This rich and creamy homemade vegan dark chocolate recipe is the ultimate plant-based treat! My recipe combines cacao butter and maple syrup with coconut oil. Delicious enjoyed as is, the recipe is really versatile and can be adjusted with different flavors and mix-ins depending on what you crave! My top tip? Double the recipe. This chocolate is a melt-in-your-mouth treat that'll disappear fast!
With chocolate candy everywhere this month, I have been craving it pretty hard. So, I started playing around with making vegan chocolate candy and I've landed on the perfect recipe to share with you all!
I love making chocolate myself because I can control the ingredients and the level of sweetness, creaminess and richness. I kept this recipe refined sugar-free and naturally sweetened it with a little maple syrup. Best of all, I found that refined sugar-free homemade vegan chocolate doesn't seem to trigger migraines for me. That is a huge win for this chocoholic!
This low sugar dark chocolate has now become a staple of my vegan dessert recipe collection, ranked up there with other chocolate recipes such as these dark chocolate avocado truffles and this vegan chocolate bark recipe.
I initially thought making my own chocolate would be difficult and time consuming, but it seriously couldn't be easier. I promise!
Why You'll Love this Vegan Chocolate
- Quick and easy recipe using basic ingredients
- Rich chocolate flavor
- The perfect way to enjoy healthier chocolate
- Use for small candy, a dark chocolate bar or any chocolate need!
Ingredients
This delicious vegan chocolate recipe uses just 5 simple ingredients:
- cacao butter
- coconut oil
- pure maple syrup - a liquid sweetener that keeps it refined sugar-free
- unsweetened cacao or cocoa powder
- salt (just a pinch)
You can also add ⅛ teaspoon of vanilla extract but that is entirely optional.
How to Make Vegan Dark Chocolate
To prepare, essentially all you do is melt the cacao butter and whisk in the other ingredients. Then, pour into silicone molds and chill to harden. That's it!
See the recipe card at the bottom of the post for full instructions.
I bought these adorable chocolate molds for pumpkins and kisses (pictured below) since Halloween is just around the corner. Feel free to use any type you want. These would be adorable for Valentine's Day and these would be fun for St. Patrick's Day. And these would be fun for a girl's birthday party!
I'll be using this homemade vegan chocolate recipe for all my homemade halloween candy this month (and from now on). It is a total game-changer!
Health Benefits of Chocolate
Oh, chocolate, what would we do without you to make everything more decadent, rich and luxurious? Plus, who doesn’t love the health claims that chocolate is actually good for us?
Years of nutrition research has shown that chocolate isn’t just junk food and may actually provide health benefits. But is all chocolate created equal? Is cacao powder the same as cocoa powder? Is Dutch-processed cocoa just as healthy as regular? How dark does chocolate really need to be to be considered healthy? With chocolate coming in so many different forms, it is difficult to know what benefit we are getting and at what cost.
The health benefits of chocolate come from antioxidants called flavanols found in the cocoa solids (as opposed to the cocoa butter). When consumed in large amounts, studies have shown that flavanols in chocolate may:
- Lower high blood pressure and decrease levels of LDL (bad) cholesterol leading to decreased risk of cardiovascular disease and stroke.
- Promote lung health and protect against asthma.
- Decrease the risk of diabetes and several types of cancer.
- Benefit the brain and preserve cognitive abilities to lower the risk for developing Alzheimer’s disease.
- Improve mood and feelings of pleasure.
- Benefit the vascular system by reducing the risk of blood clots and increasing blood flow in arteries and the heart.
Benefits of Homemade Chocolate
Many chocolate varieties contain unhealthy additives such as milkfat and sugar. This is why making it yourself can be so beneficial.
With store-bought chocolate, different types of chocolate have varying amounts of flavanols, making some varieties more beneficial than others. As much as 90 percent of the flavanols may be lost when processing the cocoa bean into cocoa powder and chocolate.
The cocoa beans are fermented to reduce bitterness and roasted to bring out the chocolate flavor and aroma. So, although the processing of chocolate makes it taste better, the nutritional downside is that it reduces the final flavanol content.
Like most foods, eating the least processed and most pure form is the healthiest. When you start to dilute the food with added sugar and unhealthy fats, the overall health of the food is reduced.
Dark Chocolate vs. Milk Chocolate
Dark chocolate (also known as “bittersweet” or “semisweet” chocolate) has a rich and intense flavor. It contains more than 60 percent cocoa solids and typically has less added sugar than milk chocolate. Dark chocolate provides a number of important minerals including calcium, magnesium and potassium.
Compared with milk chocolate, you are getting more cacao solids (especially in this cacao butter recipe) and thus more flavanols. Flavanols provide a dark pigment, so visually you can look for darker color for more nutritional benefits. The label for store-bought chocolate will also tell you what percentage of cacao it contains. Usually, the greater percentage the better.
The Difference between Unsweetened Cocoa Powder and Unsweetened Cacao Powder
Unsweetened Cocoa Powder
Unsweetened cocoa powder is made by roasting and grinding cocoa beans. As discussed, that processing lowers its flavanol content. It contains only cocoa solids (whereas chocolate contains cocoa solids plus cocoa butter and other additives). Always double-check the ingredients to make sure it doesn’t contain added sugar, cocoa butter or milkfat.
Many recipes call for Dutch-processed cocoa powder, which is cocoa powder that has been alkalized to remove the bitter taste. This actually substantially reduces the flavanols (about 65% of the flavanol content is lost).
Unsweetened Cacao Powder
Cacao powder is similar to unsweetened cocoa powder in that it does not contain added sugars, butter, milk or additives. It is said to be different from cocoa powder in the way it is processed, preserving more flavanols. Manufacturers of cacao powder say they use low-temperature processing to preserve the enzymes and nutrients.
More Vegan Chocolate Recipes
If you are a chocolate lover like me, you are always looking for the next best chocolate recipe to satisfy your chocolate cravings. Here are some of my favorites for you to try (all vegan, soy-free and gluten-free):
- Vegan Almond Butter Cups (refined sugar-free)
- Instant Chocolate Pudding
- 5-Minute High Protein Vegan Hot Chocolate
- Easy Two-Tier Chocolate Sweet Potato Cake
- Chocolate Donuts with Chocolate Ganache Glaze
- No-Bake Fudgy Quinoa-Chia Bites
As you might imagine, my three kids have very much enjoyed the recipe development process for this recipe. It is perfectly rich, sweet, creamy and addictive. You won't be able to get over how delicious and easy homemade chocolate is. I cannot wait for you to give homemade vegan chocolate a try!
Print
Vegan Dark Chocolate Recipe with Cacao Butter
- Total Time: 15
- Yield: 16 1x
Description
This rich and creamy homemade vegan dark chocolate recipe is the ultimate plant-based treat! My recipe combines cacao butter and maple syrup with coconut oil. Delicious enjoyed as is, the recipe is really versatile and can be adjusted with different flavors and mix-ins depending on what you crave! My top tip? Double the recipe. This chocolate is a melt-in-your-mouth treat that'll disappear fast!
Ingredients
- ¾ cup finely chopped cacao butter
- ¼ cup coconut oil
- ¼ cup pure maple syrup
- 1 cup unsweetened cocoa powder, sifted (or unsweetened cacao powder*)
- ⅛ teaspoon pure vanilla extract (optional)
- ⅛ teaspoon fine salt
Instructions
- In a small pot add 2 cups of water and bring to a boil. Place a medium-sized glass bowl overtop the pot so that the bottom of the glass bowl is about 1-inch above the top of the water. Add the cacao butter and coconut oil and use a mini spatula to stir until it is fully melted.
- Use oven mitts to carefully remove the mixing bowl from the pot. Place the mixing bowl on the counter and whisk in the maple syrup, sifted cocoa powder (or cacao powder), vanilla (if using) and salt. Whisk until well combined and there are no clumps.
- Taste and adjust the sweetness to your liking. Add more cacao or cocoa powder for a darker chocolate. Add any flavors you like.
- Use in any recipe that calls for melted chocolate. Or, place on a baking sheet lined with parchment paper and place in the refrigerator for 20 minutes to set into chocolate bark.
- If making chocolate candy out of the chocolate, pour the chocolate into a large measuring cup with a spout (this just makes it easier to pour the chocolate into tiny molds). Use your mini spatula to ensure all the chocolate is transferred to the measuring cup. Then pour the chocolate into silicone molds (again use your spatula to ensure all chocolate is transferred). I used this pumpkin mold and this kiss mold and it used up the exact amount made in this recipe. Place the silicone molds in your refrigerator and allow the chocolate to set for 20 minutes. Once fully hardened, pop the chocolate candy out of each mold and enjoy at room temperature.
Notes
If you are in a hurry, you can place the chocolate in your freezer. If you do, be sure to remove from freezer a couple minutes before enjoying to allow it to come back to room temperature. You can enjoy them straight out of the freezer or refrigerator but I prefer them when they are at room temperature.
Store leftovers in an airtight container in the refrigerator for up to one week or in the freezer for up to one month.
*I personally prefer the taste with unsweetened cocoa powder. Sifting it makes a huge difference in the texture. Although it takes a little extra time, I find it worth it in the end result.
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: stovetop
Ariella says
This chocolate was easy to make, refined sugar free, and delicious! I added sliced almonds and p.b. to one of the chocolate bars and also made chocolate chips. I will definitely be making this recipe again, thank you!
Elaine Gordon says
Thanks, Ariella! So happy to hear you loved it! I love your additions too!This is a great base recipe to make your own and have fun with for sure! 🙂
Debbie says
I'm allergic to coconut and wonder what can be used as a substitute for the oil?
Elaine Gordon says
Hi Debbie, I haven't tried it myself but you could try vegan butter. You need something that is fatty and solid at room temperature. Please let me know if you are able to give this a try and if it works! Best, Elaine
Jean says
Our granddaughter has a dairy whey allergy and I would like to make her some chocolate treats. Where do you buy your ingredients for this recipe?
Thank you!
Elaine Gordon says
Hi Jean: I shop at Trader Joe's, Thrive Market (online), Amazon, Sprouts Farmer's Market, Whole Foods or Costco typically. For these specific ingredients, please check out my shop page (Pantry section): https://www.eatingbyelaine.com/shop
By the way, my favorite allergy-friendly + refined sugar-free chocolate is Hu Chocolate gems (I get them at Sprouts and online here: https://www.eatingbyelaine.com/product/my-favorite-clean-ingredient-healthy-chocolate-products-vegan-gluten-free-soy-free-refined-sugar-free-emulsifier-free-palm-oil-free-use-promo-code-elaine-for-15-discount/ ). You can use code ELAINE for 15% off. Enjoy Life is also a good allergy-friendly brand but it does contain refined sugars.
I hope this helps! Please let me know if you have any additional questions. Thank you!
Sami says
What are its nutritional facts and calories etc
Elaine Gordon says
Hi, Sami - I have not added it for this recipe yet. I hope you enjoy(ed) this recipe... thank you, Elaine
Timothy says
What is the exact yield on this recipe? I have a 24 cavity mold, will that be enough?
Elaine Gordon says
Hi Timothy - how big is each cavity in your mold? I believe this recipe yields around 1.5 cups but I would need to test it again to be sure. I apologize I didn't document it before.
Kim Woodruff Mulligan says
This recipe is excellent!!
Elaine Gordon says
Thank you so much, Kim! So happy to hear you enjoyed this one! Best, Elaine
Audrey says
I made this keto by subbing xylitol instead of maple syrup. My only tip would be to powderize it first because there is nothing to absorb the crystals and it will be granular. This recipe is delicious and perfect and I am so happy to be able to have little chocolate bits again. Thank you!
Elaine Gordon says
Thank you for the five star review, Audrey! And thank you for sharing the keto-friendly version for those who may need that. I'm so happy to hear you enjoyed this one and were able to adopt it to your diet! Best, Elaine
Olivia says
Can I sub date paste for the maple syrup? I am sugar-free, and am very against fake-sugar, I don't know why.
Elaine Gordon says
In this particular recipe I would say no. It is a different consistency. You could try though I just cannot say for sure as I have not tested it myself. Maple syrup is not fake sugar as it comes from the sap of a maple tree. It is natural and not refined in any way. I personally use it as my main sweetener in my cooking and baking and have had great success. Please let me know if you have any questions. I'm happy to help! Best, Elaine
Bernadette says
Oh this has just changed my world. I have ignored my IBS and dairy intolerance for a decade now and recently experienced a (much deserved) awful acute attack where I was in constant abdomen pain radiating to my back for days on end. Couldn’t eat. Awful.
I knew things had to change. No dairy and low FODMAP from now on. But how was I going to give up chocolate? With Easter approaching no less?!
Now. Many years ago I tried to be good and bought myself a carob Easter egg to eat after Lent during a Candida diet that lasted months. I stayed on my bland diet and waited. Come Easter I cracked it open. Oh Carob! It tasted so bad I literally cried.
But this recipe… wow. This makes a huge batch and I experimented with some coconut or puffed rice in some chocolates too.
Elaine. I CANNOT BELIEVE HOW GOOD THIS CHOCOLATE IS and the best part is you don’t need to binge because like the best chocolate, you only need a little for it to satisfy you.
Seriously even if I had no digestive complaints I do think that this would be my preferred chocolate. Guilt free too.
I can’t thank you enough!! God bless you 🍫🤗
Elaine Gordon says
Thank you so much for taking the time to share this, Bernadette! I'm so happy to hear this chocolate recipe has been so helpful to you on your journey. I agree, carob is not the same ;). I'm glad this satisfied better for you. All the best, Elaine
Katlin Green says
I made this recipe for my lactose intolerant daughter. I followed the recipe but it can put fudgy when I got the chocolate molds out of the fridge. I'm not sure what happened.
Any advice?
Elaine Gordon says
Hi, Katlin: I'm so sorry to hear the recipe didn't work out for you. Are you saying they were too fudgy? Please give me more details about exactly what you did and exactly what the results were like and I will try and help from afar! Thank you! Best, Elaine
Lauren says
Could I use something else instead of coconut oil?
Thank you x
Elaine Gordon says
Hi, Lauren: You would need a fat that is solid at room temperature. Vegan butter could potentially work although I haven't tested it this way myself so I cannot say for sure. Please let me know if you give it a try and how it goes. Thank you so much, Elaine