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This 3-ingredient vegan chocolate recipe is so incredibly tasty and customizable, you’re going to want to stock it in your freezer at all times.
It’s so easy you could do it with your eyes closed. Well, maybe keep them open to see what you’re doing. But, you get the point. Let’s get to it!
Table of Contents
📖 About
This recipe came from our chocolate snacking habits. Basically, we love to eat chocolate all day long.
As we realized how cheap and easy this recipe is to throw together ourselves, we immediately stopped buying chocolate from the store and replaced it with our homemade version.
While we love chocolate on its own, the great thing about this recipe is how many different add-ins you can choose from. Any of your favorite nuts, dried fruits, seeds, or coconut shreds can easily be incorporated into this recipe, which is why we’re always trying different kinds!
We’ve even made one with peanut butter swirled in before (yum). And of course, our go-to classic flavor is just some sea salt sprinkled on top.
🍲 Key ingredients
- Cacao powder: cacao is actually the part of dark chocolate that’s so good for you. It’s full of vitamins and minerals like iron and magnesium. Careful not to confuse cacao powder with cocoa powder, which is different since the cacao beans are both fermented and roasted. Unfortunately, this process gets rid of the antioxidants and other nutrients that are so high in cacao powder.
- Coconut oil: this oil gives the chocolate recipe structure while also providing a subtle coconut flavor. Coconut oil also makes the texture extra smooth and creamy, which is extremely important to any good chocolate recipe.
- Maple syrup: we love the amount of sweet maple syrup adds to the chocolate. Believe it or not, maple syrup actually has higher levels of minerals and antioxidants with fewer calories than honey!
🔪 Instructions
To start, melt the coconut oil in your microwave for 10 seconds at a time. Alternatively, you can also melt it over the stove top in a double broiler until liquid.
Then, add in the maple syrup and cacao powder and whisk until all the clumps are gone. This is also the point where you’ll mix in your dried fruit or nuts of choice.
Once everything is stirred together, pour chocolate mixture onto a parchment lined pan or plate. Place it in the freezer to set for about 30 minutes, or until it hardens.
Pro-tip: if you are impatient for your chocolate to set, make sure to spread it extra thin on the pan or plate before freezing it.
🌡️ Storage
This chocolate recipe is best stored in an airtight container in the freezer for up to 3 months.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Use agave nectar instead of maple syrup
- Swap the cacao for cocoa power
- Don’t add any nuts or fruit
🍴 Tasting notes
This chocolate is so easy to put together, we always have a batch made. It’s:
- Rich
- Smooth
- Customizable
- Sweet
- Melt in your mouth
If you try this dessert, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
3-Ingredient Vegan Chocolate
Equipment
- Whisk
- Double boiler
Ingredients
- ⅓ cup coconut oil ($0.64)
- ½ cup cacao powder ($1.25)
- 3 tbsp maple syrup ($0.45)
Add-ins optional
- ¼ cup toasted nuts of choice
- ¼ cup dried fruit of choice
Instructions
- Melt the coconut oil in your microwave for 10 seconds at a time. Alternatively, you can also melt it over the stovetop in a double boiler until it turns liquid.
- Next, add in the maple syrup and cacao powder, whisking until all the clumps are gone.
- You can also add in dried fruit or nuts of choice at this point. We decided to add in toasted pecans and cranberries, but the chocolate tastes great on its own too.
- Once everything is stirred together, pour the chocolate mixture onto a parchment-lined pan or plate. Place it in the freezer for about 30 minutes to 1 hour, or until it hardens.
- Once the chocolate has set, break it into bite-size pieces and store in the freezer in an airtight container for an easy snack!
Notes
- If you are impatient for your chocolate to set, make sure to spread it thinly on the pan or plate before freezing it.
- Nutritional information and prices do not reflect the optional add-ins.
Nutrition
♻️ Similar recipes
For more tasty dish ideas, check out our:
- Vegan brownies for a fool-proof dessert that turns out perfectly every time.
- Edible brownie batter if you don’t feel like baking brownies!
- Vegan Oreo cheesecake if you want to try out baking a cheesecake that you will not regret.
- Chocolate peanut butter fudge for a two-ingredient vegan dessert you won’t be able to get enough of.
- Chocolate peanut butter cups to convert you from Reese’s to something even better and much cheaper.
💬 FAQ
You can use other liquid sweeteners such as agave nectar or coconut nectar with similar results.
If you’d like to replace the coconut oil with something else, cacao butter also works. It is more expensive though.
It should not make too much of a difference in taste if you use cocoa or cacao. However, the health benefits of cacao powder are much higher than cocoa powder.
Hi, is it possible to make chocolate with just coconut powder & water?
I am thinking of trying to just heat up coconut powder mixed with a bit of water, add some nuts & seeds, maybe some oats & then freeze it. What do you think of that / do you have any relative advice?
Hi Elodin,
We don’t think the consistency would be very chocolate-like with only coconut powder and water, but you can definitely try it! If you’re not against using a fat component, like coconut oil, cacao butter, or nut butter, it will result in a better texture. But, let us know how it goes either way!
Sooooo good! Tastes like dark chocolate!
Hi Makayla!
We’re so happy you enjoyed the recipe! It’s great for an easy chocolate fix! 🙂
Hi Makayla!
And it’s so easy to make too! We’re so happy to know you enjoyed the recipe.
something is off with the recipe
i followed measurements to the tee yet my mixture was dry and no wear near as moist as the photo
Hey!
That is so weird! We’ve made this recipe lots of times with no issues! Could you give us some more information on whether you melted the coconut oil fully? Did you use maple syrup for the sweetener?
So awesome… was craving chocolate and used this as a base… added roasted chickpeas to one and cayenne pepper to the other… little sea salt on both… i’m in trouble.. now i know it’s this easy… i’ll never run out of chocolate again. Thank you!
Hi Bonnie,
Those additions sound delicious! We’re so glad you enjoyed the recipe. Thanks for the comment!