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 desserts. 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 three simple ingredients in your pantry, you can make the best vegan and dairy free chocolate in just minutes.
Make this chocolate in a muffin tin, in a special candy mold for the holidays, or drizzle it onto waxed paper in abstract shapes if you like! There’s no wrong way to enjoy this rich candy treat.
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Ingredient Notes
- Unsweetened Cocoa Powder – I use Hershey’s Cocoa Powder, but you can use any brand of cocoa powder that works for your needs.
- Coconut Oil – Dr. Bronner’s coconut oil is made in a coconut-only facility, so that’s what we use. 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.
- Maple Syrup – We love maple syrup as a sweetener in this candy, but you could also use honey or agave syrup.
Add-Ins
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.
Special Equipment
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.
Step by Step Instructions
- Place the coconut oil in a bowl, and heat in the microwave for 30 seconds until melted. Add the cocoa powder and maple syrup.
- Stir until smooth.
- Pour the chocolate mixture into a muffin tin lined with parchment liners.
- Refrigerate until firm.
Storage
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.
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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Recipe
Homemade Dairy Free Chocolate (Vegan).
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
Instructions
- Line a muffin tin with 7 parchment paper liners.
- Place the coconut oil in a glass bowl and microwave for about 15 seconds, until melted.
- Stir in the cocoa powder and maple syrup.
- Divide the chocolate mixture between the muffin cups.
- If you're using toppings, sprinkle the chia seeds, coconut flakes, and/or pumpkin seeds on top.
- Place in the refrigerator and let chill for at least 2 hours.
- Store in the refrigerator or the freezer to keep these fresh. They do get very melty at room temperature.
Katie
Delicious recipe!
Beth
Also for more superfood power- use raw cacao powder!!
Kristine | Kristine's Kitchen
I love that you’ve found a healthier way to eat chocolate, Kelly! These look delicious, and so pretty, too! You are so smart to pack them with superfoods!
Gayle @ Pumpkin 'N Spice
I love the name of this recipe, Kelly! Super food chocolate is definitely a good thing, so I think I would devour these ALL!
Sarah @Whole and Heavenly Oven
You’re speaking my love language with chocolate on a Monday so I’m totally down for a few of these gorgeous candies right now! Since they’re superfood I can have several right? ;)
Kristy from Southern In Law
I loveee coconut oil chocolate and these look like the perfect treat!
Julia Mueller
I just started making my own paleo chocolate bars at home and I looooove them! So fun and tasty without all the crazy dairy and sugar. I’m loving the idea of adding more superfood elements to the chocolate. Sign me up!