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Easy Homemade Vegan Chocolate

Make homemade vegan chocolate right in your kitchen. The method is so simple!

Homemade vegan chocolate bars stacked on top of each other on a white surface.

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Easy Homemade Vegan Chocolate

I had you at vegan chocolate, didn’t I?!

If you’re a new vegan, you might be under the impression that you had to give up chocolate. That is definitely not the case. There are plenty of store-bought chocolate items that are vegan (my favorites include Enjoy Life chocolate chips and Unreal PB cups.)

But you might want to make your own if you just want a classic vegan chocolate bar or to make your own chocolates to package up and give as a gift.

Some of you have struggled to find vegan chocolate chips in your local grocery stores, and while you could order them on Amazon, a quicker option is to make your own. I have tried the chocolate chip molds and was not happy with how they turned out. Too finicky! But after the chocolate hardens in whatever mold you choose, you can chop them up into chocolate chunks. They’ll still work great in my chocolate chip muffin recipe!

A cup full of chopped cocoa butter ready to make vegan chocolate.

How to Make Vegan Chocolate

These homemade chocolate bars are made with a few simple ingredients: cocoa butter, cocoa powder, vanilla extract, a sweetener like agave syrup or maple syrup, and salt. I order the (food grade) cocoa butter on Amazon.

The method for making vegan chocolate at home is easy. You’ll just need a double boiler (or make one out of a pot and a heat-safe glass bowl) and your molds of choice.

Melted vegan chocolate in a double boiler with a whisk.

A simple mold you already have at home is a muffin tin and muffin cups. Or, you can buy a chocolate bar mold or any silicone candy mold. Kids (or adults with a great sense of humor) would love these chocolate poop emoji molds. 💩😂

My favorite sweetener for this recipe is maple syrup. Agave is also a great option. You can also use organic cane sugar but I haven’t tested it for amounts. Just add and taste to your preference!

You can customize your chocolate by adding nuts, extract, dried fruit, etc. My favorite addition is 1/2-1 teaspoon of orange extract. I LOVE orange-flavored chocolate. One of my favorite treats as a kid were those orange chocolate bars that peeled apart like an actual orange.

Vegan chocolate bars broken up on a white surface, dusted with cocoa powder.

Tell me, what are you doing to do with your homemade chocolate?!

Homemade vegan chocolate bars stacked on top of each other on a white surface.

Vegan Chocolate

Karissa Besaw
Easy homemade vegan chocolate.
4.75 from 32 votes
Prep Time 10 minutes
Cook Time 10 minutes
Setting time 2 hours
Total Time 20 minutes
Course Dessert, Snack
Cuisine Vegan
Servings 12
Calories 250 kcal

Ingredients
  

Instructions
 

  • Add 1 inch of water into the bottom of a pot. Place a glass bowl on top to create a double boiler. 
  • Bring the pot to a simmer, then turn the heat down to medium-low.
  • Add the cocoa butter into the bowl to melt. It takes about 5 minutes to fully melt.
  • Whisk in the cocoa powder, agave or maple syrup, vanilla, and salt until fully incorporated. Be careful not to spill the hot chocolate. Wear an oven mitt to hold onto the bowl and stabilize it. 
  • Remove from the heat.
  • Pour into molds and then let the chocolate set, either on the counter at room temperature or in the fridge. It takes 1-2 hours to set in the fridge. 

Notes

This recipe makes about 3 of the chocolate bar molds. Alternatively, if you fill muffin cups about 1/3 of the way you can make about 12 chocolate cups – this is what the serving size and nutrition facts are based on.

Nutrition

Calories: 250kcalCarbohydrates: 11gProtein: 1gFat: 24gSugar: 7g
Did you try this recipe?Let us know how it was!

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14 Comments

  1. Hi can you please provide measurements in metric?/ Grams? I’ve tried converting on Google but it doesn’t seem right…

    Thank you!

  2. First of all I just have to say that this recipe is so awesome. Never cared for dark chocolate until I tried this recipe. Can I use honey for the sweetener?

  3. 5 stars
    Loved, loved, loved this recipe!! Very easy to make and follow. We put the molds in the fridge for an hour, it’s the smoothest, creamiest chocolate we have ever had. I would like to make a milk chocolate but can’t find a good recipe. Any recommendations would be greatly appreciated.

  4. 2 stars
    This was not easy in the end, as it split. I managed to get it together again by using my food processor and adding a splash of milk but it was very thick. The taste is good though but it just didn’t work for my intended purpose of being able to dip truffles into for a coating.

  5. 3 stars
    Not sure what happened but I ended up with a dough! Couldn’t pour any into moulds. I’ll use it to make truffles maybe!

  6. So, I followed instructions to the letter & my “bars” separated. They had film of cocoa butter all over the top. Also, could you post the recipe in grams.

    1. 4 stars
      This recipe is easy and so yummy. Any suggestions for keeping the chocolate chip from being too runny when baking? I add these to muffins it they end up running all over the pan and muffin cups.

  7. This chocolate is amazing! A question though. I had a small issue though. The chocolate was hard on top and there was a small layer of maple syrup liquid on the bottom. Did I use too much? Or is my syrup too thin? Even the syrup from the batch, I saved tho for pancakes. It’s so rich and wonderful. The rest I cut up and is like chocolate chunks.

    1. Same issue, can’t seem to make the chocolate without the suryp leaking 🙂 Same story with maple and agave.

    1. You could, but just be aware that honey isn’t vegan and the way it’s commercially harvested actually contributes to colony collapse.

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