer/creamier due to the addition of coconut oil. Hope that’s helpful!
Hanna Long says
what would be the percentage of this chocolate ….85%?
Yes, around there!
Tara says
I don’t know why I haven’t done this sooner. I always have some kind of store bought unsweetened chocolate at home ( weird I know, I like the bitterness!) so when I saw this recipe a few day’s ago I ordered cocao butter and just whipped up a batch this morning. I only added cocao nibs for some crunch. froze it in ice cube trays for a perfect portion with my nightly tea! So yummy.
Great idea! Thanks for sharing, Tara!
Angela B says
This sounds amazing! Do you think I could sub coconut manna/butter for cacao??
It’s already what I have at home so wondered what you thought!
Hi Angela, The cacao butter gives it a creaminess that coconut butter doesn’t, but it might still be okay- just different. Let us know if you try it!
Vaidant Jain says
Hey! This looks great. What can be a possible alternative to cacao butter?
Hi Vaidant, we would recommend this recipe for an alternative without cacao butter: https://minimalistbaker.com/creamy-vegan-milk-chocolate-low-sugar/
Eli says
Never buying chocolate again. This recipe is so easy and so versatile. I’ve added nuts, dried fruits, I’ve even made peanut butter cups with this recipe. Thank you thank you thank you for sharing this gem!
We’re so glad you enjoy them! Thanks for sharing!
Kaelee says
Could you sub coconut butter for cacao butter?
The cacao butter gives it a creaminess that coconut butter doesn’t, but it might still be okay- just different. Let us know if you try it!
Angelica Mendoza says
Hi Dana! I want to make this for valentines day, but I was wondering If I were to use this recipe to put on top of sugar cookies? Would the consistency be too runny? Thanks a bunch!
Hmm, I’ mot sure! Let us know if you give it a try!
Rosemarie says
I’m can’t have gluten in my food. This dark chocolate Recep looks yummy! This recipe gluten-free me to make it.love you all the recipes. Keep safe.
Many thanks
Rosemarie Sandvik.
Manuela says
I made these and the vegan milk chocolate today. I didn’t make any adjustments and both chocolates turned out perfectly. I love both recipes. Thanks Dana!
Ruthie says
I definitely will be making these! I would appreciate it very much if you would please tell me the weight of 1-1/4 cups finely chopped cocoa butter. Thank you!
Hi Ruthio, you can see the weight measurements for this recipe by clicking the “metric” link just below “Ingredients.” Hope that helps!
Nike Otim says
Hello and thank you for the 5 ingredient dark chocolate. The recipe says cocoa butter but when you click on the link it sends you to Amazon Cacao Butter. So is it cocoa butter or cacao butter?
Hi Nike, thanks for letting us know! Cacao butter is correct.
Sofi says
Hi,
Would it be possible to leave out the coconut oil (I’m allergic to coconut)? Do I need to add more cacao butter?
I have tried the easy vegan chocolate tecioe, which turned out really tasty, but it melted instany in my hands. Maybe the different ratios in this recipe would help?
Hmm, we haven’t tried that, but maybe? Let us know if you try it!
Saira says
I have seen rice milk chocolate, that uses rice starch and rice flour, have you ever tried something like that?
Interesting! We haven’t!
alz says
I was wondering the same thing. it was used in moo free chocolate based on the UK
do you have any recipe?
Angela says
This recipe was fabulous and was really easy to get out of my silicone baking cups! I made it with stevia instead of maple syrup and added the vanilla and sea salt like the recipe suggests – perfect! I just have one question though… I noticed that the chocolates start to get quite melty when they hit my fingers, and suspect that this might be due to the coconut oil. I used the metric weights for the ingredients to be as precise as possible, and wondered if you’ve ever tested the recipe without coconut oil? If so, how did the results differ? Thanks!
Hi Angela, we like the bit of melty texture that the coconut oil provides, but you could definitely make it without. We would recommend this recipe: https://minimalistbaker.com/easy-vegan-chocolate/. Hope that helps!
Diana says
Can i substitute maple syrup with honey?
We haven’t tried it, but it should work. Let us know how it goes!
Melissa says
Could you chop this up and I use in chocolate chip cookies?
We haven’t tried it, but let us know if you do! Just know that chocolate chip usually have stabilizers in them to prevent them from spreading when baked. So these might not hold their shape as well.
alz says
can you recommend a stabilizer ?
We haven’t used them in baking, but maybe soy lecithin or sunflower lecithin?
Nabeelah says
I don’t have cocoa butter, can you substitute with coconut butter.
This looks so delicious but I’m leaving out the maple syrup. Doing a sugar detox
Hi Nabeelah, It would provide a completely different texture / flavor unfortunately. But if you give it a try let us know!
Nabeelah says
Thank you didn’t such a quick response!!
LOve your recipes in my inbox.
Might have to give this recipe a miss though, as cocoa butter is extremely expensive on this side. Would cost like $40 for that ingredient.
Going to bookmark this one, just in case they ever have a special on the cocoa butter. :)
Than says
Hi,
Will I be able wrap them to gift or would they melt? Cheers
Just like any chocolate, it would be subject to melting in hot temperatures. But assuming it’s a semi-cool temperature, should be fine.
Johanna says
Did you by any chance weigh the ingredients? Would love the grams to make sure the ratio is the same as yours!
Hi Johanna, you can find the weight measurements by selecting “metric” beneath the ingredient header. Hope that helps!
Mady says
These are so good! So smooth and rich! I love how customizable they are. I made a variety of bars by including ingredients I already had, such as: almonds, toffee, coconut, cranberries, chia seeds, and some white chocolate chips. :) I added a bit of agave and some of the syrup mixture settled to the bottom of some of the molds when I poured it, but it created a fun sweet layer on the top of the bars when I flipped them out (and the rest of the bar was still sweet enough).
Thanks so much for this simple and super tasty recipe! I’ve made chocolate before but I really like the coconut oil and cacao butter proportions in this recipe. Making chocolate at home feels like a much cheaper and at least somewhat healthier alternative to store-bought chocolate. And just as good, if not better!
So glad you enjoy these, Mady! Thanks for sharing your modifications!
Anna says
Hi, Dana! Thank you for your amazing blog! Do you have a milk chocolate recipe?
Hi Anna, we don’t, but great idea! We will add it to our list to try!
Jennie says
Hello!
I reduced the measurement to half of what’s on the recipe and made 6 bars only.
However after freezing overnight, they have a very oily taste. Is there a way to make it less oily? Maybe skip coconut oil?
Thanks,
Jennie
Hmm that is very odd.. did you add more oil than the recipe called for? You can try reducing the amount and that should help!
Jennie says
Yea I followed exactly what’s on the recipe. Both cocoa butter & coconut oil should be measured raw (in solid form), correct?
Simon says
Hi there, thanks for sharing this great recipe. Made it for the first time yesterday and turned out pretty good. Perfect level of sweetness and love the sea salt note. When the chocolate is at room temperature, it’s a little softer/creamier compared to traditional dark chocolates — do you have any recommendations for getting the texture a little closer to regular dark chocolate? I noticed when eating straight from the refrigerator, the crunchiness is improved.
Francis Williams says
Ah yes, just like the shop bought dairy chocolate. I tried making another vegan chocolate but it’s just a bit soft. Lovely but soft.
Misha says
Would you be able to sub the maple syrup for rice malt syrup? Thanks!
I think so, but we haven’t tried using it in this recipe and can’t say for sure. Let us know if you experiment with it, Misha!
Francis Williams says
Hi does this chocolate recipe stay hard then outside of the fridge like if I were to say carry it around in my bag all day or to wrap it as presents and leave it under the tree?
Thanks and love the recipe.
Francis
Hi Francis, you can keep it at room temperature as long as it is not exposed to prolonged periods of super warm temps, it will get soft.
Cosmina says
Hello from Europe! Please help me with the amount in grams for the cocoa butter! We do not use “cup” measurement and transformation from cup to grams differs for each ingredient. Couldn’t find anywhere for solid cocoa butter. If I transform cup to grams (as a general rule) it resulted 270 grams of cocoa butter which seemed me a lot and the chocolate turned to have a little oily taste at the end. Thank u! Cosmina
Gabriela says
Delicious! I sub the maple syrup for coconut sugar – I liquified it first, to make it very thin and it blended perfectly.
Great – thanks for sharing, Gabriela!
saira says
Hi! Do you have any recipe for coconut free vegan milk chocolate ?
Not yet, but we’ll add it to the recipe request list!
Robyn says
I’m shocked at how easy this was. I always find it hard with store bought chocolate to strike the right balance between bitter and sweet. Thank you!
We’re so glad to hear that, Robyn!
Cheri Capuano says
I have a question about shelf life and storage. I recently purchased some vegan chocolate chips and melted them down to make chocolate candy bars similar to Hershey bars. After a few days they seem to turn white and had little bumps all over them. Research has shown me that that maybe sugar blooming. Have you experienced any issues like that with this recipe? Any suggestions on how to store it properly if it’s not refrigerated?
Hi! We have recommended how to store the chocolate in our recipe directions, but for more info on chocolate blooming, this article may be helpful!
saira says
Hi,
Is there any way I can make this less dark/strong? With out using dairy milk powder or coconut milk powder?
Sigrid says
How much stevia do I use to replace the maple syrup? And what form – powder? liquid?
I would use 1/2 tsp of powdered stevia, or 12-18 drops of liquid!
Di says
Hi,
Would these be good to use for s’mores?
Thank you!
Yes!
Kelsey says
Just made this today and it is so freaking good!!!! So deliciously creamy, and my partner loves it so much so that we don’t have to buy store bought stuff which (use to be) his fav. I highly recommend this recipe for anyone reading. So similar to loving earth choc which is expensive over here in (middle earth) NZ
Ps I added an extra tbsp of maple cause my partner likes things sweet!
Julia says
These are amazing! I added a drop of peanut butter to each “cup” and they are perfect. Thanks!
Great idea!
Mira says
This looks so yummy! Can you sub shea butter for coconut oil/cocoa butter? I think shea butter is easier to find in my town
Hi Mira! We have not tried using shea butter for this recipe, and can’t say for sure. If you give it a try, report back on how it goes!
Patricia Heller says
I made these. I modified them a little, they were too liquid. I added Organic Coconut flour 1/2 C. Seems like a lot but it was much better. I also increased the organic maple syrup. I used small candy molds and had a great product. It made 45 chocolates. They turned out gorgeous.
Earth Majesty says
Let me just say that I LOVE this chocolate!! And so do all my family and friends :D Thank you from Oakland, CA!
I’m wondering if you have any suggestions for how to get it to stay solid longer? Change the ratio of coconut oil to cocoa butter? I find that at room temperature for too long it starts to get soft and changes the consistency, it actually tastes different than when it is cold.
Thank you !
pahdmae says
omg this is PERFECT! my mom will love this! she’s a chocolate monster!
Vanessa says
I am extremely allergic to coconut. Yes, I am aware it is an off allergy. Is there something I could substitute in for the coconut oil? Thank you!!
I’m wondering if avocado oil wouldn’t be the next best thing!
Jen says
Hi Dana, can almond butter or peanut butter be used instead of cocoa butter? I know it would change the taste but just wondering also if it would have a similar texture?
Hi Jen! We have not tried either as substitutions, so we can’t say for sure. Its worth a shot though! Report back on how it goes.
iamshazii says
Hi, the 1 1/4 cup of Cacao butter is the quantity that is melted, or the quantity in solid finely chopped form?
Thanks for this recipe, i made it last night, made a huge mess in my kitchen, there’s chocolate EVERYWHERE! haha, but it tastes really good!! it was hard getting the ingredients here in Montreal (QC), Canada though
Hi! It is 1 1/4 cup in solid form finely chopped!
Wendy says
i love dark chocolate and have made this recipe a few times now but my daughter only likes milk chocolate so I adapted the recipe slightly by adding half a cup of soya cream and because its nearly christmas I left out the vanilla essence and added a tsp of orange essence, it tastes just like Terry’s chocolate orange, mmmm delicious, thank you for your wonderful recipes, all the best for 2018
Wendy
Reanna says
This recipe is amazing! I’ve never made chocolate before but it’s incredibly easy (and fun)! I’ve been making chocolate all week. I did up the amount of maple syrup (using 4 Tb. instead of 2) and added a little extra vanilla but followed the recipe exactly other than that. The possibilities of what to add are endless! I’ve put in chopped pecans, dried blueberries, coconut, macadamia nuts, peanut butter, and even cashew butter and freshly squeezed orange juice. They are good plain as well. Thank you for another wonderful recipe!
Diane says
Fantastic Holiday Gift! Thank you so much. I poured into mini baking cups and froze. The second recipe I used Peppermint Extract and sprinkled crushed up candy canes! Yum Yum Yum.
Yay – thanks Diane! Great idea. xoxo
Cassie Autumn Tran says
OMG! Perfect Christmas treats and gifts! I would love to make little cubes of chocolate to snack on throughout the day too!
Julie says
If the bowl to melt isn’t to actually touch the boiling water in the frying pan, what do I use to kept the bowl above the water. I’m not a very experienced cook, or bright! Lol
Juste use a bowl that’s big enough not to sink to the bottom of the pan. Good question!
Wendy says
i made some tiny little mouth sized bites of this rather than bars and they were incredible, so now I’m wondering if i added coconut cream to the chocolate when it is in liquid form if I could make your 2 ingredient truffles, do you think that would work?
While we haven’t tried, I think that could work! Report back on how it goes!
Lieke says
Wow this is hardcore dark chocolate! And I thought I was a dark chocolate lover. This was way too bitter for my liking. It compares to a 98% cacao chocolate bar. So I added a little extra maple syrup. The texturen was dreamy though!
Thanks Lieke!
Erin says
Are all cocoa butters the same? Are they all edible? I have cocoa butter that I use to make body butter and chapstick, can I use the same one for this recipe?
Thank you! I love your recipes!
Hi Erin! Yes, as long as it is 100% pure cocoa butter, you can cook with it!
Heather Rennie says
would you mind sharing the brands of cocoa/cacao powder you use? is it dark cocoa or regular?
My cocoa powder is Trader Joe’s. My cacao powder is Nativa Organics.
Jessika says
How much cocoa butter is 1 1/4 cup? I mean in reference to the prepackaged cocoa butter you purchase?
210 g. In reference to the package I purchased you’ll have plenty of cocoa butter for other batches of chocolate (and other uses).
Rhiannon says
Hey,
Just wondering if you have any ideas as to what to add to make a dark chocolate orange flavour, mint flavour? With out tasting too artificial
Thanks! Can’t wait to try these out.
I would recommend a high quality food-grade oil. Add a drop or two of orange oil or peppermint oil after melting!
Sarah says
Yum! Had my first go at making this last night and it turned out great – I sprinkled chopped peanuts on top! Thanks for all your recipes. Seriously. We had your enchiladas for dinner and chocolate for dessert! It’s like Christmas every week when a new recipe shows up in my inbox. Grateful.
So kind! Thanks Sarah – xoxo
Lizbee says
Well, I tried using sugar in place of maple…Any tips on getting sugar to melt in cocoa butter? I had it over the double boiler for 10 min or so and it was still a pile of sugar grains in the bottom. I’m guessing sugar isn’t fat-soluble, but other comments say no additions of water! Any thoughts?
Hmm, keep cooking and whisking vigorously. Also, you could try blending the mixture in a small blender (like a magic bullet) once melted and slightly cooled to liquify!
What Mum Loves says
I absolutely love vegan chocolate, yours looks amazing! <3
McKel Hill, Nutrition Stripped says
Pinned this earlier today! Such a great idea to satisfy the sweet tooth craving in a healthy way.
Mafalda says
Hi, Dana! Which unsweetened cocoa powder do you use, please? Thanks!
Trader Joe’s brand!
Colleen says
So, I don’t understand how this is any different than your “Easy Vegan Chocolate” that you linked. Do you use them each for a different purpose? Maybe the consistency is different?
Thanks!
The flavor is different, and the texture is slightly different. I use different ratios of the ingredients (as you’ll notice), which yield better results in my opinion!
Nayna says
Great recipe! Thank you ?
Danelle says
I made these and they are like a gnash texture, I want a number five crystal snap. Is it possible to temper chocolate that is made from Cacao butter and cacao powder? I want to make shiny, snappy chelate bars as gifts for Christmas. Thank you! I have made most of your recipes and love all of them!
Danelle
Hi Danelle! I haven’t tried tempering this recipe and don’t have any tips – sorry!
Myra says
Sounds delicious. Just wondering i can substitute the maple syrup with fresh, raw honey? Thanks.
Of course!
Alex says
Could you sub the coco butter for manna/coconut butter?
It would provide a completely different texture / flavor unfortunately. But if you give it a try let me know!
Carmen Tomas says
excited to try this so i can reduce my chocolate wrapper waste! <3
Whoop! Good call.
Earl says
Hi. Will this melt at room temperature?
No! Only if it’s super warm would it get soft.
meredith says
Do you suggest an alternative for coconut oil? I have an allergy to coconuts!
I’m wondering if avocado oil wouldn’t be the next best thing!
meredith says
Thank you so much. Will give it a try. And thanks for all your recipes. I make them all and my family especially loves all your pancakes. My husband still has no idea he’s eating vegan and gluten free half the time!
L says
Whoa. As I was reading the post I literally have a plate of tahini bombs on my lap ready to shove in my face. I’m taking this as a sign that I need to make this chocolate.
haha yay! Those are a MAJOR fave of mine.
Karon Davis says
Would love to buy a mold like the one you are using .
Where can I get one?
Love you blog !
Karon Davis
I found mine here on Amazon!
Rachel says
LOVE the chocolate!! I really want to use granulated monk fruit sweetener for a sugar free version but it seems that may not work from other comments I’ve read. I also can’t figure out how to clean the silicone molds : (
The silicon molds are dishwasher friendly. Otherwise, soak in warm soapy water to get clean. We haven’t tried monkfruit but it should work (can’t see why not)! Let us know if you give it a try!
Natasha - Échos verts says
Hello! Thank you for this beautiful recipe! Can we let the chocolate cool down at room temperature instead of putting it into the freezer?
Yes!