Easy Vegan Chocolate

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Stack of circles of our naturally-sweetened easy homemade vegan chocolate

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.

Cutting board with vanilla, agave, cocoa butter, cacao, and sea salt for making easy homemade vegan chocolate

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.

Stirring ingredients into a bowl for making easy homemade vegan chocolate

This recipe is simple requiring just 3 primary ingredients1 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.

Bowl of our creamy and smooth homemade vegan chocoalte

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.
It’s customizable.
It’s fun.

Trust me, homemade chocolate all the way.

Pouring homemade vegan chocolate into baking cups

I hope you all love this chocolate! It’s:

Velvety
Creamy
Rich
Super chocolatey
Naturally sweetened
Simple
& Decadent

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!

Circles of our easy homemade vegan chocolate recipe

Easy Vegan Chocolate

Easy, 3-ingredient vegan chocolate! Naturally sweetened, customizable, super velvety and rich, and seriously good for you!
Author Minimalist Baker
Print
Easy Homemade Vegan Chocolates stacked tall in a bowl
4.57 from 79 votes
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 13
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 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)

Instructions

  • 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.

Notes

*You can sub up to 2 Tbsp (amount as original recipe is written // adjust if altering batch size) of the cocoa butter with coconut oil in the recipe. However, cocoa butter is superior! I find that coconut oil tends to separate, get a little oily, and melts easily when touched.
*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.

Nutrition (1 of 13 servings)

Serving: 1 serving Calories: 162 Carbohydrates: 5.4 g Protein: 1.1 g Fat: 16.5 g Saturated Fat: 9.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 12 mg Fiber: 1.8 g Sugar: 2.5 g

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  1. Ian says

    Any chance you could provide the weight of the cocoa butter? Since it’s so expensive, I want to be sure I use the right amount. Thanks!

    • Support @ Minimalist Baker says

      Hi Ian, you can find the weight measurement by clicking “metric” beneath the ingredient header. The cups measurement would likely be more accurate though as we estimate the metrics. Hope that helps!

  2. Sam says

    Can I put this in a melting pot to cover candy and then let is cool? For example, chocolate-covered caramel?

  3. Riley says

    This was absolutely delicious and easy to make! I’ve made it plain and with toppings and it’s always fantastic. So nice that you can taste the chocolate as you make it and adjust sweetness to the perfect amount. I usually use 4 tbsp. Thanks for the recipe. Everything I make from this website is top-tier.

    • Support @ Minimalist Baker says

      We’re so glad you are enjoying our recipes, Riley! Thanks so much for the lovely review! xo

  4. Maria says

    Hi! I made this and set it in the freezer. When I took it out, the maple syrup had sunk to the bottom – liquid and completely separated from the hardened cacao powder and butter. What happened?

  5. Katelyn says

    Hello! I make this recipe all the time and just have them straight out of the fridge. I took them out of the fridge this time so I could have them at room temperature and the texture became gritty. What happened? Thank you!

  6. Miracle Rivera says

    This might be the most ridiculous question but i simply wouldn’t know- if I plan to use coconut oil in place of vegan butter- do I still double boil it? Or should it just be heated in a saucepan? Also, it’s still 1 cup for measurement?

    Thanks.

    • Support @ Minimalist Baker says

      Hi Miracle, we don’t think vegan butter would work as a substitute for the cacao butter in this recipe. Did you mean to comment on a different recipe?

  7. Becca Skibo says

    so, i’m not vegan, but i like many vegan recipes as they are healthy and tend to not have added sugars. the only problem with this recipe is the agave nectre/maple syrup. I know it’s not cane sugar, but syrups are a form of added sugar, so agave nectre, maple syrup, corn syrup, cane sugars and honey are all added sugars. I’ve tried using stevia in the raw in place of the syrups, but it was more of a bittersweet chocolate. Also, do you have a recipe for a vegan milk chocolate? My mother has a milk allergy and i am having trouble finding milk powder in the local stores. Is milk powder by chance the same as powdered milk? I live in the U.S. so different things have different names. Thank you.

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that happened, Erin! We haven’t tried this recipe with honey, but other readers mentioned it worked for them so we aren’t sure what happened. Did you make any other modifications?

    • Alice says

      It laso might be that your cocoa butter was quite hot when you added the honey and the temperature change made it seize

  8. Lisa says

    I’ve already commented on how AWESOME these are (especially if you’re a chocoholic trying to curb your sugar habit) but I’m commenting again for two reasons. Reason one: I’m here to leave a five-star rating! Reason two: if this is the first Minimalist Baker recipe you’re trying, it will definitely be the first of many — this place is a gold mine!

  9. Lisa says

    This recipe is amazing! I stopped eating refined added sugars last year and I LOVED Reese’s Peanut Butter Cups. I made this recipe and added some sunflower butter in the centre and they are phenomenal! I also made some with raspberries in the centre and mmmmmm. I also subbed in Coconut Nectar in place of the maple syrup and the consistency is great.

    Aside from how amazing they taste, they are also SUPER EASY to make! Thanks for a great recipe!!!!!!!

  10. Elizabeth says

    This is perfectly simple and perfectly delicious! I made this yesterday with my daughter (9) and we tried lots of different ingredients – we made the chocolate base with 4 tbs. maple syrup and then added our own toppings:
    Caramel
    Sea Salt
    Peanut Butter
    Orange Zest
    Raspberries
    Coffee Nibs

    So far the Orange Zest has been the crowd favorite! We were able to stretch ours to 16 cups as we only filled half way for the ones we were adding additional liquid to (PB & Caramel) – Lucy took a tooth pick to swirl the chocolate with the added ingredient to mix. Thanks for the delicious recipe!

  11. Lisa says

    This recipe is amazing! I stopped eating refined added sugars last year and I LOVED Reese’s Peanut Butter Cups. I made this recipe and added some sunflower butter in the centre and they are phenomenal! I also made some with raspberries in the centre and mmmmmm. I also subbed in Coconut Nectar in place of the maple syrup and the consistency is great.

    Aside from how amazing they taste, they are also SUPER EASY to make! Thanks for a great recipe!!!!!!!

    • Support @ Minimalist Baker says

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

  12. Kat says

    Please help! I’ve tried this recipe twice now and each time after adding the maple syrup it completely seizes up. I’m super careful not to let any moisture in what so ever. I was wanting to make this into a chocolate bunny for my daughter for Easter! I’m not sure what I’m doing wrong!

  13. Eat Pretty says

    It took me a while to decide which of your chocolate bar recipes to try! I finally decided on this one because I don’t like a huge taste of coconut oil in my chocolate. This recipe was easy to follow. It turned out great! I used honey (yes, not vegan) and maple syrup. I think in total was around 6 tbsp (I honestly didn’t measure). It was a bit too sweet but that was entirely on me (oops!) I used silicone baking cups they turned out about 1 cm thick. So if you’re wanting a thicker chocolate (for example a peanut butter cup) your yield would probably be 4-6 cups. Thanks for the recipe!

  14. Susan Redstone says

    YUM. I added some ghost pepper, so to make them hot and chill style. Super delishe Vegan treat.

  15. Amanda says

    I followed the recipe exactly, including the optional vanilla and sea salt, didn’t use the cacao nibs this time. I dropped a teaspoon of peanut butter in each cup and cooled it in the freezer before pouring the chocolate over top. OH mY GoD. This stuff is incredible!!! I used top quality ingredients all around and definitely went for raw cacao and maple syrup. Thank you for this recipe! It is my new go-to! I used to always use coconut oil and cacao butter is a game changer.

  16. Alexandra Koretsky says

    Just made this recipe in some silicone bar molds with just the cocoa butter, cocoa powder, agave, and a pinch of salt. I followed the metric measurements for this and it turned out not that great. It starts melting instantly on contact with hands even when frozen and straight out of the freezer. Also, the agave separated and sank to the bottom during cooling. I think that the powder to butter ratio was way off. Pure chocolate is typically 50/50 solids vs fats, and the 48/200 listed in the recipe seemed weird when I was making it. After eating part of it, I remelted the remainder and added more cocoa powder (the ratio ended up about 1:1). Turned out much better this time. No longer melting super fast and didn’t taste overly fatty like the first attempt.
    Also, I tried out using granulated sugar as I didn’t like the sickly sweetness of agave paired with cocoa. But as I expected it didn’t dissolve and stayed crunchy and crystalline. I’m thinking that you’d have to either use powdered sugar (sans the starch) or pre-dissolve it before adding to the chocolate mixture (or get a melanger ;P).
    I’ll make this again but maybe with maple syrup and definitely 1:1 butter to powder next time.

  17. Dleo1 says

    Question :

    I dont have the mini cupcake, or regular cupcake tins. Was curious how much of the melted ingredients per mini cupcake liner? 1 tablespoon? I have a silicone mold with about 12 little circles, that hold about 1 tablespoon of liquid? Will that work? thanks.

    • Support @ Minimalist Baker says

      Hi there, we aren’t sure on an exact amount as we haven’t used mini silicone molds, but we would say maybe fill them about half way?

  18. Helen says

    Hi, I make this choc all the time and love it and so do my children, more than any other choc they’ve tasted. Do you have any tips for not getting the cocoa butter to separate when cooled? There’s always a bit of white, which doesn’t affect the taste but wondered if there’s a way to avoid it. I’m in a hot climate (30c). Last time I tried to cool it slower in aircon instead of the fridge (so 22c) but still white bits.

  19. Jillian says

    Hello,
    would it be possible to make this with regular sugar/brown sugar or does the sweetner need to be liquid? I am making this as a treat and am not particularly concerned about using refined sugar in this case.

      • Lisa Cookwitch says

        Re Sugar: Make sure the sugar has fully dissolved, or you get slightly crunchy bits. :) Tasty crunchy bits though!

  20. Rebecca Dagostino says

    Oh just to add…you CAN dip anything into this recipe, while still warm!!! I did strawberries ?

  21. Rebecca Dagostino says

    OHHMMYYYGOOOSSHHH ?? OK my 1st batch I used monkfruit?… Good, but grainy. Just did my 2nd batch and laid salted mixed nuts & raisens down… It’s to die for ?. I quickly had to put it away before I overdid it?. I did use chocolate & french vanilla stevia, as we do like it extra sweet. Plus I added a heap of creamed coconut & a tad of clarified butter. I usually add instant coffee, but I was out. I think I’m going to try swirling peanut butter in next time…hmmmmm. Thanks bunches for ALL your yummy recipes! I have done a few of them, but I just had to express my excitement over what will be a constant in our home ?!

  22. Donna says

    My 5 yr old grandson loves chocolate and cooking so we made this and it was so easy and a big hit with all the other kids. We will make it over and over and over!!!

  23. Laurie-Marie Pisciotta says

    Great recipe! Thank you for sharing. I can’t wait to try this. Can you please provide the ingredient measurements by weight, so that it is universally correct? Your cocoa powder and cocoa butter may be heavier than mine. Thank you for your consideration!

    • Support @ Minimalist Baker says

      Hi Laurie-Marie, you can find the weight measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  24. Shosh says

    I am very interested in your recipe for Easy Vegan Chocolate. Question: What is the weight equivalent for the cacao butter in the recipe? Thank you1

    • Support @ Minimalist Baker says

      Hi Shosh, ~200 g. You can see the weight measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  25. katherine says

    Hi! I made this recipe and also added cayanne pepper and cinnamon, which was very awesome! However, I noticed that my maple syrup sunk to the bottom. I’m assuming this is because maple syrup has a greater density than other ingredients. Any suggestions on how to reduce separation?

    • Support @ Minimalist Baker says

      We haven’t tried it, but it might work! We would say try reducing the cocoa/cacao powder a bit. Let us know how it goes!

  26. Jenn says

    Yum!!! Just made this chocolate and it came out perfectly! I’ve made raw chocolate before and always found that the sweetener would settle to the bottom and that didn’t make for a great tasting chocolate. What I love about your recipe is that you mixed the sweetener into the cocoa butter while it was still on the double boiler. That I believe was a key element. Other recipes I’ve followed never said to do that; it was mix everything into the melted butter. Also I didn’t pour the mixture into moulds, but onto a cookie baking sheet lined with parchment and it spread out nicely. Tossed on toasted almonds and in no time, I had smooth, delectable dark chocolate bark with toasted almonds! Thanks so much for your recipe! You’ve revived my desire to make chocolate again!! ??❤️

  27. Janice B says

    I like making cherry chocolates and turtles, but I have to let the top of the chocolate set in the molds, then put in the filling, then add more for the bottom of the chocolate. I’m not sure if this recipe will harden and if it does can it be softened to finish the bottom of chocolates?

    I’m also wondering if your caramel sauce is thick? I would be using it for filling the chocolates

    Thanks
    Janice

    • Dana @ Minimalist Baker says

      Hmm I haven’t tried the caramel sauce in chocolates but it may work. And I can’t speak to adding cherries and such to the chocolate. But if you do any experimenting, let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Martin, we haven’t tried it, but another reader mentioned doing so with success. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      Maybe coconut butter? But it won’t be as smooth and melty. We would recommend cacao butter for best results.

  28. Asha says

    Just tried this and it turned out quite oily and thin yet I followed all the instructions. Also was quite dark and although I am a dark chocolate lover it was a bit too bitter. Any tips for how I could improve this or what might have gone wrong? Thank you so much :)

    • Support @ Minimalist Baker says

      Hmm, did you add any coconut oil? That would make it oily. To make it less bitter, we would recommend using dutch-processed cocoa powder instead of cacao powder and/or increasing the sweetener. Hope that helps!

  29. Diana says

    I’ve made the chocolate and put it into chocolate molds. I’ve made baking paper mini cups to hold each chocolate. Will it last out of the fridge long enough not to melt inside a gift box?

    • Support @ Minimalist Baker says

      Hmm, these are best stored in the fridge or freezer. We aren’t sure that would work, but if you give it a try, let us know how it goes!

  30. Yazmin T. Avinante says

    This Chocolate recipe is amazing and very hard to mess up! So versatile to make your own yummy flavor variations like adding graham crackers and marshmallows or add a dash of peppermint extract with crushed candy canes for xmas chocolate or sprinkles for a tasty crunch. Anyway you go, they are a winner! Only question i have is, what is the difference in tasty and texture with this Easy Vegan Chocolate recipe and your
    5-ingredient Vegan Dark Chocolate recipe??? The only difference i noticed was you used coconut oil in one and not the other, as well as the cacao/cocoa powder and cocoa butter measurements are slightly different.

    • Support @ Minimalist Baker says

      Hi Yazmin, Thanks so much for the lovely review! These recipes are quite similar. The coconut oil just gives it a little more of a “melt in your mouth” sensation. Hope that helps!

  31. victoria grego says

    I try to eat dark chocolate that is at least 70% cacao.
    Do you know What is the cacao percentage for these chocolates?

    • Support @ Minimalist Baker says

      Hi Victoria, we would estimate that this is about 65-80% cacao depending how much sweetener you add. Hope that helps!

  32. Shan says

    Hi
    1. can I use This inside of cookies? Will it hold or melt ?
    2. Can I make the chocolate, then use it and melt it again will it harden second time?
    Thanks

  33. Cat Urso says

    I made 5 batches worth (3 rounds, as I doubled the 2nd & 3rd round) of this yesterday and they got better & better each time! Some recommendations:

    Things to avoid…
    -If you’re putting it in a ceramic mold to make bark, make sure you put parchment paper down (like Dana recommended) or else you can only eat it straight out of the container and you’ll spend more time scraping than eating…
    -Have (at least almost) everything ready before you melt the cacao butter. I was slow moving for 1 batch and the cacao butter started to get thick while I was stirring ingredients in. I put it all back above the water pot – back on the double boiler to liquify the cacao butter (**do not do this!**). The cacao butter ended up separating from the rest of the ingredients, and while it still tastes delicious, it looks all weird to have a thin white translucent layer on top of your chocolate.

    Things I enjoyed…
    -I sifted my cocoa flour, which I think gave the chocolate a little fluff that complimented these dense flavors and ingredients.
    -I added 1/4 tsp ginger powder to one batch, which was delicious and perhaps could have handled even more!
    -If you double (2x) the recipe, only do 1.5x for vanilla (and perhaps the salt too if you don’t want to be able to taste it; I doubled the salt after all cause I like to be able to really taste the umph.)

    I made so many batches because my mom hired me to make her Christmas presents to give out. This recipe is so good that my mom is not willing to give any of it up except to me, her, and our immediate family. XD

    It’s seriously that good… #Blessed & #Cheers to chocolate!

  34. Nan Pole says

    Trehalose?

    Wonderful recipe. It turned out great with the maple syrup. Love the cocoa butter!

    Can you tell me if I could replace the maple syrup by trehalose? The trehalose is a dry powder in pure form (like table sugar). I want a vegan, fructose -free material.

    Thanks

    • Support @ Minimalist Baker says

      Hi Nan, we haven’t experimented with trehalose and aren’t sure whether it would work. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      Hi Sean, that might work! Milk chocolate also tends to have more sweetener, so you may want to play around with that. Let us know if you do some experimenting!

  35. Joy says

    Do you have to keep these refrigerated in order for them to remain solid? I’m vending at a holiday faire that’s coming up and I’m wanting to sell chocolate hearts and I would like it if they didn’t require being chilled.

    • Support @ Minimalist Baker says

      Hi Joy, If you use coconut oil, it is more likely to melt at room temperature. If using entirely cacao butter, it shouldn’t melt at room temperature unless the space is on the warmer side. Hope that helps!

  36. Stav says

    I found the recipe very quick and easy
    Made them with my 2 year old grandson who thoroughly enjoyed himself
    Used heart chocolate moulds and they look beautiful and professional
    Thank you for the recipe

  37. Aseem says

    Hi,
    It was a great recipe and the chocolate turned out very good. However, we could still taste a very strong ( slightly medicinal) flavor of the cocoa butter in the end product.
    Any suggestions on how to get rid of that flavor?

    • Dana @ Minimalist Baker says

      I’d recommend using refined coconut oil (the flavor is far less prominent), and to ensure you’re using high quality, fresh cocoa butter!

  38. Berry says

    Great recipe, I used coconut oil instead of cacao butter, and it came out kinda mousse-like. Loved it and can’t wait to try it out with cacao butter next time!

    • Support @ Minimalist Baker says

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

  39. Irene says

    Can this be made without a sticky sweetener? I want to make it sugar free with stevia but will it affect the recipe in a bad way?

        • Support @ Minimalist Baker says

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

  40. Michelle says

    What brand cocoa powder do you recommend or did you use? And is cocoa butter easy to find in stores- in the baking section? Thanks!

    • Dana @ Minimalist Baker says

      Cocoa butter is usually more easily found online or in health food stores (as opposed to regular grocery stores). As for cocoa powder we don’t have a recommendation. We do try and buy organic whenever possible. Otherwise, Trader Joe’s has been our go-to.

  41. Jessica says

    So I just made this and I was so excited, the only thing I did different was I tried regular chocolate bar molds. When cooking it, after I poured the agave into the cocao butter, I noticed the two separating a lot, is that normal? I just took it out of the fridge and the entire bottom of the chocolate (the bit that was exposed) is all white and brown swirls, as if some separation or something occurred. And being honest, its super bittersweet, so I don’t like the taste either. I can add more agave next time to combat that, but what are these weird white swirls?? Please help, thank you!

    • Support @ Minimalist Baker says

      Hi Jessica, We would recommend maple syrup next time for best results. Also, another reader mentioned that heating too long can contribute to separation. Might that have happened for you? Better luck next time!

  42. NR says

    Hi Dana,

    The chocolate tastes delicious when freshly made, but a day or two later the texture changes to a more crystallized version. I followed your recipe to the T. Any thoughts on what I can do?

  43. Allison says

    Hello, I am looking forward to trying this recipe! I do have a question as to which cocoa powder you use. I’ve been finding a great deal of chocolate vegan desserts online, but none of these recipes specify which brands of cocoa are ethically sourced and do not support harsh child labor and, in some cases, slavery. I am trying to be more contentious about what I buy and where it comes from. I’m just not finding a lot of information. Any information you could provide me with would be greatly appreciated! Thank you for your time.

    • Dana @ Minimalist Baker says

      Hmm, that’s a great question and an issue we aren’t aware of. I typically try to source organic from reputable brands, our go-to being Navitas. But we aren’t sure about exactly where it’s sourced from and how. Perhaps you could contact the company for more information?

  44. B. says

    I made 2 batches of these chocolates. First, it was fun to make. However, both times I ran into problem with the cocoa butter separating from the other ingredients, even though I was constantly stirring it, even in between pouring them into the muffin cups. This resulted in some cups being sweeter than others and some cups having higher ratio of cocoa butter (bland tasting) than others. Now I understand why most chocolate manufacturers use an emulsifier like lecithin to prevent separation. In the second batch, I increased the amount of cocoa by about 50% to get more of chocolate flavor to combat the cocoa butter dominance in the separation. I added walnut pieces as well. Most of the chocolates were delicious, other than the ones that were mostly cocoa butter from separation. Again, I couldn’t have stirred any more than I did. The ingredients naturally want to separate- needs an emulsifier.

  45. Huma says

    Big success ! I added walnuts and chopped dates for some texture. Enjoyed by the 6 year old and 43 year old :)

  46. Sarah Richardson says

    Very interested in fixing this…could I use Swerve or Stevia in place of agave? If so, do I need additional liquid to compensate?

    • Support @ Minimalist Baker says

      Hi Sarah, we haven’t tried this recipe with stevia, but several other readers have done so and reported their feedback in the comments. If you do a search on the page for “stevia”, you should find them. Hope that helps!

  47. Kelly Phillips says

    Hi Dana,
    Wonderful to see a post on the amazing cocoa butter. I am wanting to make an icing using cocoa butter for a dairy free birthday cake, have you experimented with this? Thank you!

  48. Vicky says

    Thanks for posting your recipe and will try it. I make my own vegan choc chip cookies and like a creamy slightly fudgy texture filling. Super indulgent! However, I used 56% couverture chocolate which was super creamy and semi-solid. Have you had any experience using 100% cocoa powder & soya cream?

    • Dana @ Minimalist Baker says

      I haven’t! That’s a more in-depth experiment that we haven’t tried. But let us know if you give it a try!

  49. Diana says

    My son made these for a school project. This recipe is fantastic!! He made tiny chocolate animals from silicon candy molds and they were the perfect size. The chocolate tastes delicious, melts in your mouth, is lighter than air, and so easy to make. His chocolates were more truffle-like than I expected but amazing nonetheless. He only made a small test batch so the amounts, admittedly, were hastily estimated which may have affected the texture (or possibly we just ate them too quickly). Can’t wait for him to make the full batch.

  50. K says

    The syrup remained at the bottom BOTH times I made it, thinking I misread the instructions the first time. The sweet syrup needs to be added once the butter has begun to cool, not when it’s hot.

    • Support @ Minimalist Baker says

      Sorry to hear this didn’t work out for you! Do you mind specifying which type of sweetener you used?

  51. Jade says

    I made this for the first time today and I found that after adding cocoa powder my mixture went think and pasty rather than staying fluid, should that have happened?

    • Support @ Minimalist Baker says

      Hi Jade, we wouldn’t expect that to happen. It should whisk in fluidly. Is it possible that your amount of wet ingredients was off?

  52. MrsShakes says

    Lots of recipes talk about tempering the chovolate, but yours do not. I’m curious why it’s not necessary? ?

    • Support @ Minimalist Baker says

      We have found that it isn’t essential and since we enjoy making things as simple as possible, we skip it. Hope that helps!

      • MrsShakes says

        It’s a great recipe. I was just curious on the science behind it!

        Also, do you find your chocolate gets more dark/bitter tasting the older it gets (in the fridge)?

        • Support @ Minimalist Baker says

          Thanks! We haven’t noticed that, but depending on how long it is stored, that might happen!

  53. Aly says

    Many thanks for the recipe! I added toasted hazelnuts (while still hot), cocoa nibs and chopped prunes. Yum!

    I am looking forward to experimenting with different dried fruit, nuts and seeds. Thanks again!

  54. manouna says

    Hello,
    I have never made chocolate before and turned vegan recently after being lacto-vegetarian. So, my experience isn’t really good, therefore I’d like to know if the chocolate would melt if it doesn’t stay in the refrigerator or if it stays fine just like store-bought stuff.

    • Support @ Minimalist Baker says

      If you use coconut oil, it is more likely to melt at room temperature. If using entirely cacao butter, it shouldn’t melt at room temperature unless your kitchen is on the warmer side. Hope that helps!

  55. Bonny Hill says

    I made this today/second try and it was perfect. I didn’t realise that in Australia Cocoa Butter is Copha. So I used all the ingredients using Maple syrup. My Vegan daughter loved it

    • Erin Hill says

      Hi Bonnie,
      Copha and Cocoa/cacao butter are quite different. Copha is hydrogenated coconut oil, not very healthy, but handy for making chocolate crackles etc. Cocoa/cacao butter can be a bit harder to find, quite often it’s in the health food section. (Unrefrigerated) It can be quite expensive too, $13.00 for 300 grams. Although Aldi recently sold it for half that price in one of their special buys. ?

  56. Sarah says

    I’ve just made this recipe today. Absolutely divine!! I won’t be buying chocolate from the store for a long while! I just made the basic recipe, but added a little coconut milk. Next time I think I’ll add chopped nuts or dried cherries. I also used a silicone waffle mould to make it into bars. Super easy and quick to do, this recipe will be a keeper!!

  57. Martin Stoyanov says

    Top, really highest grade ingredoents, the best I found in Australia made a chocolate that tastes like nothing I have had or bought before in Europe, Canada and Australia.
    It is divine and the best one my loved one has tasted on her birthday.
    Thank you Dana!
    What a gift your recepie is.

  58. Linde says

    I can’t wait to make this! I’m going to try it with tapioca fiber syrup and liquid stevia. I will report back after I make it. Thanks for sharing! :)

  59. Melissa says

    When the recipe says “pour” the incredients into cups, mine was not pourable, it was thick and I spooned it into the cups. What do you think went wrong? Thanks

  60. Carrie says

    I was really hoping I would like this recipe, but I had to throw it all out. Next time I try a recipe, I will reduce it and start with a smaller amount. There were so many good reviews on this one, I just used the full amount and ended up wasting a lot of money ?

    • Support @ Minimalist Baker says

      We’re sorry to hear you didn’t have success with this recipe, Carrie :( Better luck with the next one!

  61. Chris Weeks says

    I just made these with the addition of some homemade honeycomb pieces. I also added the cacao nibs for some extra texture. Really lovely chocolates. The perfect recipe base to adapt and expand upon. Thank you:)

      • Chris says

        Vegan “butter” (for greasing)
        200g Caster Sugar
        5tbsp Golden Syrup
        2tbsp Bicarbonate of Soda (Baking Soda)

        • Grease a 20cm square tin with the “butter”.

        • Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.

        • Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in 2 tsp bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot.

        • The mixture will continue bubbling in the tin, simply leave it and in about 1 hr – 1 hr 30mins the honeycomb will be hard and ready to crumble or snap into chunks.

  62. Taylor Jackson says

    This recipe was great! I also added coconut cream from a can to make the chocolate less bitter and it worked great! I made chocolates for my family as Christmas presents and they were a hit.
    But – don’t hold it over heat for too long, or the cocoa butter starts to separate from the rest of the ingredients. So work fast!

  63. Cassie says

    I literally JUST made this recipe and it was an epic fail haha. Obviously not blaming the recipe! I did use coconut sugar instead of maple or agave, thinking it would melt easily. It did a little bit, but not fully. After I let them set, the cups were greasy on the outside and powder-y on the inside. I mixed thoroughly, and followed all the directions except for the sugar! Any suggestions for my user-error??

  64. Sabrina says

    Delicious but- if left at room temperature it tends to separate a little, especially after a few days. Is there a way to make it more stable at room temperature? Others have asked about tempering. Any suggestions?

  65. Mary Jo Matey says

    November 7, 2018 at 10:01 am

    I LOVE your recipes .. !! They are beautiful .. I have been making raw chocolates for many years ,… LOVE them !! I really love the smooth melt in ur mouth texture that using just coconut oil gives … BUT they melt 3 min after being out of freezer and cant really set them out to serve .. Is there a way to add or do u have exact ratio of using both the cacao butter and coconut oil .. so the melt in ur mouth effect is still there …Like the melt away peanut butter eggs I used to LOVE EASTER time .. from Russell stovers ?

    I sooo look forward to hearing from you

    Namaste
    Blessings
    MAry Jo ♥

  66. Kayla says

    This did not turn out for me. The chocolates ended up being really greasy and it basically tasted like a mouthful of oil.

  67. Caroline Ogden says

    When i use Raw Cacao powder i found it can be a little bitter and slightly to dark for my taste anyway to stop this? Am i best using Raw Cacao or cocoa powder?

    • Support @ Minimalist Baker says

      Hi Caroline! We 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.

  68. Gillian Cooper says

    I do not want to sweeten my chocolate so what ratio of Cacau to Cacau butter please or can I just leave the sweetener out.

  69. Gina Bean says

    I like making my own chocolate simply to control the quality and contents of what goes into it. I am Type 2 diabetic and trying to use lower glycemic sweeteners such as raw honey and agave. I exclusively have been using cocoa butter exclusively since it does not melt like coconut oil. I found the chocolate bitter; I thought the amount of sweetner was too little for my taste, so I added extra liquid stevia and /or powder homemade Truvia (put in coffee grinder) .
    I usually double the batch and make chocolate chips in molds I got on Amazon.

  70. Jode says

    I made this recipe using agave…..and like others commented….it separated….i took pictures but cant seem to post it here….bummer….i used no salt no extract, just three ingredients….

  71. Cyndy A says

    Thank you for putting the weights of the ingredients. That really helped me get the cocoa butter cacao powder right.

    I used stevia drops for my batch. I probably won’t do that again, but the cacao nibs and salt are fabulous together!

  72. IVY says

    I’ve made these chocolate bars earlier today. Just had to put a little more maple syrup, almost 6 Tbs, because I found it tested strange with less sweetener. I am a fan of the medium dark chocolate 60 to 75 %. In relation to the previous comments, I found out that the mixture needed a lot of stirring after I’ ve added the maple syrup to the melted cocoa butter. For some moment I’ve even taught that it’s not going to completely mix, but tried to warm it up a little bit on the water bath and everything was ok.
    These chocolate bars are so crisp an velvety in the mouth. The only problem is that they tend to melt very easily in my case. Maybe because of the amount of sweetener I used or because it was pretty warm in my kitchen. Anyway, the taste is great, I was thinking of making chocolate covered strawberries from the mixture, but made only chocolate bars, maybe the next time.

  73. Robbie Pock says

    How would you alter this recipe to make milk chocolate? I’d like to create a creamy, delicious milk chocolate for my vegetarian daughter who just found out she is allergic to all dairy.

    Thanks!

    • Support @ Minimalist Baker says

      Hi! While we haven’t tried and can’t say for sure, we’d love to hear if you give it a go! Report back if you try :)

  74. Maura says

    I really don’t think it matters if your inner pot or bowl touches the bottom of the outer one. I googled it and a cook specializing in chocolate said it’s totally fine, if not better.

  75. MAURA QUADY says

    Made this tonight for Valentine’s and I don’t think I’ll ever need another recipe. Divine. I poured into silicone cupcake tray (and the extra into lined ice-cube tray) because I didn’t have the mini-papers, and they popped out easily. We’ll see how they last in a glass stage bin in my cupboard. I used 3T agave and it wasn’t sweet enough but then was just about too sweet with another half tablespoon. Luckily the nibs on top balance it out a bit. I also added over-dehydrated persimmons. My husband’s first reaction was, Wow, we have to go into business!

  76. Stacy Davis says

    Hi Dana! I made these to give to my daughter and husband for a Valentine’s treat. They are SO good! Thanks for an easy to follow recipe. I can’t believe I made chocolate :)

  77. Megera says

    Is it better to use Cocoa butter or Cacao butter? The recipe says COCOA but the link for the product leads to an Amazon product that is COCOA. Please let me know. Thanks!

  78. vejune baltrusaitis says

    hi! i would like to make a dinosaur mold for daughter’s 3rd birthday coming up. will this recipe work in a mold and would i just put it in the fridge to harden? thanks!

  79. Liza M. Shaw says

    I just finished making these chocolates with one addition: coconut milk powder, to make it more like “milk chocolate.” I made the recipe as you originally wrote it the other day and it was way too bitter. I’ll follow up after they set up, to describe how they turned out.

  80. Alexandria says

    I absolutely love this recipe! I use 3-4 TBSP of maple syrup to sweeten (depending on how I’m feeling) and I have a big ole block of cocoa butter, so I just use a grater for it. The last batch I made I sprinkled Himalayan salt on top and added maple candied pecans. Yum!

  81. Lisa B says

    I made these – halved the recipe. Followed it to the letter and PERFECTION!
    I melted the cocoa butter very slowly – with the coconut oil together. I used a light hand whisk to slowly add the other ingredients – again slowly.
    Poured into very small cup cakes, and also a mould I had. Added some chopped apricot to some, and some chopped almonds and goji berries.
    Popped into the freezer – and they set in an hour.
    I swapped out some raw cacao powder with some Dark cocoa powder as (you’re right) just raw cacao can be a bit heavy.
    I added 30ml maple syrup (with a half recipe it would have been 15)

    They are just perfect!
    Great recipe – a
    Great recipe – thanks for making this really simple.
    xxxxx

  82. Kath says

    I’ve been making my own chocolate chips with baker’s chocolate and either stevia, monkfruit, or Xyla for over a year. I pour the mix into a silicone mold for tiny ice cubes and let them set in the fridge. I’ve been looking for directions to make my own baker’s chocolate. I haven’t been able to find a instructions for homemade baker’s chocolate. This is the only recipe that even comes close to what I want. I know it will be a combination of cocoa butter, and cocoa powder, but I wasn’t sure of the ratios. This recipe will help. Do you have any suggestions? This is a great chocolate recipe. Thanks

  83. Areej says

    Hi, I just made this tonight and it tastes okay but it’s very oily and you get it all buttery in your mouth.
    How can I fix It?

    • Support @ Minimalist Baker says

      Hi Areej! Not sure if you substituted the cocoa butter for coconut oil, but I find that coconut oil tends to separate, get a little oily, and melts easily when touched.

  84. lizbee says

    Aha! I just checked the chocolate-coconut cups and the ratio is different – 210g cocoa butter to 96g cocoa (v. 48 grams as here), so twice as cocoa-y. Looking forward to trying this with the correct ratio, as the texture was incredible.

  85. lizbee says

    Just made this today. Texture is smooth and creamy, but as at least one other reviewer noted, the flavor isn’t chocolatey enough (cocoa to cocoa butter ratio off?) and the cocoa butter was more like 2 cups, not 1 cup, by the time i got to 200 g. I think with half as much cocoa butter (or 2x the cocoa) it’d probably be perfect. It’s still tasty…just not as chocolatey as I’d like. I’ll probably break these up and use in cookies, as they’re not quite satisfying enough to just munch as is.

  86. Stephanie Stokkermans says

    Hi, great recipe. Thanks. Just wondering how you calculated the shelf life? Cocoa butter lasts for years in a sealed container.
    Thanks very much!

  87. Mary says

    Hi, I made this chocolate just as suggested and it turned out really yummy. Thank you for the recipe! My only question is…Is there any way I can make it a little less oily? Should I add more cocoa powder?

  88. Samira says

    Would it be as easy as swapping coconut milk powder for the cocoa powder to make white chocolate? I am going to try!

  89. AnnMarie says

    This is the first chocolate I’ve ever made. I used it for a topping to a Twix like recipe and made a chocolate bar with fruit and nuts. It was absolutely delicious! The only issue is that it melts way too easily so it’s necessary to keep it in the refrigerator or freezer. Is there a way to temper chocolate made this way? It would make storage so much easier, plus I could share!

  90. Blu says

    I love this, but wanted to point out that 1 cup of packed cocoa butter shavings registers as 100 g on my scale, not 200 g. I went with 1 cup and it turned out so well that it’ll be part of my Christmas gift baskets this year. I got a silicone chocolate bar mold and it makes a perfect, shiny chocolate bar. It melts like truffles – delicious.

  91. Bella says

    This recipe looks fantastic and I am excited to make it. I was wondering what brand you would best recommend for cocoa butter? Does Whole Foods or Amazon sell a brand you trust? Thanks!

  92. Michelle says

    Hi, I just made this chocolates and flavor is on target! However after freezing , the chocolate didn’t turn hard but it has a more chewy wet texture, not hard crunchy crisp chocolate. It also feels grainy. I used raw cacao butter and raw cacao powder. How can I make it more dry and crunchy?

    • Dee dee says

      If they are chewy then you got water into your chocolate. You absolutely CANNOT let any water (saliva even) get int he chocolate. It becomes like a Tootsie Roll.

  93. Rosa says

    Do they really have to be kept in the fridge – and just a week? I thought (even homemade) chocolate should keep for much longer than that. Thanks in advance!

  94. Melissa says

    It does not have a good chocolatey flavor. I think the ratio of cocoa powder to cocoa butter may be to blame. It melts at room temperature. I would not recommend this recipe.

    • Dee dee says

      I too think the ratio is off. At first I thought you had the same recipe as me, but then I realized that my Cocoa powder is 84 g to 200 g of cocoa butter. You may need to fix this.

  95. Zubaydah says

    Hello I am wanting to know the texture of this chocolate? I just made some home made chocolate out of cacao nibs and it was extremely grainy like sand in the mouth apparently due to no counching/refining.

    Is this problem solved due to the liquid sweeteners/powdered cacao?
    Can I make it more mylk chocolate by using coconut butter?

    Im seriously about to give up… also can this be tempered to not melt in the hand?

    • Gary says

      I had the exact same issue when using Cacao Nibs. Purchased a coffee/spice grinder in hope that would help but still no joy. I then came across this recipe and it works a dream!!! You get the smoothness that you would get with any well known chocolate bar.

  96. Nicole says

    Can this be tempered so that the chocolates do not melt so easily in your hand? If so would you temper the melted cacao butter or after the other ingredients have been added? What temperatures should be used?

    • Sara Garnham says

      Heat just the butter first to 46 °c then cool it to 27°c with the other ingredients. Then heat back up to 31°c. Works for me.

  97. Erin says

    I Tried this recipe using carob, as cacao and cocoa give a coffe-like buzz which I can’t handle! I also used rice malt syrup as it was the only sweetener I had at the time. The first time I tried it, the recipe was completely lumpy, tasted great! But very lumpy and the cacao butter separates quite a lot. The second time I tried it I added way more sweetener and maple syrup too (along with rice malt syrup) and I was very careful to make sure I sifted the carob. It was much smoother and blended better, however the chocolates did not set hard. They were more sticky, gooey, fudge. Again, taste great, but it’s just not the consistency I’m after! I’m wondering if rice malt syrup doesn’t set properly or blend well with cacao butter. Will you be doing a carob chocolate recipe soon? A carob recipe with cacao butter would be ideal, because I love the texture and taste of cacao butter!

  98. Jodi says

    I love love love this chocolate recipe! I have had a pkg of cocoa butter sitting in my fridge for months and finally decided to try it (a month passed it’s best before date – oops!). I don’t use agave nectar so instead I used rice malt syrup (60ml) and some liquid stevia (~6-8 drops). It worked and tasted like a dream! It didn’t last long enough in my hands to notice whether it melted or not. So smooth! It was a bit sweeter than I expected, but still yummy and I’m sure it will be a hit with my 5 year old son! Next time I will play with the sweetness and try a batch with straight stevia drops.
    Thank you for sharing!

  99. Mandalay says

    I’ve tried this a few times, but my agave never mixes well with the other ingredients, and then when i pour it into the moulds and leave it to set, i’m left with two layers to the chocolate, a really nice hard layer that has no sweetness and a very wet layer on the bottom which is too sweet as all the agave has sunk… help?

    • Karim says

      Same here. The cacao butter and the sweetener I used separate during the cooling process. What am I doing wrong?

      • Support @ Minimalist Baker says

        Hi Karim, Which sweetener did you use? We would recommend maple syrup for best results. Also, another reader mentioned that heating too long can contribute to separation. Hope that helps!

  100. Jes says

    Another win, thanks Dana :-)

    I halved the recipe, but added some fillings and toppings, so it still made 12 chocolates.
    In Australia we have a brand that makes pure peanut spreads, tahini etc (all 100% natural ingredients). They have a cacao-date-nut spread that I decided to use as a filling. I added a pinch of coconut sugar to the filling, and it worked a treat!

  101. Miriam says

    So happy I found your blog, since going vegan I am much more thankful for people like you that post amazing recipes for us that are getting indruduced into this new way of eating, now I know there’s an alternative to anyything!

    • Support @ Minimalist Baker says

      Hi Nivea! Raw cacao powder is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter). Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures.

  102. Mary says

    I tried this but because of some of my restrictions I had to make some alterations (Currently I can’t do any sugar but stevia, manuka honey or monk fruit extract)

    Since maple is what is going to remove the bitterness out of the chocolate I ended up adding stevia, peppermint oil, cinnamon, coconut milk and lemon juice to help cut the bitterness and it worked great!

    With the nuts I used (Pecans, Walnuts, Almonds) and Seeds (Pumpkin, Sunflower) as well as coconut flakes it is the perfect thing I needed! I have missed my chocolate and I love that not only is this simple but we can control exactly what is going into it vs what is being added in processing thru store packages.

    • Eloise says

      You would want to grind it up very fine into as much of a powder as possible. It will leave a grainy texture. The sugar doesn’t dissolve.

  103. Erin says

    Hi there, just came across this recipe and I’m sold! Going to look for cocoa butter today! If I use cocoa powder, what type of chocolate will it make? Dark, semi-sweet? And is there any way to make vegan milk chocolate? Thanks so much! Love your recipes!!

    • Support @ Minimalist Baker says

      Hi Erin! Dark chocolate! While we don’t currently have a recipe for vegan milk chocolate, I’ll pass the suggestion along :D

    • Eloise says

      To make it more of a milk chocolate, you can use more cocoa/cacao butter and less cocoa/cacao powder and add some vanilla. You can also add soymilk powder or coconut milk powder. Your best bet would be more cocoa/cacao butter though.

  104. Sydnee says

    Also! My chocolate isn’t hardening it has a truffle consistency which still tastes great but how do I get the chocolate hard? I left it in the freezer over 10min

    • Eloise says

      The lack of hardening was probably due to the added maple syrup. Naturally, adding more liquid will create a softer chocolate. You could try a powdered sugar instead or less cocoa/cacao powder, as that is what causes the bitterness.

  105. Sydnee says

    This was really delicious! So rich amd creamy! Just made these for the first time tonight only thing is I needed way more maple syrup the 5 tbsp was very bitter for me. Otherwise loved it! :)

  106. Donna says

    Hi,
    I’ve made this twice and both times adding the agave nectar has turned the cocoa butter into a truffle-like texture and does not go back to liquid. The second time I made doubly sure the cocoa butter was liquid but the same thing happened – can you offer any advice please?
    Thanks!

  107. Akal Atma says

    Do you know a good alternative for coconut butter? By the way, these look amazing!!! I’m going to make them as soon as I can…

  108. aline says

    I am wanting a dairy free chocolate sauce to drizzle over a pound cake that I am making. Would this work for that purpose? Thank you!

  109. Christy says

    I made this today and used it to dip vegan cake pops! I didn’t need to make too many, so I’m gonna save the rest of it for my next vegan order. Thanks for a great recipe!!!

  110. michele G says

    Cocoa butter melts like a dream;
    There’s zero coconut flavor;
    These are both chocolate flavor, correct? why state there is no coconut flavor. There is coconut butter made with coconut meat. did you intend to use coconut butter or oil?

  111. Rosemary Becker says

    You may or may not be able to answer this, but do you know if this recipe goes through the process of fermintation? It looks delicious and I am thinking of using it for a fermentation science project. We have been doing research and some chocolate recipes are fermented while others aren’t. If you know the answer and could let me know, I’d appreciate it. Thanks!

  112. demi says

    I made some chocolate bars and made ganache but its not like I see in pictures with store bought.when I melt it its way runny and notkinda thick .should I usemore cocoa to butter so it will be thicker?or sth else?maybe use chocolate chips that have more cocoa powder inside?my ganache and mousse were abit thin

  113. Melissa Martin says

    Thanks for super helpful site! My daughter is vegan and coming home for Christmas, so I’m planning ahead. ?
    Question: Would I be able to use granulated sugar or is the liquid sweetener a necessary component?

  114. Charlotte says

    I just made these, and they are creamy, melt in the mouth yum! I used 4 tbs. of the agave syrup, a dash of pink Himalayan salt in the chocolate, plus sprinkled a bit on top. I also used cacao powder for the health benefits. Thanks for a wonderful vegan chocolate recipe.

  115. Sophie says

    I made this chocolate this morning. Made half a batch (so 100g cocoa butter, 2 tbsp maple syrup and 24g cocoa powder) – followed all the instructions but my chocolate didn’t set in the fridge. Where did I go wrong? :( I remember it was quite runny when I poured it into the chocolate moulds and I’m actually surprised that some people here found the mixture to be so lumpy/thick that it doesn’t pour as I’m having the complete opposite problem…

      • Sophie says

        Hi Dana, they did set fine in the freezer, thanks! They start melting as soon as you touch them though… Tastes great though so I’m going to try adding more cocoa powder next time and see if that helps with the issue I had.

        • Amanda says

          Hi, i live in a high humidity area so my chocolates also set fine in tbe freezer but would start to melt once they are out? Why does that happen?

          • Support @ Minimalist Baker says

            It sounds like the chocolates aren’t a fan of the humid weather in your neck of the woods! I’d recommend refrigerating or freezing them until you’re ready to eat them..

        • Jamie says

          I was going to ask if the chocolate tempers or can be tempered with this recipe—sounds like it doesn’t if it gets soft as soon as touched? I want a refined sugar free that will hold…maybe I’ll try and see.

  116. Dolphin says

    Hi,
    I have had the same problem with the liquid getting lumpy and not pourable. I know that when making chocolate its important not to get any water in the melted cocoa butter or it will “bind”. It seems like the liquid in the maple is causing that problem. I have made lots of chocolate using maple syrup and maple syrup does not always bind it, but the last two times I made it, it did. Perhaps it has something to do with how much water is in that particular batch of maple syrup. Next time I’m going to try it with agave, I think I have had better results with that.

    • Dana @ Minimalist Baker says

      Hmm, I did like agave overall better for flavor/texture, but I definitely didn’t experience any of those textural issues with the maple syrup. Perhaps it is a reaction between the kind of maple syrup and cocoa butter you have?

      • Dolphin says

        Yes, I was guessing the same thing, as Ive made chocolate using maple as a sweetener before without it binding. Maple syrup is boiled down from a much more watery sap, perhaps this batch wasn’t boiled as much.

        • Sally-Anne Wilkinson says

          The first time I made the chocolate, it was perfect. I used an agave/stevia mix, with minimum sweetness . The second time I made it, it clumped, despite using exactly the same carob/cocoa butter (but I omitted the stevia, and used more agave to increase sweetness for my father-in-law, who doesn’t like a dark chocolate taste). The third time I used a little less agave (again no stevia) and it was ok – it hardened but was a little clumpy. I do think it may be an issue with the quantities of agave used.

  117. Brenda says

    Thanks for this recipe….they look and sound amazing! Do you think they would come out ok using silicone candy moulds?

  118. Allison says

    Help, what am I doing wrong? I’ve made this twice and the cocoa butter melts perfect, I take it off the heat, use maple syrup, then the coco powder mixes well, but wirhin minutes the mixture settles, clumps, separates, will not pour. I have no idea what’s going wrong. Tips?

    • Sabrina says

      Hi! I had the same problem couple times, lol I think it’s because we do not wait long enough before adding other ingredients . Coconut butter will melt fast but it turns into a paste instead of keeping that liquid state. Wait a bit more until it turns very liquid, then add other ingredients.
      Hope this was helpful and hope I’m right! Give it a try!

  119. Luiza says

    Hi, can I substitute cocoa butter for cacao butter? For some reason, I could only find cacao butter after checking numerous stores, will the recipe still work?

  120. Julia says

    Hi

    Does anyone else have a problem that after freezing the mixture separates: cocoa butter seems to form a white/yellow layer on top and the cacao mass seems to be on the bottom… help!

    Julia

  121. Leah says

    I’m wondering if you could use this as a ‘magic shell’ ice cream topping. If you used coconut oil instead of cocoa butter would it harden up when you drizzle it over the ice cream?

    • Support @ Minimalist Baker says

      I would think so Leah! Yes, I believe using coconut oil instead of cocoa butter would allow it to harden up over ice cream, let us know if you end up trying this!

  122. Steph says

    I was just wondering if there was a significant difference between cocoa butter and cacao butter? I noticed you said you used cocoa butter in the recipe, but the amazon link takes you to cacao butter. I wondered if substituting one for the other would be okay? Thanks!

  123. Claire says

    I just made these, the taste is yum, but I have some separation. There’s some oil at the bottom of all the cases, which I’m assuming is either agave or cacao butter. I originally thought they hadn’t hardened, but then realised it wasn’t going to.
    Any ideas why this happened?

  124. Sharon says

    Love this recipe! It is easy, versatile and tastes delish! My only problem is these definetly start to melt as soon as we touch them. I was hoping to get some tips on how to keep them from melting…they would make great gifts if I could figure this part out! Any suggestions??

  125. Jeanie says

    I tried this yesterday afternoon. My toddler is chocolate crazy and he won’t eat anything else these days (without making a fuss) so wanted something healthy and he just loved this so much!!!!

  126. arthur says

    Hello!

    thank you for the input. i am from brazil and i would like to know if this chocolate would melt at our “room temperature” which is around 30 – 34 celsius. wouldnt be needed a thermal shock?

    thank you

    • Melissa says

      Yes, it can. I’ve tried making carob “chocolate” with the same ingredients and to me it actually tastes even better (and less bitter)!

  127. Karin says

    I’ve made this before and it’s delicious but now I can’t remember… Do you know how big a block of cocoa butter you needed to get 1 cup grated? I’m planning on quadrupling the recipe but don’t want to overbuy since it’s a pricey ingredient! Thanks!

  128. Lia says

    Even though I’m not vegan, I come to your site quite often because the recipes seem so simple and easy. I’m gonna have to try some of them soon!

  129. shatha says

    Hello,
    Thank you so much for such a lovely recipe.

    The chocolate turned out to be creamy and rich. If I want to make a lighter version of this recipe, what ingredients do you suggest I use (to replace regular milk chocolate).

    Thanks a lot
    Shatha

    • Melissa says

      Yes, use cashew butter. Use about one teaspoon. You will want to replace the liquid sweetener with a powdered form of whatever dry sweetener you use (sucanat, cane sugar, coconut sugar…) because the cashew butter will soften the texture. It tastes pretty dreamy.

  130. Kiera says

    hi, i had my first go at this today.

    tasting amazing… some of the cocao butter had hardened on the top, and the cocoa powder has sunk to the bottom (its looking a little like Top Deck)…they still work, consistancy is good…i am wondering why there might be this seperation…
    omg they taste amazing….

  131. Kai says

    I wish I could give this recipe 10 stars. I recently went dairy-free and was searching for dessert recipes. Oh. my. GOODNESS. Velvety, melt in your mouth (but not in your hand!), delicious chocolate that my friends (and I) cannot believe is VEGAN. I have topped with shaved coconut, hazelnuts, cocoa nibs, the possibilities are endless. THANK YOU, DANA!!

  132. susan says

    looks great. perfect for someone who can’t have soy, which is in most commercial chocolate. would adding more cocoa butter make it more milk chocolatey? or would it just make it greasy and soft?

  133. Amy says

    Yep. These are good. And thank you so much for pointing me in the direction of where to find cocoa butter. Can’t wait to fill them with dried fruit and such.

  134. Sophie says

    Is there a reason you choose to use a liquid sweetener instead of something like coconut sugar? My chocolate ended up with a “sweaty” quality when I bite into it.

    Delicious, of course. That’s a given.

  135. Lennae says

    Oh my goodness I love chocolate! I especially love homemade raw chocolate that is a healthier option! Thanks for sharing, I cant wait to give this recipe a go.

    Lennae xxx

  136. Renee says

    If these are like “regular chocolate”, then why do they have to be kept in the refrigerator? Chocolate bars, etc., should never be kept in a refrigerator. Too much humidity.

  137. Nancy says

    I loved the taste of these treats! But i must have done something wrong because the consistency was more like a fudge. They didn’t harden like a chocolate bar….what did I do wrong?

  138. Wendy says

    This was my first attempt at making my own chocolates and they were so simple and delicious to make, I can’t wait to make more, possibly a “milk” chocolate version using coconut milk or almond milk maybe, thanks so much for sharing this recipe

    • Dana @ Minimalist Baker says

      You could sweeten with Stevia! And I don’t think you’d really have to change the ratios. I just think you’ll get slightly less chocolate. Good luck!

  139. Andrea says

    Do these travel well? I was going out of town this weekend and I wanted to make some for my boyfriend (he’s vegan and it’s his birthday) but I’m going to be in a car for two hours and I don’t want them to melt- especially if I have to stack them together in a container. Do they hold up as well as regular chocolate?

  140. Lora W. says

    I made it a day after the Valentine’s Day using the cocoa butter. It’s not that I am a vegan, but this recipe was very tempting and I couldn’t miss it. The chocolate melted in my mouth just like Cadbury’s Dairy Milk; in fact, I would say even better.

  141. jenna says

    These would be amazing to make into immitation reese’s PB cups: just whip homemade PB with some coconut oil, maybe some maple syrup and nutritional yeast, and freeze them in layers. Maybe since you are using cocoa butter, you could use that instead of coconut oil? Who knows, I’m about to get crazy in the kitchen with this recipe.

    I have no clue where to buy cocoa butter though, I’ve never seen it in stores? Then again, I’ve never looked for it in stores haha. I will try whole foods/sprouts/Trader Joes.. Any ideas on top of that would be greatly appreciated! Thanks!

    • Dana @ Minimalist Baker says

      I always order mine online, but others have suggested looking in the beauty section of health food stores and ensuring it’s food grade. Good luck!

  142. J says

    I made these chocolates for a Valentine’s Day party and they were absolutely amazing! I added some chopped dried Bing cherries for little extra tartness and my friends loved it.
    I am a huge fan of white chocolate, so I was wondering if it is possible to make vegan-friendly white chocolate from scratch?

  143. Samar says

    Hey Dene

    I have one question can I replace cocoa butter to normal butter, because I didn’t find in market? And thank you it seem so awesome .

  144. Amy says

    So, this looks awesome. Delicious. But I’ve been having trouble doing cocoa butter locally. Even at whole foods. Unless I’m looking in the wrong place. Where do you find yours?

  145. June says

    Wanted to buy some cocoa butter but couldn’t find it anywhere. Any recommendations on brands and where to buy it? Thanks.

    • Kim says

      Dana posted a link to Amazon for cocoa butter. I found mine at Central Market in the skin care section not in the regular food aisles. I can’t remember the brand but it is 100% cocoa butter, food grade.

  146. Kelsey says

    Making these today and realize my question might not get answered, however, can I sub coconut butter for cocoa butter? Perhaps with more cocoa? I also have coconut oil…

  147. Kim says

    I made this last night. Oh my goodness!! So good! So easy! Melts in your mouth greatness! Thank you for such an awesome recipe. I’m dairy and gluten free and now I can make my own chocolate yumminess thanks to this recipe! Yay! And, I look forward to your peanut butter cup recipe.

  148. Gluten Free Babe says

    Looks so delicious. Perfect recipe for V-Day! I was also looking at the DIY dark chocolate almond bars. I notice the only difference is that those have same amount of cocoa butter – but more cocoa powder and a bit more maple. Can you describe the difference? I am not sure which recipe I would like better! Thx!!

    • Dana @ Minimalist Baker says

      Hi there! I now prefer the Easy Vegan Chocolate over the chocolate bars, and I made those slight changes based on testing. But they’re both great!

  149. Leila Revel says

    Hi Dana,
    This recipe looks awesome! I was wondering if this chocolate could be used for dipping/coating instead of melted chocolate chip/chunks? Thinking about trying it with your salted caramel peanut butter truffles, peanut butter mousse cups or peanut butter eggs. Do you think it would work? If so, could I do it the same way? Thanks again for all the tasty recipes, keep em coming.

    • Dana @ Minimalist Baker says

      Yes! It is a little thinner in consistency, so I’d recommend thickening it a little with some extra cocoa or cacao powder. Good luck!

  150. Bernice @ Doughverload says

    Wow, I’d never thought of making vegan chocolate- this looks as good as the real thing! I imagine putting it into little heart shaped moulds to set would be very cute.

    • Dana @ Minimalist Baker says

      Agreed! I like keeping it simple and just using paper liners, but molds would take these to the next level ;D

      • Mairead says

        Amazing recipe- thank you!

        Rubber ice cube trays reduce the paper waste and are just as easy! They typically come in fun shapes and can usually pick up at Dollar land/5 & Below for next to nothing.

  151. Ashley says

    I have been working on my raw chocolate recipe for a while, and you’ve convinced me that cocoa butter is the way to go. My last attempt involved both coconut oil and cocoa butter but it still melts so easily :(

    • Dana @ Minimalist Baker says

      Yeah, cocoa butter really is the key. I’ve found a nice combination to be cocoa butter (you can sub only up to 1 Tbsp with coconut oil), cocoa powder and maple syrup!

    • Dana @ Minimalist Baker says

      I was tempted to make peanut butter cups, but just decided to keep things pure. But that’s probably up next! xoxo

      • Hazel Adams says

        It looks so simple. I have thought about sweetening chocolate with not only agave but stevia. Do you think this will work as well?

        • Shannon says

          I have done this with just plain liquid dark stevia when I was sugar-free! It does work. Not sure how much, just adjust to your liking.

          • Dana @ Minimalist Baker says

            Some stevia brands do take on a chemical taste. But pure stevia extract (I like Trader Joe’s brand) doesn’t tend to have any poor taste. Hope that helps!

        • Anne says

          I know this comment is old, but I sweetened myocolate with a very small amount of agave and some stevia. Tastes great! I wouldn’t do just stevia though. It tends to taste a little thin all on it’s own in this king of setting. If you really wants to go low sugar you cold use poured dates and stevia. I’ve done this as well and it tasted good, but I got the cocoa powder to cocoa butter ratio wrong. The texture was a littt off and I don’t know if the issue was with the ratio, the dates or a little of both.