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
4.61 from 103 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. 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!

  2. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  4. 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!

  5. 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!!!!!!!

  6. 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!

  7. 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!!!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  8. 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!

  9. 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!

  10. Susan Redstone says

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

  11. 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.

  12. 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.

  13. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  14. 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.

  15. 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!

  16. Rebecca Dagostino says

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

  17. 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 ?!

  18. 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!!!

  19. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  20. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  21. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  22. 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!! ??❤️

  23. 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

    • Avatar for Dana @ Minimalist BakerDana @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  24. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  25. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  26. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  27. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. 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

  29. 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!

    • Mildred says

      Hi! You said you made these as Christmas gifts, does this mean they kept well outside the fridge? I’m looking at making these for wedding favours but they’ll be say in a bowl for a decent amount of time and I’m worried that they’ll just melt and ruin everything!

  30. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  31. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  32. 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

  33. 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?

    • Avatar for Dana @ Minimalist BakerDana @ 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!

  34. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  35. 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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

  36. 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!

    • Avatar for Dana @ Minimalist BakerDana @ 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.

  37. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  38. 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?

  39. 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.

    • Avatar for Dana @ Minimalist BakerDana @ 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?

  40. 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.

  41. Huma says

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

  42. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  43. 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!

  44. 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?

    • Avatar for Dana @ Minimalist BakerDana @ 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!

  45. 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.

  46. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  48. MrsShakes says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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)?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  49. 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!

  50. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  51. 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. ?

  52. 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!!

  53. 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.

  54. 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! :)

  55. 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

  56. 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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  57. 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.

  58. 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!

  59. 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??

  60. 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?

  61. 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 ♥

  62. 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.

  63. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  64. 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.

  65. 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.

  66. 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….

  67. 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!

  68. 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.

  69. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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 :)

  70. 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.

  71. 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!

  72. 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 :)

  73. 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!

  74. 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!

  75. 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.

  76. 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!

  77. 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

  78. 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