Homemade Vegan Chocolate (Paleo).

You won’t believe how easy it is to make your own rich, smooth, vegan chocolate! This recipe is super simple, and you probably already have the ingredients in your pantry.

There’s nothing like a really nice chocolate bar – rich, delicious, dark chocolate is one of my favorite treats. When you have allergies, especially nut or dairy allergies, it can be hard to find a delicious, safe chocolate at the store.

You’ll never be without chocolate if you try this recipe, though! As long as you keep at least three ingredients in your pantry, you can make the best vegan and dairy free chocolate in just minutes.

You will need these pantry ingredients:

• unsweetened cocoa powder
• coconut oil
• maple syrup

Of course, you can add extra ingredients to make this chocolate even more delicious. Try adding super foods like chia seeds, pumpkin seeds, or your favorite dried fruit.

I made this chocolate in a muffin tin, but you can use any type of chocolate mold that works for you. I’ve used a square silicone mold before, for these quinoa chocolate crunch bars, and that worked really well.

How to make homemade chocolate:

1. Place the coconut oil in a bowl, and heat in the microwave for 30 seconds until melted. Add the cocoa powder and maple syrup.
2. Stir until smooth.
3. Pour the chocolate mixture into a muffin tin lined with parchment liners.
4. Refrigerate until firm.

I don’t know of another type of oil that will work for this recipe, which is a problem for those with a coconut allergy, I know. Coconut oil works the best because it is a liquid when it’s warm, but a solid when it’s cool. You need coconut oil to turn this chocolate into a solid.

Because of the nature of coconut oil, you do need to store these chocolates in an airtight container in the refrigerator. These should stay fresh for at least a week. You could store them in the freezer as well, where they will stay fresh for up to three months.

Maple syrup works well as a sweetener in this recipe. If you aren’t vegan, you could use honey. I have not tried this recipe with a sugar substitute, so I don’t know how that would work out.

If you love homemade chocolate candy, give the recipe below a try! Homemade coconut chocolate candy is a decadent treat that you’re sure to love.

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Homemade Vegan Chocolate (Paleo).

This simple homemade vegan chocolate candy is super rich and smooth. This is an easy treat you'll love!

Course Dessert

Cuisine Dairy Free, gluten free, Paleo, vegan.

Keyword coconut oil

Prep Time 10 minutes

Total Time 10 minutes

Servings 7

Calories 142 kcal

Author Kelly Roenicke

Ingredients

• ⅓ cup organic unrefined coconut oil measure when solid
• ⅓ cup unsweetened cocoa powder
• 2 ¼ Tablespoons maple syrup

Optional additions:

• 1 Tablespoon chia seeds
• 1 Tablespoon pumpkin seeds
• 2 Tablespoons unsweetened coconut flakes

US Customary - Metric

Instructions

1. Line a muffin tin with 7 parchment paper liners.

2. Place the coconut oil in a glass bowl and microwave for about 15 seconds, until melted.
3. Stir in the cocoa powder and maple syrup.
4. Divide the chocolate mixture between the muffin cups.

5. If you're using toppings, sprinkle the chia seeds, coconut flakes, and/or pumpkin seeds on top.

6. Place in the refrigerator and let chill for at least 2 hours.
7. Store in the refrigerator or the freezer to keep these fresh. They do get very melty at room temperature.

Recipe Notes

Serving size is one chocolate candy.

Nutrition facts are for one chocolate made in a standard muffin tin. Nutrition facts will vary based on the size of the mold you use.

Store chocolate in the refrigerator or freezer.

 

Nutrition Facts

Homemade Vegan Chocolate (Paleo).

Amount per Serving

Calories

142

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

1

g

Sodium

 

2

mg

0

%

Potassium

 

103

mg

3

%

Carbohydrates

 

8

g

3

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

2

g

4

%

Vitamin A

 

1

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

24

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in June 2016. It has been updated.