Easy Vegan Chocolate

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!

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!!!!!!!

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!

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!

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

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.

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.

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

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 ?!

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!!!

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!! ??❤️

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!

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

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!

Excellent recipe – wonderful outcome!

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.

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.

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.

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!

Soooo yummy!!! My husband and I and my toddlers are in heaven!!! Thank you!!

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

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!!

Me and my kids just made the chocolate mixture and dipped strawberries into. So perfect! Thanks

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.

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 ?

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:)

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!

i made these and theyre wayyy to oiling. I needed to double the amount of cocao.

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??

I made this using honey(my son is allergic to maple and agave), and it was great! Thank you!

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

I have made this a few times now. Easy, quick, and delicious. Thx! For the recipe!!!

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.

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.

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.

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!

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 :)

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.

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!

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