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 cocoa 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:
Easy to make
& 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!
- 1 1/4 cup (~210 g) finely chopped cocoa butter*
- 2 Tbsp (30 g) coconut oil
- 1 cup (96 g) cacao or unsweetened cocoa powder, sifted (I prefer using half cocoa, half cacao for flavor)
- 2 Tbsp (30 ml) maple syrup*
- optional: healthy pinch sea salt
- optional: 1/2 tsp vanilla extract
- 3 Tbsp (15 g) cacao nibs
- 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 cocoa 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 cocoa 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, 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 8x8-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.
*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).