This 3 ingredient Homemade Vegan Chocolate recipe can be used 3 ways! Now you can always have chocolate any time the craving strikes.
Are you a fruity candy person or a chocolate person?
I am chocolate All. The. Way.
As long as I can remember, I have picked chocolate anything over fruity candy. I did have a season where my middle school self indulged in a few bags of sour patch watermelons, but who didn’t? I have always come back to my first true love, chocolate, and there is hardly a day that goes by where I don’t savor a square of good dark chocolate.
That is, unless the UNTHINKABLE happens, and I am out of chocolate. You know, when the chocolate craving hits, you make your way to the kitchen, and dig through the cupboards only to find out that there is no chocolate in the house!? The pain. The heartache. The utter anguish.
Then, I stumbled across Homemade Vegan Chocolate. No more midnight grocery runs for the good dark stuff, we can make chocolate from the comforts of our homes.
And, chances are you already have all the ingredients for this Homemade Vegan Chocolate on hand. Coconut oil is the base of this recipe. It makes a nice and smooth chocolate, but it melts at room temp, so be sure to store these treats in the fridge or freezer. Then, you add raw cacao powder to achieve your desired chocolate taste. More cacao for a darker chocolate and less for a milder version. Lastly, maple syrup sweetens things up.
The best thing about this Homemade Vegan Chocolate is how versatile it is. You can make it into bars and garnish them with your favorite toppings. My go-to’s are goji berries for sweetness, cacao nibs for crunch, an some good quality sea salt to bring out even more chocolate flavor.
But, if you are ready to live on the wild side, you can take the same Homemade Vegan Chocolate mixture that you used to make the bars, and coat fruit. I love dipping dried figs or dates into the creamy chocolate.
Then, to satisfy that chocolate craving and peanut butter craving at the same time, you can make easy homemade peanut butter cups. I stick mine int he freezer and when ever the craving for a peanut butter cup strikes, I have this healthier version to reach for.
- 1 cup coconut oil, (melted)
- 1/2-3/4 cup raw cacao powder
- 2 tablespoons maple syrup, (more or less to taste)
- pinch sea salt
- Whisk all the ingredients together and pour into bar molds. Place in the freezer to chill until set, about 20-40 minutes. Remove from the molds an serve. Store any leftover chocolate in the fridge or freezer.
Alternately, if you don’t want to make bars, you can dip your fruit of choice and then chill to set. Or you can pour a layer of chocolate into muffin liners to coat the bottom, then chill to set. Add in a spoonful of peanut butter and then cover with more of the chocolate mixture. Chill in the fridge to set.