Select Page


easy vegan chocolate
gluten free
lactose free


It’s rich.. It’s dark.. It’s velvet.. It’s delicious… It’s Vegan Chocolate!

If you’re looking for an easy recipe for delicious vegan chocolate, look no further. It’s rich, without refined sugar or artificial sweetner and it’s 100% vegan. Watch out, because your non-vegan friends will eat them all if you’re not careful.

You can put them into mini cupcakes, I’ve made them into proper chocolate molds, bite-size pieces.

For another finger-licking chocolate recipe, look at the Chocolate Caramel Squares.

Prep time: 20 mins
Cook time: 3 mins
Total time: 23 mins

Serves: 20 servings

Nutritional information/serving:
Calories: 117
Fat: 11 g – 17%
Transfat: 0
Carbs: 4 g – 1%
Sugar: 3 g
Fiber: 1 g – 4%
Protein: 0
Cholesterol: 0


  • 1 cup (~200g) finely chopped cocoa butter, packed
  • 3-5Tbsp (45-75 ml) maply or agave syrup
  • ½ (48g) unsweetened 100% pure cocoa powder
  • optional: 1 tsp vanilla extract
  • optional: pinch of himalaya salt
  • optional: cacao nibs or cranberries for topping


  1. Arrange 14 mini cupcake liners on a small baking sheet, or a couple of chocolate molds. Set aside.
  2. Add 5 cm (2 inches) of water to a large saucepan and bring to the boil over medium heat.
  3. Set a medium glass or ceramic mixing bowl on top, making sure it’s not touching the water (this creats a ‘double boiler’).
  4. To the mixing bowl, add finely chopped cocoa butter and let it melt, approx 2-3 minutes.
  5. Once melted, add the maple or agave syrup and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Turn off the hob.
  6. Add cacao or cocoa powder, vanilla, and himalaya salt and whisk to combine until there are no clumps.
  7. Taste and adjust flavour as needed, I added about 4 tablespoons of maple syrup in total, it’s completely up to you how sweet you prefer your chocolates.
  8. Pour chocolate into mini cupcake liners or chocolate molds and top with cacao nibs (optional) or dried fruit (optional)
  9. Transfer chocolate to the freezer or fridge to set, approx. 10 minutes.
  10. Enjoy straight from the freezer or fridge. Store in a well-sealed container in the fridge for 1 week, or in the freezer up to a month.


  • You can sub up to 2 Tbsp of cocoa butter with coconut oil, however, cocoa butter is superior! Coconut oil tends to separate, gets a little oily and melts easily when touched.
  • The raw cacao tastes a little bit more bitter,while the cocoa was a little less stark and had a more familiar taste to it.

Original recipe by

About The Author


Hi everyone, I'm Dagmar and I'm born in Belgium, at 27 I moved to the south coast of Spain, initially just for 6 months, however 22 years later, I'm still here. I have a big passion for animal welfare. I have 3 dogs and a cat, all rescues. In September 2015, I turned vegetarian and over the course of that year, I have leant more and more towards veganism. My aim is to eat as 'clean' as possible.

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Videos

%d bloggers like this: