Hey there, lovebirds. Tomorrow’s Valentine’s Day. Are you craving something sweet?
Something a little indulgent, but not so off the rails that you need to implement a new workout routine afterwards?
I have just the thing: Easy. Vegan. Chocolate. But no seriously, easy.
I’ve been making chocolate for a while now! My first attempt was chocolate bars, which were delicious and made with a mix of cocoa butter and coconut oil.
Then I went slightly heavier on my cocoa butter : coconut oil ratio in these Raw Double Chocolate Macaroons. So ridiculously good.
And you know what I discovered after all this experimenting? Cocoa butter is king. Here’s why:
Cocoa butter melts like a dream;
There’s zero coconut flavor;
When you add cacao powder, it becomes super velvety and doesn’t separate;
Once it sets, it doesn’t melt in your hands (like coconut oil);
It just tastes better, creamier, more delicious.
Convinced? Good, because you need some cocoa butter in your life.
This recipe is simple requiring just 3 primary ingredients, 1 bowl, and less than 30 minutes to prepare!
Plus, it’s customizable. I left mine pretty basic, adding only cacao nibs, a hint of vanilla, and a little sea salt. But you could add dried fruit, candied ginger, toasted nuts, toasted coconut…really anything you’re craving.
Make this chocolate exactly how you like it! It’s the perfect base for experimenting.
So, why make chocolate at home when you can buy it at the store? Let me tell you.
Homemade is simply better.
It’s naturally sweetened.
No suspicious ingredients.
Vegan, gluten free, guaranteed.
Trust me, homemade chocolate all the way.
I hope you all love this chocolate! It’s:
Make this chocolate for Valentine’s Day and beyond. I’ve been making a batch and keeping some in the freezer for an after-dinner treat. The mini molds make them the perfect size for indulging without overdoing it.
If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Easy Vegan Chocolate
- 1 cup finely chopped cocoa butter* (packed)
- 3-5 Tbsp maple syrup (or sub agave nectar with varied results)
- 1/2 cup unsweetened cocoa powder or cacao powder*
- 1 tsp vanilla extract (optional)
- 1 pinch sea salt (optional // plus more to taste)
- Cacao nibs (optional // for topping)
- Arrange 14 (amount as original recipe is written // adjust if altering batch size)mini cupcake liners on a small baking sheet. Set aside.
- Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then 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 let melt – 2-3 minutes.
- Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.
- Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.
- Taste and adjust flavor as needed. I added about 3 Tablespoons agave total and a pinch more salt (amounts as original recipe is written // adjust if altering batch size), but it’s completely up to how sweet you prefer your chocolate.
- Carefully pour chocolate into 12-14 mini cupcake liners* (or 7 large cupcake liners // amount as original recipe is written // adjust if altering batch size) and top with more sea salt or cacao nibs (optional).
- Transfer chocolate to the freezer or refrigerator to set – about 10 minutes.
- Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.
*I tested this chocolate with both raw cacao and cocoa powder and found them both to be delicious! The raw cacao tastes a bit more bitter, while the cocoa was a little less stark and had a more familiar taste on the palette. Cacao wins in health benefits, but cocoa powder wins in taste for me.
*To keep this chocolate raw, use cacao powder and this method (water bath).
*If you don’t have mini cupcake liners, lay parchment paper down on a baking sheet and spread the chocolate into an even layer. Once set, break into bark, or cut into bars (like this).
*If you’re afraid to try cocoa butter, don’t be! It’s so versatile and I use it to make chocolate all the time. I also love it in vegan cheesecake, as well as homemade beauty products. Definitely worth it if you’re a chocolate fan!
*Recipe adapted from my Double Chocolate Raw Macaroons.
*Nutrition information is a rough estimate.
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