Vegan Chocolate Recipe
Enjoy this quick and easy vegan chocolate recipe made with only 3-ingredients! It’s a rich, velvety-smooth alternative to store-bought chocolate that comes in at a fraction of the price. Keep it simple, or customize it with your favorite add-ins!
If you’re a fan of dark chocolate, you’re going to love how quickly this recipe comes together (almost too quickly)! Requiring minimal effort and a few pantry staples, it’s a healthy way to curb your cravings, just like my vegan sweet potato brownies.
Why I love this recipe
If you’re anything like me, you’re here because you love chocolate. Buying dark chocolate bars from the store can quickly add up, which is why I’ve created an affordable, fully customizable, and easy-to-make vegan chocolate recipe.
All you have to do is melt coconut oil, whisk in cocoa powder and maple syrup, and let it set in the freezer. You don’t even need chocolate molds!
The rich, smooth texture and deep, chocolatey flavor are always a hit with everyone, whether they have dairy allergies or not. You can use this vegan chocolate recipe as a base for other desserts, melt it into hot chocolate, or enjoy it as a standalone treat!
“Sooooo good! Tastes like dark chocolate!” — MAKAYLA
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Ingredient notes
You most likely already have the ingredients for this vegan chocolate recipe in your pantry! Find a breakdown and suitable substitutes below.
Coconut oil
Coconut oil makes up the base, adding a silky, melt-in-your-mouth texture. I don’t mind a subtle coconut flavor in my vegan chocolate, but you can use flavorless (refined) coconut oil if you prefer a neutral taste. You should be able to find it at any health food store or online.
Substitute: Cacao butter is another great option if you prefer a firmer chocolate texture. Similar to coconut oil, cacao butter is typically sold at health food stores or online.
Cacao powder
You need cacao powder for that rich, slightly bitter, deep chocolate flavor. Its intensity is key to achieving a classic chocolate taste. Plus, it’s full of antioxidants!
Substitute: You can use Dutch-processed cocoa powder, but keep in mind it’s processed differently and doesn’t provide the same antioxidant benefits.
Maple syrup
I love the natural sweetness and subtle woody undertones of maple syrup, which complement the bitterness of the cacao. Use 100% pure maple syrup, not pancake syrup, for the best results.
Substitute: Agave offers a similar sweetness with a less distinct taste, while coconut nectar is a great alternative if you want more coconut undertones.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make a homemade vegan chocolate recipe with my easy-to-follow instructions. Look for the tips in green throughout this section for the most consistent results!
Preparation
Prepare a baking tray or silicone chocolate mold by lining it with parchment paper. If you’re using nuts and fruit, toast the nuts for a better flavor and chop the fruit into small, bite-sized pieces.
Cooking
Step 1
Begin by melting the coconut oil. You can do this in a microwave, heating in intervals of 10 seconds, or on the stovetop with a double boiler. You’re aiming for a liquid consistency without overheating it.
Overheating can cause the coconut oil to smoke. Use gentle, consistent heat to prevent it from burning and affecting the overall chocolate taste.
Step 2
Once the coconut oil is melted, whisk in the maple syrup. Then, gradually add the cacao powder, whisking until the texture is smooth without any clumps.
You can sift the cacao powder to help prevent clumps, resulting in a smoother, more refined texture.
Step 3
Stir in any add-ins like toasted nuts, dried fruit, or flavor extracts into the chocolate mixture. I personally love the combination of pecans and cranberries! Pour the chocolate mixture onto the prepared tray, spreading it evenly.
You don’t want the mixture to be too thin, or it may become brittle. Aim for around a ¼-inch thickness.
Step 4
Pop the chocolate into the freezer to set for about 30-60 minutes until it hardens. If you’re impatient like me, spread it extra thin on the pan before freezing it. Break the set chocolate into bite-sized pieces and enjoy. Happy eating!
Expert tip
Much like store-bought dark chocolate bars, it’s best to use high-quality cacao powder for the best flavor and nutritional benefits. I suggest sourcing the highest quality cacao powder you can find and afford.
The same goes for the coconut oil and maple syrup. Each ingredient plays a pivotal role in this recipe, so I strongly recommend using cold-pressed coconut oil and pure maple syrup if you can find them.
Flavor ideas
Extracts: Add a few drops of peppermint extract for a refreshing aftertaste, or incorporate vanilla to enhance the sweet aroma. I also love adding orange zest!
Coffee: Mix in a tablespoon of instant coffee or espresso powder for a mocha kick.
Salty: Blend in crushed pieces of pretzels for a crunchy and salty vegan chocolate recipe.
Nuts & seeds: Think pecans, walnuts, almonds, pistachios, pumpkin seeds, macadamia nuts, peanuts, or cashews.
Dried fruit: For a chewy, sweet contrast, try raisins, dried cranberries, dried apricots, dried cherries, candied ginger, or even coconut flakes.
Cooking tips
Use quality ingredients: The better quality your cacao powder, coconut oil, and maple syrup are, the richer and more nutrient-dense your vegan chocolate recipe will be.
Add-ins last: If you’re using nuts or fruits, ensure they’re mixed in after the primary ingredients are well combined.
Don’t forget parchment paper: Parchment paper makes removing the set chocolate much easier. You can also use a silicone baking mat.
Have patience: Make sure the chocolate is fully set before breaking it into pieces. I know it’s hard, but it’ll be worth it!
Frequently asked questions
If your vegan chocolate recipe is grainy, it’s likely because the cacao powder wasn’t properly integrated or the coconut oil wasn’t fully melted. Make sure the oil is completely melted, and sift the cacao powder for a smooth texture.
The thickness of your vegan chocolate recipe can influence how it sets. If it’s too thick or thin, it might not set as solidly. Aim for a quarter-inch thickness, ensure your freezer is cold enough, and give it ample time.
Coconut oil has a low melting point, so it’s best to serve this chocolate chilled and store it in a cool place (like the fridge).
Storing
Storing and maintaining the quality of this homemade vegan chocolate recipe is different than your average store-bought chocolate bar. You’ll need to keep this vegan chocolate in the freezer or fridge so it maintains its texture. This is especially important in warmer environments.
Fridge
For fridge storage, place the vegan chocolate in an airtight container or wrap it tightly in parchment paper, then store it in the refrigerator. In the fridge, the chocolate can last for up to 2 weeks. Its solid texture means it does not require thawing or reheating, making it readily enjoyable straight from the fridge.
Freezer
Wrap the chocolate pieces individually or place them in a single layer in an airtight container to avoid clumping. In the freezer, the chocolate can last for up to 3 months. Again, due to its solid nature, the chocolate can be enjoyed directly from the freezer without any additional preparation.
More chocolate desserts
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Recipe
Easy Vegan Chocolate Recipe (Only 3 Ingredients)
Equipment
- Whisk
- Double boiler
- Baking pan
Ingredients
- ⅓ cup coconut oil
- ½ cup cacao powder
- 3 tablespoons maple syrup
Add-ins
- ¼ cup toasted nuts of choice
- ¼ cup dried fruit of choice
Instructions
- Melt the coconut oil in a microwave in 10-second increments. Alternatively, melt it over the stovetop in a double boiler until it turns liquid.
- Add in the maple syrup and cacao powder, whisking until all the clumps are gone. It's best to sift the cacao powder to remove large clumps.
- You can also add in dried fruit or nuts of choice at this point. I decided to add in toasted pecans and cranberries.
- Once everything is stirred together, pour the chocolate mixture onto a parchment-lined pan or into a silicone chocolate mold. Place it in the freezer for about 30-60 minutes until it hardens.
- Once the chocolate has set, break it into bite-size pieces and store it in the freezer in an airtight container for an easy snack. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
Thanks a lot for the recipe. I did it and I thought it was a really a good alternative to dairy chocolate since I’m intolerant to dairy. The thing I have noticed is that I do eat less of it compared to industrial dairy chocolate since there seem to be less sugar in the recipe. I’m hooked on sugar. So It was a pleasant surprise to see that when there’s less sugar, my craving is diminished. It’s very positive to make chocolate oneself.
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.
Hi can I use macadamia milk instead of coconut oil and if so how much milk. Want to make it for my little one as she is allergic to cow’s milk
Hi Lorraine,
Do you mean macadamia nut oil or milk? Unfortunately, the recipe won’t work in either case. In order for the chocolate to set, you need to use either coconut oil or cacao butter since they both solidify once chilled. Hope that helps!
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!