Easy Vegan Chocolate
Easy, 3-ingredient vegan chocolate! Naturally sweetened, customizable, super velvety and rich, and seriously good for you!
Servings 13
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.
*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