Creamy Vegan Milk Chocolate (Low Sugar)

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Stack of homemade Vegan Milk Chocolate Bars

We’ve mastered Vegan Dark Chocolate, but after so many reader requests for a milk chocolate recipe, we knew it was time to experiment further. After many (many) rounds of testing, we cracked the code!

Our friends helped select the winning version with a blind taste test, so you know it’s good when pure taste is the deciding factor. Let us show you how it’s done!

Coconut cream, cacao powder, coconut oil, and other ingredients for making our homemade Vegan Milk Chocolate Recipe

This 6-ingredient, low sugar vegan milk chocolate recipe is creamy, rich, and SO satisfying. Plus, it’s super simple to make and uses ingredients you likely have on hand right now!

Using an immersion blender to blend our Easy Vegan Milk Chocolate recipe

How to Make Vegan Milk Chocolate

Compared to dark chocolate, milk chocolate is typically sweeter, has a less intense cacao flavor, and has milk in some form to make it creamier (powdered milk, milk fat, or condensed milk).

To keep it dairy-free, we swapped out dairy milk for coconut cream. But adding too much coconut cream can cause it to get too mousse-y and fudgy, so we had to find the perfect balance.

After much trial and error with cacao butter vs. coconut oil, we found coconut oil much easier to work with. And it gives this chocolate a melt-in-your-mouth texture. Swoon!

We opted for cacao powder for a pronounced but not overwhelming chocolate flavor. You can also use Dutch-process cocoa powder if that’s more your thing — it will reduce the bitterness even more.

For sweetener, we went with coconut sugar and blended it into a fine powder for a silky-smooth texture. We think stevia would also work well.

Next, we blended everything with a little salt and vanilla using an immersion blender, then poured the mixture into these bar molds to let set in the freezer. It’s that easy!

Pouring the Vegan Milk Chocolate mix into bar molds

We hope you LOVE this chocolate. It’s:

Rich
Fudgy
Creamy
Naturally sweetened
Low sugar
& SO delicious!

This would be the perfect treat for keeping in the freezer for when chocolate cravings strike!

More Chocolate Recipes

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!

Stack of Vegan Milk Chocolate Bars topped with sea salt and cacao nibs

Creamy Vegan Milk Chocolate (Low Sugar)

Creamy vegan milk chocolate made with 6 ingredients! Low sugar, naturally sweetened, incredibly rich and satisfying. A delicious plant-based dessert!
Author Minimalist Baker
Print
Slices of Vegan Milk Chocolate on a small plate
4.18 from 28 votes
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings 24 (1/4-bar servings)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 weeks

Ingredients

CHOCOLATE

  • 1 cup melted coconut oil
  • 1/2 cup coconut cream (room temperature or warm, not cold)
  • 1/2 cup raw cacao powder or unsweetened cocoa powder
  • 1/4 cup coconut sugar, powdered (blend in a blender to achieve powder*)
  • 1 pinch sea salt
  • 1/4 tsp vanilla extract

FOR TOPPING optional

Instructions

  • To the cup of an immersion blender, add melted coconut oil, coconut cream (room temperature), cacao or cocoa powder, powdered coconut sugar*, a pinch of salt, and vanilla. Blend well to combine, scraping down sides as needed.
  • Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, more vanilla to enhance the chocolate flavor and add depth of flavor, 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 and chop into bars or "bark" after freezing. At this point, you can also sprinkle on your cacao nibs and sea salt (both optional).
  • Carefully transfer to freezer (I like setting my mold on a baking sheet or plate so it sits flat and is stable while chilling). Remove from molds once the chocolate is fully set — about 30 minutes.
  • Store covered in the refrigerator for several weeks or in the freezer for 1 month (sometimes longer). It can be out at room temperature up to 1 hour, but it does get a little soft and can melt if too warm.

Video

Notes

*To make coconut powdered sugar, simply add desired amount of coconut sugar to a high-speed blender and blend on high until a powder is achieved. Just be sure to add a great enough volume for it to blend properly (we used ~1 cup /192g and saved the rest for future baking projects).
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 24 servings)

Serving: 1 one-quarter bar servings Calories: 96 Carbohydrates: 2.9 g Protein: 0.4 g Fat: 9.3 g Saturated Fat: 7.7 g Polyunsaturated Fat: 0.01 g Monounsaturated Fat: 0.05 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 38 mg Fiber: 0.4 g Sugar: 1.9 g Vitamin A: 0 IU Vitamin C: 0.12 mg Calcium: 0.56 mg Iron: 0.31 mg

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  1. Montavia says

    I’m wanting to buy a coconut milk chocolate bar that is really expensive and there is no review drop down nor any reviews and comments plus I couldn’t find a video on YouTube of ppl tasting it and I don’t liked the taste of coconut but I wanted a vegan friendly milk chocolates bar. If they used vanilla, cane sugar, and dark chocolate, with all those flavors mixed should I be able to taste the coconut?

  2. JK says

    Hi there, just to say that while coconut sugar might have a lower glycemic index than table sugar or sucrose, it is almost identical to sucrose in carbohydrate and calories per 100g. While I appreciate a quarter of a cup of any kind of sugar isn’t overdoing it, I think it’s a bit misleading to state this is a low sugar option. It wouldn’t be low sugar if you ate it all at once! Thanks for reading.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback! By low sugar we are referring to the fact that it is much lower sugar than store bought alternatives and at the recommended serving size contains only 1.9 grams sugar. But we see where you’re coming from! We’ll keep that in mind for the future.

  3. Britney says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Britney! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Charlotte says

    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.

  5. Katy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for sharing your experience, Katy! Way to stick with it and troubleshoot!

  6. Kelly says

    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.

  7. mel says

    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!

  8. Melanie says

    This looks like a great recipe, but I have a question. I’m deathly allergic to all things coconut. Are there any substitutes that you think would maybe work in place of the coconut cream and oil? Maybe thickening some cashew cream, and vegetable shortening (I’m always seeing coconut oil as a sub for shortening, maybe it works in reverse)?

    Thanks as always!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melanie, we haven’t tried those modifications, but might be tricky! The coconut gives it both texture and flavor. Let us know if you do some experimenting though!

      • Melanie says

        I have some vegetable shortening (NOT Crisco) that I’ve used when making frosting, which I know sounds weird, but it actually worked to keep the frosting solid and from melting away! So I may give that go. I still haven’t figured out what to use in place of the coconut cream, but I’ll give it some thought and research. If it actually works, I’ll be sure to let you know!

        • Grace says

          I know some dairy-free brands like silk are coming out with vegan heavy cream! You could try that with a bit of xantham gum to thicken it as I find that cornstarch always leaves a bit of flavor. One of my best friends is also deathly allergic to coconut so I’m always looking to find substitutes. Would love to hear your results!!

  9. Ragusa says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gretha, maybe! You would need to melt it first. But we haven’t tried it. Let us know if you do some experimenting!

  10. Georgia Robinson says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that addition, Georgia! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Cassie Farias says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cassie, sorry to hear that happened! We wonder if it was the type of blender. An immersion blender works best.

    • Kelly says

      Wondering if I could use Confection sugar… Or regular cane sugar and blend it? I don’t have Coconut sugar, and can’t find it anywhere.

  12. K says

    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.

  13. Jordan says

    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!

  14. Nathaniel says

    Hi Dana (:
    Is it possible to blend it in a vitamix blender, or will that be too intense for the ingrdients?
    My hand blender is a little weak.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nathaniel, we haven’t tried it in a Vitamix, but some other readers were having issues and we thought that might be part of the issue? But someone did have success! We would recommend scanning the comments for tips.

  15. Lina says

    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!

  16. Rachael says

    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.

  17. Tiffani says

    Hi! I love your site. So many yummy and healthy choices. I’m going vegan and I love chocolate. However, I am giving up chocolate because of caffiene intolerance. I was wondering if one can substitue carob powder. Thanks

  18. Shannon says

    I also had trouble with the coconut oil separting, it turned out awful. I used the kitchenaid immersion blender listet and Thai kitchen coconut cream.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We would say try re-melting and blending longer. That seems to have worked for a couple other readers. Otherwise, we wonder if the Thai Kitchen doesn’t work well? We used Savoy.

  19. Liz says

    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!

  20. SHou says

    I made this last night and Wow!!! That is delicious. It’s creamy and definitely tastes like chocolate.
    I was wondering, can you sub matcha green tea powder for the cocoa powder? Or would that require a different recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! That sounds interesting- it might work! Let us know if you give it a try.

  21. Heidi says

    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.

  22. AJ says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that happened. We’re a little baffled as to why some people are having no issues and others are having it separate. We wonder if maybe the Vitamix is the issue? We used this immersion blender.

  23. HyeMi Jung says

    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 :)

  24. Sie says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear that, Sie! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers.

  25. Corinne says

    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 ;)).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Corinne! Do you feel it was the additional maple syrup that helped it not separate with the second blending? Or do you have any other tips for those who are having trouble?

  26. Mallory says

    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.

  27. Adina says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that was your experience, Adina! Would you mind sharing the brand of coconut cream and type of blender you used?

  28. Susie Greene says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the add-in! Thanks for sharing, Susie! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  29. Carla Cameron says

    If you are having troubles with this mixture separating, you can use a bit of soy lecithin powder to help it emulsify. That is of course if you are not sensitive to soy products.

    Add the lecithin and blend it with the liquid mixture. Not sure how much you may need. You’ll have to experiment.

  30. Opal says

    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 ❤️

  31. Maurice says

    I have the same problem as the others where it completely separated with the chocolate on the bottom and the oil on the top. I used the Thai coconut cream which is usually a great brand.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure what might be causing that! Another reader mentioned having success with Thai Kitchen Coconut Cream. We wonder if it is the type of blender? Would you mind sharing the type you used?

  32. Sarah says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that was your experience, Sarah! It seems some people are having no trouble and for others it is separating. Perhaps the Vitamix or the coconut milk has something to do with it? We used Savoy coconut cream and this immersion blender.

  33. Campbell says

    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

  34. Elizabeth L says

    Now I have to dceide whether to make this or your caramel almond butter cups…maybe both ?

    Do you think that monk fruit sweetener would work in place of coconut sugar or stevia? Thanks! Can’t wait to try these.

  35. Sophias says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! What brand of coconut cream did you use? I’m wondering if that was the issue. Let us know!

      • Sophia says

        I don’t remember the brand, but I scooped off the cream of a can of coconut milk. Is that the kind of coconut cream you meant?

      • Lisa says

        I used the same coconut cream as yours (German brand name is Aroy-D) and the Vitamix and sadly I experienced the same as many before – it separated right from the beginning :( I was very careful because I know that just a little bit of water can completely destroy the texture. First I thought, maybe it was caused by the water in the coconut cream but then I found out that it came from the same manufacturer in Thailand as the one you used (Savoy). I used a vanilla extract that is alcohol based, maybe that caused the separation? But most vanilla extracts are alcohol based, so I don’t know if that was the problem. I’m very sad – wanted to make that milk chocolate so badly :( Maybe others can share their type of blender/vanilla extract etc they used? :(

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lisa, we are thinking the blender may be the issue? We used this immersion blender. You could potentially try re-melting it and blending with an immersion blender. Keep us posted if you try it!

      • Sophia says

        I made it again and it turned out perfect! It actually IS a question of a) temperature and b) the blender. The coconut cream needs to be soft and really room temp, not too warm or cold, and the blender must be an immersion blender. I used that the first time, too, but the coconut cream was too warm. I then tried using the vitamix but it couldn’t save it. This time, I added the second half of the Coconut Oil in a slow stream while blending and it emulsified perfectly :)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Sorry to hear that! Would you mind sharing the brand of coconut cream and the type of blender you used?

        • Caterina says

          For sure, I used the Braun Multiquick hand blender and a local coconut milk brand called Western Family. I’ll try a more premium/organic brand next time to see if that helps. I definitely want to give it another try! :)

          • Cat says

            Ok so I tried again and this time it was a success!! :)

            I used Cha’s organic coconut cream and I made sure to pour into the chocolate moulds right away after mixing (I may have let it sit for a couple mins last time while getting the mould ready, maybe that contributed to separating)

            Anyway, thank you for another great recipe! Looking forward to impressing some guests with these – so delicious :)

  36. Kate says

    Hi!
    If one can‘t have coconut anything, what kind of supplements would you suggest? Would melted vegan butter & soy-based heavy cream work?
    Thx in Advance! :)

    PS Love your vegan recipes!! Keep them coming, every single one I tried was amazing! ;)

  37. RobinJ says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, this makes me wonder what kind of coconut cream you used? Depending on the quality and where its source from, brands can have quite different consistencies and be more prone to separation. Did you modify anything else? Would love to help troubleshoot.

      • RobinJ says

        I used the coconut cream off the top of a can of organic coconut milk, nothing unusual about it. No modifications, read the recipe over several times to make sure I made it exactly as directed. Maybe the coconut oil temperature makes a difference? Will try again because the part I was able to make into bark is very tasty?.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          OK! Sorry for the mix up. I’m honestly not sure what else could have happened. Other than some brands of coconut cream / milk can be on the oilier side, which can contribute to separation when tryin to blend with other ingredients.

  38. Kimberly says

    I haven’t made this yet but it sounds yummy..,you say to not use it in cookies as it will melt…so is it just for snacking on?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, just for eating. Chocolate chips have stabilizers and are made with cocoa butter. This has no stabilizers and is made with oil, so it is far more prone to melting.

  39. Anna says

    This looks delicious and I can’t wait to make it. I live in Germany and am not sure what coconut cream is – is it the solid stuff you can scoop out of a can of coconut milk?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We found that maple syrup (being liquid) doesn’t always combine well with coconut oil (being an oil). So you can technically try it, but we had much better results with a fine, dry sweetener like powdered coconut sugar.

      • Maurice says

        Ok so I just made this but when I put it in the freezer the chocolate and coconut milk seemed to separate. So it looks like milk chocolate. Do you know why this would happen?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, were your coconut oil and coconut cream both warm or at room temperature? Also, did you use maple syrup?

  40. Zan T says

    No question, just wanted to share how much I love these recipes. Recently vegan and trying to navigate the changes. These are great, can’t wait to try!

  41. Sharon says

    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.

  42. Jessica says

    I just tried to make this recipe and the coconut oil never fully incorporated. You could visibly see hairline streaks of oil throughout it and the oil continued to separate further once I poured the chocolate mixture into the mold. Thoughts on why this happened? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, strange! Was it fully melted? What did you blend it with? Also, if your coconut milk/cream was cold it may have prevented it from blending well.

      • Jessica says

        The oil was fully melted, I blended it with a Vitamix blender, and the coconut cream was room temperature. It may just be a mystery ??‍♀️

      • Natalie says

        I had this exact problem. Followed the recipe exactly, all ingredients were warm, and blended thoroughly in my Vitamix. I really wanted this to work but I’m sad to say, I had to pitch the batch. Bummer waste of coconut oil.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          So strange! Did you modify anything at all? And what type of coconut cream did you use? Perhaps that is the issue.

  43. Kindra says

    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

  44. Holly says

    Hello, I’m super keen to make this, just wondering how much Stevia you’d suggest in place of the sugar? I’m using the pure powdered form. Thankyou!

  45. Rachel says

    Hey! Been looking forward to this recipe and so excited to try it!
    Would this be able to be chopped and used in baking, like say in chocolate chip cookies?
    Either way, making this tonight :-)
    Thanks for ALL YOUR HARD WORK! Ur a gem!!

  46. Sara Kross says

    This looks delicious! I was wondering if pure cane sugar can be used as a substitute for the coconut sugar? Thank you! :-)

  47. Amanda Moore says

    Did you use the coconut sugar/stevia instead of regular white sugar to keep it low sugar? Or was this it more for taste?

  48. Julie says

    Looks heavenly! I need this in my life!!! Question, do you powder the 1/4 cup coconut sugar, or powder enough to equal 1/4 powdered coconut sugar? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I basically blended about 1/2 cup and then measured out the amount in powdered. That way I had some leftover in case I needed to add more. Plus, it’s easier to blend larger amounts in blenders (smaller amounts don’t mix well sometimes).

  49. Jodi says

    I am PLOTZING!!! Just this week, including but not limited to today, I was looking at the cacao powder and the coconut sugar in my cabinet and wondering what I could do with them, thinking, hmmm, maybe I made a mistake buying the latter recently … and I’ve been wanting vegan milk chocolate for a while and lamenting it not being readily available the way dark chocolate is — and then BOOM, this recipe floats into my inbox. I haven’t made it yet, but I cannot wait to do so and will report back once I’ve accomplished that — and after I’ve licked all the chocolate off my hands. Thank you!!!

  50. Leigh says

    What are your recommendations for coconut cream (how would you make it)? One additional question…is the coconut cream whipped?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t have any recommendations for making it – unless you have fresh coconut? I’d recommend canned. And no, it isn’t whipped.

    • Kat says

      Hi, when you open a can of full fat coconut milk the cream is the thick stuff that’s often on top. :) Hope that helps!
      Saving this recipe for later, just made some “jar truffles” and put in fridge. Need to see how that works out. :)