Creamy Vegan Milk Chocolate (Low Sugar)

This was so delicious! It’s a bit tricky to get vegan milk chocolate here in the Netherlands so I was looking for something I could make now and again. This was a literal dream it’s so smooth and melty. I used a stick blender, blended all ingredients except the coconut creme, then added the creme in bit by bit and it didn’t separate at all. I also accidentally bought creamed coconut (coconut meat? on the ingredients) so I had to melt it a bit to measure 60ml but it’s definitely thicker so might set better?

Thanks for this amazing recipe!

It could be my brand of coconut milk, but to me this chocolate mostly tasted and felt like coconut oil. Without a nut butter or something in there it didn’t have a lot of flavor by itself.

This is very good. To me, it’s less like a chocolate bar than it is like the square truffles (alternate milk and dark chocolate layered) that come in a Whitman’s Sampler. That said, made in individual chocolate piece candy molds (and flavored in various ways) these are delicious and elegant. I’m bookmarking this as a go-to recipe.

Magical. It was separating when I first mixed everything, but I blended it for a bit longer and the way it came together was a dream. Delicious! I would say it’s closer to fudge than a chocolate bar, and it was exactly what I was looking for. Thank you for this!

This chocolate is insanely good. Make sure you like coconut though because it definitely tastes coconut-y. I love coconut so it was great. I’ve made it twice. the first time the coconut oil seperated so it didn’t look as good, but still tasted amazing. The second time i added a little more cacao powder and mixed it more so it was perfect.

I made this twice today. The first time it separated, and the second time it worked brilliantly.

I’d read all the comments first so I knew the risk of the mixture separating, so I halved the ingredients just in case. I swapped coconut sugar for granulated Stevia, which I powdered in a Nutribullet. I used Ayam premium 100% coconut cream, and a crappy $10 Kmart stick blender to mix everything.

The first time I made it, it blended together like a dream, BUT when I was tweaking quantities to taste, I forgot the advice not to add extra coconut cream. So like a numpty I added a spoonful more – but this time, it wasn’t the super thick stuff at the top but the slightly more watery stuff below. And that’s when my mixture separated. Horror! I still put it in moulds to set, but the taste and texture weren’t great.

The second time I made it, I stuck with the advised quantity of coconut cream, and made sure to only use the thickest stuff from a fresh can. It mixed together like gloss and set beautifully, and it tastes lovely.

So based on this I’d surmise that it’s not the type of immersion blender that’s making people’s mixtures separate, but coconut cream that’s too watery (I only used a tiny bit of slightly watery stuff, and it was enough to cause problems). So stick to the thicker stuff and cross your fingers. Good luck!

I finally found coconut cream and sugar and I made the recipe!! It’s in the freezer now but it tasted delicious!! Can’t wait to make more. Might even at some mushroom powders next time.

I used room temperature melty coconut oil and room temperature coconut cream but the mixture doesn’t stay together. I’m not sure if it’s because I live in a hot climate or perhaps because some coconut water got into the coconut cream. Either way, I know some other folks have had this problem but I found a trick around it.
So, DO NOT melt anything! Instead, put the immersion container in the freezer for a few minutes. I did about 2 minutes then stirred it, 2 minutes then stirred. It’s okay if there are clumps because I then gave it a final wiz with the immersion blender and then the ingredients stuck together! Like magic. I was then able to pour it out onto a pan to freeze into bars.
I hope this helps anyone else troubleshooting this recipe!

Thanks for the recipe Dana! ❤️
I have just made it. NutriBullet Blended everything and it came out perfect. So easy. It was all
Done in 10 minutes. Made only half a batch to test it. Will be making it again for sure and like the idea of adding toasted nuts and dry fruit too.

Thank you! My Corona project is to test your recipes; one every day. ?

So far not even one disappointed me.

I made this and it is so delicious, I used my NutriBullet and it came out perfect :) I added some toasted hazelnuts too. Thanks for the recipe!

Hi Dana, it tastes delicious but we had the same problem with the coconut oil separating from the rest of the ingredients, we were using a thermomix to combine, we experimented with different speeds and then transferred to the stovetop to stir on gentle heat but nothing worked! I just used the ingredients in a brownie mix instead.

Amazing recipe! Thanks for posting it. I mixed it with the Vitamix and it works, but you have to be patient! I mixed it twice for 45 seconds at the max speed, but the oil was still separating from the rest of the compound. Then I added more cocoa and mixed again with medium speed and came out very creamy.
Just be creating with the doses, the mix might just need more cocoa or mix a few more seconds.

My non-vegan friend made this for me and it was so good!!! Very rich almost like fudge. He said it was very easy to make. I will definitely be making this myself once this batch is gone. Thanks for a great recipe!

It is so delicious! The one thing that turned out differently are some thin white “streaks” formed on the chocolate. It’s either from the coconut cream, because I separated it from a can and I might have accidentally scooped a little bit of liquid, or from the coconut oil. It doesn’t affect the taste and it is yummy nonetheless! (I uploaded a picture on Pinterest under this recipe as a review). Thank you for the recipe!

This turned out great, albeit not as milk-chocolatey as I had hoped. My chocolate was a lot darker in color than the picture; I used normal cocoa powder, and next time I hope to find dutch-process cocoa powder so perhaps it comes out a bit lighter. I forgot to powder the coconut sugar, and I don’t think it affected the end result much, although I haven’t tried it with powdered sugar yet, so I can’t say for certain. It was still super soft, rich, and almost fudge-like in texture. The flavor was good, though again, a bit darker chocolatey than I had hoped. I used a normal blender, and Goya coconut cream.

For everyone having problems with it separating, I definitely think it has to do with the blender. At first, I used a standard counter top blender and it was not mixing well. I then switched to a similar handheld blender used in the video and that mixed it to the perfect consistency! So yummy!

I made this and it seperated. The coconut cream was room temperature. The coconut oil was still warm from melting it.
When I put it in the vitamix, the top came off and chocolate was everywhere. Pretty funny! I was not about to waste these ingredients, so I poured it onto a plate and put it in the fridge. Every 10 minutes, I stirred it. It mixed together doing this and was saved. The flavor is really nice and creamy.

I followed the recipe and it didn’t work out. I used Cha’s organic coconut cream and had the same problem, it wouldn’t mix. I used my vitamix. Are you supposed to mix the coconut cream first? At room temp, it naturally separates with the cream at the top and the liquid below. I just used the creamy part for this recipe. I couldn’t salvage it, sadly.

Hi! I just made it today and it came out great! I love the fact that its sweet yet super creamy!! I always wanted milk chocolate like this, I couldn’t find coconut cream so I use canned coconut milk and scooped fatty part and mixed with some liquids from it it is seriously so good & I can share with my toddler even! Thank you so much :)

Hey

I love your webside and recipes, I got a dear friend who is allergic to milk and gluten. When we bake or makes snacks together, it is your webside we turn to, thanks :)
This one is delicious before and after freeze :p

So, I got the same issue as others, where the coconut oil separated during the freezing phase . I knew that would happen because the ingredients formed a thick coagulated ball in my Vitamix (I mixed on medium-high for maybe 45 sec to a minute). I used Thai full fat coconut milk, and scooped the cream on top. Anyways, after noticing it had separated in the freezer, I put everything back in the Vitamix, added 2 spoons of maple syrup (because I wanted mine to taste a little sweeter), and reblended it for 45 seconds. The texture looked more like chocolate cake frosting the second time, and I “poured” it back in my pan. I left it for another 30 minutes in the freezer, and the texture is perfect now. It looks exactly like yours Dana! My only regret is not putting a third scoop of maple syrup (more sugar, always ;)).

SO DELICIOUS! I used coconut milk (thick part at the top of the can) and it turned out great! So easy too… I made it in under 5 minutes! Definitely my go to from now on.

I made this recipe exactly as stated. It turned out horribly. The coconut oil did not combine with the rest of the ingredients. I poured it out and put the congealed mass into molds. Waiting for them to harden, but I am really disappointed. There must be something off with the amounts.

This recipe turned out amazing, surprisingly creamy and very chocolatey, though a bit sweet. I decided to add in almonds, which I found created a perfect balance. I’ve shared it with Vegans and non-Vegans alike and they all give it five stars! Thanks for this wonderful recipe. Happy Valentine’s Day to us!

I used canned coconut cream (Thai Kitchen) and unsweetened cocoa powder and topped it with cocoa nibs and it was incredible! I’ll admit I was a bit skeptical after blending the coconut sugar and it came out looking more wet than powdery (? thinking the sugar I used was old maybe or the processor I used blended it too much) but it came out PERFECT! No separating occurred.
I’m 100% not vegan but I can honestly say that this is better than any chocolate bar I’ve tried, and I doubt anyone I give it to would guess it’s low sugar or vegan! Thank you so much! You just made my Valentine’s day ❤️

Unfortunately it didn’t work for me either. Separated…used the vitamix…followed recipe For coconut cream I used the Thai brand full fat Coconut milk and I scooped the cream off the top (same one I always use!) it was room temperature :(

Love your recipes though!!

So so so delicious! I used organic cane sugar instead of coconut sugar because I didn’t have enough and i blended it into a powder! It was so easy to make! 10/10

This came out weird – it separated as a bottom layer which was delicious, creamy and chocolatey and a top layer of pure coconut oil…. Wonder what went wrong.

Oh I love it so much. So easy and so good! Thanks for another great recipe….

Followed instructions exactly and, for some reason, all the coconut oil separated from the other ingredients and I was not able to mix it in even with a high-powered blender. I salvaged the ingredients by pouring off the coconut oil to use in granola and pressing the remaining solids into chocolate bark and freezing. Delicious, just not something you can pour into a mould.

You have to follow her instructions in making the powdered coconut sugar before hand. I added an extra clump of coconut sugar while blending so while pouring the chocolate into the molds the sugar clump fell because into didn’t mix through! ? But it tastes amazing. So rich and yummy, very chocolate-y but not too sweet.

I went out and grabbed a can of coconut cream and made this today!
It is fabulous, a dream come true for this vegan. Indeed, it is delicious.
I have tried other so-called vegan chocolate recipes, but you NAILED it.
Please keep these recipes coming, I have had so much fun and success with every single one I have tried.
Thank you so much for all you are doing.
K