Vegan Chocolate Recipe

Learn how to make your very own vegan chocolate bars from scratch. You only need 6 ingredients and a bit of patience. Perfect for adults and a child friendly recipe too!

Course Extras

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 262kcal

Author Charla

Ingredients

½ cup cacao butter (90g)
½ cup cacao paste (90g)
⅓ cup maple syrup (107g)
⅓ cup coconut butter (58g)
½ tablespoon vanilla extract (7g)
a handful of chopped pistachio nuts

Instructions

Place the silicone mould(s) out on trays and then sprinkle some of the chopped pistachio nuts, evenly inside the mould and set aside.
Combine the cacao paste, coconut butter and cacao butter in a large heat resistant bowl and place on top of a saucepan with simmering water (to make a Bain Marie or water bath).
Leave the bowl with the cacao etc.. to melt (this should take few minutes).
Once melted, carefully remove the bowl from the saucepan, make sure absolutely NO water splashes into the oily liquid.
Whisk in the maple syrup and the vanilla extract.
Spoon the chocolate into the mould(s), the mixture is enough to fill 2 shallow moulds. Be careful not to overfill.
Place in the freezer to chill and set for roughly 30 minutes.
Once set, remove the bars from the moulds and wrap them in parchment paper and saran wrap (cling film)Then place in an airtight container. Store in the fridge for up to 2 weeks.

Notes

If you cannot obtain cacao paste then use cacao powder instead.
If you choose to use cacao powder then you will need to sieve the powder before adding it to the melted liquid.
For this recipe I am using shallow chocolate moulds and you will need 2 of them for this recipe.
Feel free to add any additional dried fruit or nuts. i.e peanuts, cashews, raspberries, raisins etc...
Coconut butter is also known as also known as "coconut cream" "creamed coconut" and/or "coconut manna". It is relatively cheaper to buy it from a Caribbean grocery store if possible. It comes as a solid, rectangular block.
The coconut cream takes the longest to melt so it is best to chop it up into small pieces so it melts quicker or at the same time as the cacao paste/butter.

Nutrition