Hey there, lovebirds. Tomorrow’s Valentine’s Day. Are you craving something sweet?
Something a little indulgent, but not so off the rails that you need to implement a new workout routine afterwards?
I have just the thing: Easy. Vegan. Chocolate. But no seriously, easy.
I’ve been making chocolate for a while now! My first attempt was chocolate bars, which were delicious and made with a mix of cocoa butter and coconut oil.
Then I went slightly heavier on my cocoa butter : coconut oil ratio in these Raw Double Chocolate Macaroons. So ridiculously good.
And you know what I discovered after all this experimenting? Cocoa butter is king. Here’s why:
Cocoa butter melts like a dream;
There’s zero coconut flavor;
When you add cacao powder, it becomes super velvety and doesn’t separate;
Once it sets, it doesn’t melt in your hands (like coconut oil);
It just tastes better, creamier, more delicious.
Convinced? Good, because you need some cocoa butter in your life.
This recipe is simple requiring just 3 primary ingredients, 1 bowl, and less than 30 minutes to prepare!
Plus, it’s customizable. I left mine pretty basic, adding only cacao nibs, a hint of vanilla, and a little sea salt. But you could add dried fruit, candied ginger, toasted nuts, toasted coconut…really anything you’re craving.
Make this chocolate exactly how you like it! It’s the perfect base for experimenting.
So, why make chocolate at home when you can buy it at the store? Let me tell you.
Homemade is simply better.
It’s naturally sweetened.
No suspicious ingredients.
Vegan, gluten free, guaranteed.
It’s customizable.
It’s fun.
Trust me, homemade chocolate all the way.
I hope you all love this chocolate! It’s:
Velvety
Creamy
Rich
Super chocolatey
Naturally sweetened
Simple
& Decadent
Make this chocolate for Valentine’s Day and beyond. I’ve been making a batch and keeping some in the freezer for an after-dinner treat. The mini molds make them the perfect size for indulging without overdoing it.
If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Easy Vegan Chocolate
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
*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.
Beth says
Thank you for the recipe. i have some cacao butter wafers from terrasoul foods could I just replace that for cocoa butter. I use cacao poder for just about everything when I bake but it has stronger tast so I sometimes use less. Not sure if it would make the chocolate to bitter and wouldnt know how to adjust for candy as I typically make cakes and cookies. Any idea of what to modify would be appreciated. We are not vegan but I use lots of plant based things for a healthier diet when I can. Thanks, Beth
Hi Beth, yes, those cacao butter wafers are perfect for this recipe! Cacao powder works well in this recipe and is just a little more bitter than cocoa powder. Using the full amount of maple syrup will help with that. We hope you enjoy it, Beth!
Graciela says
Thank you for the recipe. Came out delicious. Will do again, and again 😁
We’re so glad you enjoyed, Graciela! Thanks so much for the lovely review. xo
Antonia Sattler says
Any recipe on a BEAN to BAR chocolate?
Hmm, we’re not sure what you mean!
Antonia Sattler says
Using cacao beans and grinding to form chocolate?
Ah, gotcha! We did that on a tour once and the grinding process was a LOT of work. It involved grinding cacao nibs in a mortar and pestle with a little salt and sugar until smooth. It gives you a good arm workout :) We don’t have a recipe for it, sorry!
Jennie Thompson says
Cocoa butter does not come from coconuts it comes from the cocoa bean. Your article makes it sound like it is from coconuts.
Thanks for the feedback, Jennie! Our intention behind referencing the taste of coconut is that other homemade vegan chocolate recipes (including ours referenced in the post) use coconut oil, resulting in a slight coconut taste. We’ll give it another look and see if we can improve clarity!
Shaheena Makani says
Hi there,
does cacao butter have any caffeine?
Nope! But cocoa or cacao powder does.
Lisa Ward says
This is delicious!!! (And easy- score!)
We’re so glad you enjoyed it, Lisa! Thanks so much for sharing! xo
Shelby says
I discovered this recipe by mistake later in 2018 or very early 2019, going to the gym 2 or 3x’s a week for the latter, sometimes for 2.5 to 3 hours each time.
Anyways, I haven’t made it in quite a long time; BUT, when I do make it, I do get some likes & compliments for how easy & delish this chocolate is. I did get asked a few times for this particular recipe, too. SO GOOD! Unfortunately, I have not made it in a long while, though: I do want to inquire if there is a way to make this kind of mimic/taste like milk chocolate, but without using any actual milk (if possible, to still keep it vegan friendly; if not, nonfat milk powder, perhaps?). I only ask because my Mum is much more into milk & semi-sweet than dark chocolate (as a treat, of course!).
Also, if you can source them, use roasted cocoa butter wafers for a richer flavour.
Happy New Year!🌟🎆
Hi Shelby, we’re so glad you stumbled upon this recipe and enjoy it! We have a vegan milk chocolate recipe here. Hope that helps!
Shaheena Makani says
Does cacao/cocoa butter have caffeine?
Shaheena says
Does cacao butter have caffeine?
Hi Saheena, according to google, there are only trace amounts of caffeine in cacao butter!
Danielle Hart says
That looks lovely. I will definitely be making this for Christmas. I’m a bit confused though as to why you would mention that cocoa butter has zero “coconut flavour”… Why would it? It’s fat from the cocoa bean, not from a coconut. 😉
That was in reference to previous recipes that use both cocoa butter and coconut oil, and pointing out that we prefer cocoa butter because unlike coconut oil it has no coconut flavor. Let us know what you think if you give this recipe a try!
Austin says
would you share the link for the maple syrup you use?
Hi Austin, we don’t have a particular brand we always use, but Trader Joe’s and Whole Foods 365 are some of our go-tos!
Loz Smith says
I made this with my 5 year old son. So easy and tasty!!
Yay! Thanks for the review, Loz!
amber says
Can you temper this recipe for room temp. storage and to have crisper chocolate?
Hi Amber, another reader mentioned this about tempering: “Heat just the butter first to 46 °c then cool it to 27°c with the other ingredients. Then heat back up to 31°c. Works for me.”
Bailey says
This isn’t the first and will not be the last receipe I’ve appreciated from you. I’m obsessed with making my own chocolate in tiny batches and just came into some cacao butter which is a first. I wanted to share that I prefer rice bran syrup to maple syrup if I can find it–it gives a more luxious texture. Also I’ve tried adding supplements, most are failures, but maca powder makes it malty (milk shakes vs malted milk shakes). The most suprising discovery is that adding 1 tsp of spirulina makes hthe chocolate favor more complex in a way I adore. Thanks again!
Ooo, sounds interesting! Thanks so much for the lovely review and for sharing your modifications, Bailey!
Terry says
Thank you so much for this recipe. I plan on using it as a topping for an energy bar and have a few questions: What is the approximate weight of the cocoa butter needed and is there a difference between cocoa butter and cacao butter?
I plan on using coconut sugar and wondered if there’s any tip you can give on ensuring it all dissolves. I’ve read that chocolate can be ruined if its left hot for too long. I love your recipes and appreciate your advice. many thanks
Hi Terry! The weight of the cocoa butter is ~112 g, and typically cocoa butter and cacao butter are the same thing. We haven’t tried this with coconut sugar, and we think it might change the final texture of the chocolate. We also aren’t positive it will dissolve in the cocoa butter without high heat (typically sugar is not soluble in fat at low temperatures) at which point your cocoa powder might burn when added. You could try it, but we cannot guarantee results!
Charlotte says
Hello!
Would maple syrup still be the best option or could raw honey or coconut sugar work well also? Thankyou :) super excited to make this!
Hi Charlotte! We haven’t tried it but we think honey would work, though we’re not sure about the coconut sugar. Let us know how it goes!
Lara says
Hello!
How could I make these chocolates christmassy? And would they work in IceCube trays for moulds?
Lara
Hi Lara! You could possibly add a small amount (1/4-1/2 tsp) of peppermint extract for a nice holiday flavor, and an ice cube tray should work! Let us know how it goes!
Antonia Sattler says
No tempering the chocolate?
Hi Antonia, not for this recipe!
Antonia Sattler says
Any recipe on how to etc?
We don’t, sorry! We’ll add it to our ideas list.
SC says
Hi, I just made this, but the cacao butter separated from the other ingredients after I put it in the refrigerator to set. There was a layer of just cacao butter at the bottom, and it overall had a really greasy texture. Any ideas on what went wrong? I thought I stirred it until combined, but maybe it needs to be stirred really thoroughly?
Sorry to hear that happened! A couple ideas on what could cause that and a solution to fix it: 1) the mixture was heated too long, 2) were you using pure maple syrup or another sweetener?, and 3) you can try an immersion blender to help it mix together more. Hope that helps!
Lisa says
Just wondering if Vegan Butter could be used instead of cocoa butter
Hm, we don’t think so, but we haven’t tried it! Let us know if you try it out!
Rashmi Patil says
My cocoa butter and syrup separated and didn’t stay mixed together. What am I doing wrong?
Hi Rashmi, sorry to hear that happened! A couple ideas on what could cause that and a solution to fix it: 1) the mixture was heated too long, 2) were you using pure maple syrup or another sweetener?, and 3) you can try an immersion blender to help it mix together more. Hope that helps!
Georgie says
Hi! I made this recipe as a way to get more good fats and stearic acid into my diet. This chocolate is absolutely delicious; the deep flavours of the maple syrup and cocoa go incredibly well together. Definitely recommend!
Yay! Thanks so much for the lovely review, Georgie!
Nickos says
Hello, the recipe looks very interesting. I would like to ask something. Can I use this to cover a cake, like a mirror glaze? The thing is that i dont want to use any gelatin or any other non vegan or unhealthy ingredient, thanks in advance!
Hm, that’s a neat idea! We aren’t sure the texture would be quite right for a cake. This recipe might work better.
Isabelle says
Cocoa has nothing to do with coconuts or coconut flavor. Probably should explain that better or maybe you think cocoa butter comes from coconuts ?
Claire says
Ohh I see what you’re saying. Just re-read your comment
Nicole says
She was talking about the other previous recipes she made that combined cocoa butter and coconut oil. I miss stuff too when I’m tired and stressed reading and not understanding the context.
Danel says
I absolutely love all your recipes!! I made this for my son who is allergic to dairy. I used ice cube trays to make smaller bites….I have eaten half of it already it’s THAT good. No more regular chocolate for me!! Thank you
Woohoo! We’re so glad to hear it, Danel. Thanks for sharing! xo
Denise says
Simple typo. I believe she means cacao butter and not cocoa butter. It is correct in other parts of the recipe.
Samantha says
Yummy I first made this recipe following instructions but have since experimented with substituting organic coconut sugar and adding mint flavouring, grated orange zest and grated orange zest with grated ginger is lush! Love to know more flavouring suggestions……thanks for the recipe.
Those additions sound amazing! Thanks for sharing, Samantha!
Krys says
I tried this using coconut sugar and this stays hard at room temp. I also tried it using Xylitol – and that works great too. I didn’t whisk the sugars in – just stirred – so the choc had a bit of crunch to it – which everyone really liked.
Thanks for sharing, Krys! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Dolly says
Hi there! I’m planning to make some of this chocolate for my family. My brother has quite childish taste buds, however, and likes a more milky chocolate. As well as adding more sweetener, would I be able to add some plant milk or something like cashew butter to his chocolate, or would it seize? He doesn’t like coconut either. love your recipes! Thank you :)
I don’t think cashew butter would make it seize – that may actually work. But just know that it will likely affect the texture and make it more like fudge vs. chocolate. Similar to this recipe.
danielle says
hi, how do I make this chocolate so that I can leave it at room temperature after making? I would even like to send some in the mail to a friend. thanks
Hi Danielle, we’d suggest this recipe. It stays at room temperature just fine. Hope that helps!
Adriana Chan says
Fantastic chocolate!
The first time I followed the recipe as is (with cocoa powder) and it was great. The second time I used 1/2 cocoa and 1/2 cacao powder. I also added some cocoa liquor (mass) and it turned out even creamier.
Amazing! Thanks for sharing, Adriana!
Gida says
Hello! Question: Why do you use cocoa butter instead of cocoa mass?
Hi Gida, Due to ingredient availability. You could use that and reduce the amount of cocoa powder, if desired.
Jake says
I made this recipe… followed it step by step… but the chocolate doesn’t stay solid at room temperature… disappointing
Hi Jake, sorry for the disappointment. Might I suggest this (newer) recipe instead? It stays at room temperature just fine.
Nicki Johnston says
Absolutely fabulous 😍 I added peanut butter to one (may try tahini next time) and freeze dried berries with carob nibs, so much fun and easy. Getting creative for Christmas since Covid took my job away (another on the horizon). I’ve only recently tried removing dairy which is not easy when you’re gluten free and vegetarian 😂 realizing it’s about mixing it up. Thank you so much.
Yay! Thanks for sharing, Nicki! Glad you have another job on the horizon!
emily says
Hi there,
I made this recipe and they are delicious! My only slight issue is that once frozen the edges were a little white/cream, from the cacao butter. Could this be something I am doing when making them? They were a little lumpy too!
I don’t think it’s the recipe. I think it was my technique!
Sounds like everything didn’t get fully melted / mixed well enough!
Nitya says
Hi, thank you for sharing this wonderful recipe.
I have a couple of questions.
– will the chocolate set if allowed to at room temperature (instead of refrigerator or freezer)?
– can I substitute sugar syrup(1 string consistency) instead of maple syrup?
Thank you.
Hi Nitya! It depends on the temperature of your kitchen, but most likely the chocolate would set up eventually if it is cool enough, using the refrigerator just helps speed up the process significantly. We also haven’t tried this recipe with sugar syrup, but we think it would work! Let us know how it goes if you give it a try!
Nidhi says
I just made these and they are delightful and even my kids adored them! I made some with cranberries, coconut, and even a bit of peanut brittle and used some left over vegan meringues – a great treat for the whole family! A must try!
Love all your modifications, Nidhi! We’re so glad you and your family enjoyed them. Thanks so much for the lovely review!
Rajani says
Thank you so much! I am not really vegan but this was so so delicious! I made a batch for vegan friends and ended up eating most myself!
Warmest Wishes
Rajani
xo!
Maaike says
Thank you for the recipy! Adding a drop of cinnamon, peppermint or wild orange essential oil ( the brand you can ingest!) would be a nice addition to the taste! I usually make fudge this way, also adding a bit of nut butter🤩
Those additions sound lovely, Maaike! Thanks for sharing!
Rachel says
These are the darkest, richest, most deliciously satisfying chocolates I’ve ever tasted. I highly recommend.
Aw, yay! We’re so glad you enjoy them, Rachel! Thanks for sharing!
Sarah says
I made this and it worked perfectly the first time! Every time after I’ve had issues with it separating. I’ve tried using an electric whisk like you mentioned in previous comments but it’s still not working and now it’s setting with a white layer on the top as well. Can you help? Where am I going wrong? It was so great the first time and tasted amazing, I just want to be able to try it again
Hi Sarah, we wonder if it’s getting overheated? Try cooking at a lower temp and for less time and see if that helps. Let us know if you’re still running into issues.
Ray says
I love this recipe and make it all the time! Any tips on what I could add to make the chocolate melt less easily? Thank you!!
Hmm, you could try a dry sweetener (such as cane sugar or coconut sugar) – just make sure you really dissolve by whisking it into the melted cocoa butter.
Jenna Farminer says
Could you sub honey for agave?
That should work well! Let us know how it goes!
Kayla says
Hey , I’ve tried twice and my chocolate stays like fudge . It doesn’t harden like chocolate chocolate what should I do differently ?
Hi Kayla, it sounds like it might need more cacao butter. We’d say try increasing it for next time and let us know if you are still having issues!
Leesa says
Hi. Is agave nector the same as agave syrup. When i google agave nector it comes up with agave syrup. I really want to make this recipe.
Hi Leesa, the terms are often used interchangeably. If it’s thick like honey, we’d say go for it!
Nisha Raveenderen says
Hi! I’ve made these a few times and it’s so easy and the best chocolate! Instead of agave syrup, I’ve used coconut sugar (so good it’s dangerous), and unrefined brown sugar . Thanks for the recipe!
We’re so glad you enjoyed it, Nisha! Thanks so much for the lovely review!
Julia says
I love this recipe! It tastes like a fresher (& less pricey) of Hu Kitchen or Alter Eco chocolate, two of my fav healthy dark chocolate brands. The cacao butter really makes it creamy. I made a low-sugar version with raw honey and added peppermint extract. Thanks!!!
Love the modifications, Julia! Thanks so much for sharing!
Tereza says
Made this recipe this afternoon. YUM. I used the base recipe and popped some freeze dried blueberries in some. Folded some nut butter into others and left some plain with just the vanilla powder and a touch of salt. Used honey to sweeten. This pretty foolproof. Thank you for sharing.
PS. Not cheap because of the cost of cacao butter. But worth it so that I know what is in the chocolate.
Whoop! Thanks for sharing, Tereza!
harriet says
OMG!!!!!!!!!!!!This is literally the best ever!
We’re so glad you enjoyed it, Harriet! xo
Nicole says
LOVE LOVE LOVE this recipe! My son called me the chocolate master lol. Its so decident and one of the best chocolates I’ve had. And we buy a lot of higher end chocolate. This by far beats them all.
This time I added a tbsp of reishi mushroom powder and used honey in place of syrup and omitted vanilla because I had run out and still SO so good.
My kids are not fans of dark chocolate and yet they love this chocolate. We use Navita naturals cacao powder and caco butter.
Thanks for the recipe!
Whoop! We are so glad you both enjoy it! Thanks so much for sharing! xo
Sarah says
These are the easiest and most delicious chocolates ever !!
They are vegan ! So all of my friends can eat them :)
& they are so fast and satisfying to make .
#minimalistbaker I love you 💚
Aw, yay! Thanks so much for the lovely review, Sarah! xo
Ian says
Any chance you could provide the weight of the cocoa butter? Since it’s so expensive, I want to be sure I use the right amount. Thanks!
Hi Ian, you can find the weight measurement by clicking “metric” beneath the ingredient header. The cups measurement would likely be more accurate though as we estimate the metrics. Hope that helps!
Sam says
Can I put this in a melting pot to cover candy and then let is cool? For example, chocolate-covered caramel?
We haven’t tried that, but maybe! Let us know if you give it a try!
Riley says
This was absolutely delicious and easy to make! I’ve made it plain and with toppings and it’s always fantastic. So nice that you can taste the chocolate as you make it and adjust sweetness to the perfect amount. I usually use 4 tbsp. Thanks for the recipe. Everything I make from this website is top-tier.
We’re so glad you are enjoying our recipes, Riley! Thanks so much for the lovely review! xo
Maria says
Hi! I made this and set it in the freezer. When I took it out, the maple syrup had sunk to the bottom – liquid and completely separated from the hardened cacao powder and butter. What happened?
Hi Maria, it sounds like it didn’t combine well. We would say maybe try using an immersion blender, such as in this recipe: https://minimalistbaker.com/creamy-vegan-milk-chocolate-low-sugar/. Hope that helps!
Maria says
It did, thank you! Re-melted everything in a double boiler, added a small amount of nut milk, and blended it with an immersion blender. Put in it the fridge, then the freezer, and it came out really nice and velvety :)
So glad it worked! Thanks for sharing!