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
- 3/4 cup finely chopped cacao butter
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
- 1 cup unsweetened cocoa powder, sifted (or unsweetened cacao powder*)
- 1/8 teaspoon pure vanilla extract (optional)
- 1/8 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
