This vegan dark chocolate is homemade, melt-in-your-mouth delicious, and made with ingredients you can feel good about. If you've ever craved a piece of rich, silky chocolate but wanted to skip the dairy and weird additives, this one’s for you.
You can pour it into cute molds, break it into bark, drizzle it on fruit, or keep it in a jar for your next baking session! No fancy tools, no candy thermometer, just real ingredients and a tiny little bit of chocolatey magic.
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Why you’ll love this vegan dark chocolate
- 100% plant-based and dairy-free
- Deep cacao flavor with creamy texture
- Beginner-friendly, AKA no tempering required
- Customizable: add flavors, nuts, dried fruit, or keep it simple
- Freezer-friendly and great for gifting
- More affordable than store-bought artisan bars
- Gluten-free, soy-free, and nut-free options available
Tools
You don’t need a lot to make homemade chocolate! Here’s what I use:
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
- Sharp knife or grater (for chopping cacao butter)
- Heat-safe glass or metal bowl
- Saucepan (to create a double boiler)
- Silicone spatula and/or whisk
- Silicone chocolate molds (or ice cube trays, mini muffin tins, or even a parchment-lined container)
- Airtight container or bags for storage
💡 No molds? No problem. Pour the chocolate onto parchment paper, spread it out, and break it into bark once solid.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
Let’s break down the dreamy lineup:
- Cacao butter: This is the base of your chocolate. It gives the bars their smooth, melt-in-your-mouth texture and delicate aroma. Choose food-grade cacao butter in pellets or finely chopped for easier melting.
- Unsweetened cocoa powder: Adds that rich, deep chocolate flavor. Sift it if it’s clumpy!
- Plant-based milk powder: Optional, but highly recommended if you want a creamier, slightly milkier chocolate. Coconut, oat, or soy all work great.
- Powdered sugar: Sweetens the chocolate without leaving gritty bits behind. You can also use erythritol or another finely powdered sweetener.
- Salt: Just a pinch wakes up all the flavors. Don’t skip it!
- Lecithin granules/powder (optional): This helps bind the fats and liquids together, making your chocolate ultra-smooth. Totally optional but nice if you have it.
How to make this recipe (Visual walkthrough)
Melt the cacao butter using a double boiler, making sure the bowl doesn’t touch the water to prevent moisture from entering the mixture.
Remove from heat, then add the sifted cocoa powder, powdered sugar, milk powder, salt, and lecithin (if using).
Whisk vigorously using a balloon whisk or a mini electric mixer until the mixture is smooth, glossy, and fully combined.
Pour the mixture into chocolate molds (silicone, bonbon, or bar molds), or store in a jar if you plan to use it as melted chocolate later.
Let it cool at room temperature, then refrigerate for 30 minutes or until completely firm.
Once solid, unmold and store in an airtight container at room temperature (if cool), or in the fridge if it’s warm.
Substitutions & Variations
This chocolate is super flexible! Here are some fun ideas:
Allergies or dietary needs:
- Nut-free: Use oat or soy milk powder
- Oil-free: Technically this has cacao fat, but it’s a whole food, so still a win!
- Sugar-free: Use powdered erythritol or monk fruit blend
Flavor twists:
- Add a splash of vanilla or almond extract
- Stir in orange zest or instant coffee
- Sprinkle flaky sea salt, crushed nuts, or cacao nibs on top
- Mix in freeze-dried raspberries, puffed quinoa, or rice crisps for crunch
Storage & Freezing
You can keep your homemade vegan chocolate fresh with a few easy tips:
- Room temp: Store in an airtight container in a cool, dry place for up to 3 weeks (if your home isn’t too warm).
- Fridge: Keeps for up to 2 months in a sealed container. Let it sit at room temp a few minutes before eating.
- Freezer: Yes, it freezes well! Wrap tightly and store up to 3 months. Thaw in the fridge overnight.
Top tips for perfect homemade chocolate
- Whisk well: Don’t stop until it’s smooth and shiny.
- Avoid moisture: Even a drop of water can cause clumping.
- Tap the mold to release bubbles for that clean finish.
- Taste as you go. Adjust sweetness if needed before pouring.
- Let it set properly. Rushing it into the freezer can cause blooming (white streaks).
FAQ
Some brands are, but many contain milk fat or whey. Making it at home guarantees it’s fully vegan.
Coconut oil works in a pinch, but the texture and melt point will be different, so it’s softer at room temp.
Use powdered erythritol, stevia blends, or monk fruit. Just make sure they’re finely ground. If you already have them at home and they’re granulated, try blending them until you get a fine powder.
This recipe isn’t tempered, but you can refrigerate it to help it set firm. For true tempering, you'd need a more precise process.
It tastes even better!! Pure, customizable, and free from waxy fillers or sketchy ingredients.
Yes! It will just be more intense and less creamy, closer to true dark chocolate (think of a ~90% cacao chocolate bar).
Silicone molds are easiest. You can also pour the mix into a lined dish and break it into bark once set.
Add extra milk powder and a bit more sweetener, then taste and adjust as you go.
Some chocolatey recipes to try:
Recipe
VEGAN DARK CHOCOLATE
INGREDIENTS
- ½ cup (100 g) cacao butter, chopped
- ½ cup (40 g) unsweetened cocoa powder
- 3 tablespoon (18 g) plant-based milk powder*, (such as coconut, oat, or soy)
- ¼ cup (30 g) icing sugar or finely ground sweetener*, (adjust to taste)
- ⅛ teaspoon salt
- ½ teaspoon soy or sunflower lecithin*, (optional)
INSTRUCTIONS
- Melt the cacao butter using a double boiler, making sure the bowl doesn’t touch the water to prevent moisture from entering the mixture.
- Remove from heat, then add the sifted cocoa powder, powdered sugar, milk powder, salt, and lecithin (if using).
- Whisk vigorously using a balloon whisk or a mini electric mixer until the mixture is smooth, glossy, and fully combined.
- Pour the mixture into chocolate molds (silicone, bonbon, or bar molds), or store in a jar if you plan to use it as melted chocolate later.
- Let it cool at room temperature, then refrigerate for 30 minutes or until completely firm.
- Once solid, unmold and store in an airtight container at room temperature (if cool), or in the fridge if it’s warm.
NOTES
- You can omit the milk powder, but the chocolate will be darker and more intense.
- Be sure your sweetener is very finely powdered, or the chocolate may turn out gritty.
- Soy or sunflower lecithin is optional, but it helps improve texture and emulsification
NUTRITION
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