This homemade vegan chocolate recipe is made with cacao butter for a perfectly textured versatile dark chocolate. Super easy to make!
I have been making my own vegan chocolate for years. And it’s really fun to make and so delicious. And usually I make it with coconut oil.
We have a recipe for raw chocolate that is coconut oil based.
So to shake things up a bit with my chocolate making routines I wanted to try it with some cacao butter. And it was a massive success. So of course I had to share this delicious vegan chocolate recipe on the blog.
Cacao butter creates a super creamy texture to chocolate, which is really quite identical to the texture of chocolate you buy in the store.
You’ll also love our vegan white chocolate (also made with cacao butter), so check that out too.
- Cacao butter – can be switched for melted coconut oil but it will change the finished taste/texture a fair bit. Cacao butter is preferred for this recipe.
- Cocoa powder – you could switch cocoa powder for cacao powder, but that will intensify the dark chocolate flavors.
- Maple syrup – could be substituted for date syrup, agave nectar or another kind of syrup. Maple syrup works the best though as it contributes to a thin consistency, which works well for stirring into the chocolate and keeping it a pourable consistency.
- Tahini – may seem an odd ingredient but it works great in this. You can substitute it for any other nut butter that you like. Of course it will alter the flavor but that will just add to the fun and you can create slightly different flavor profiles according to which nut butter you use.
- Optional add ins – you can definitely add in some nuts to this recipe as well. Any nuts would work great, but almonds, hazelnuts, pecans and cashews spring to mind as good options.
How To Make Homemade Vegan Chocolate
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add chopped cacao butter to a heat safe bowl and place it above a pot with a couple of inches of water in it, making sure that the water is not touching the bottom of the bowl. This creates a homemade double boiler.
- Let the cacao butter gently melt over the hot water. As soon as it starts melting, stir it gently and keep stirring until melted.
- Turn off the heat and add cocoa powder, maple syrup, tahini and vanilla extract and whisk it in quickly.
- Transfer to a jug for easy pouring and pour it out into cupcake liners or chocolate molds.
- Place into the fridge to set.
- Your chocolates are ready to serve!
Vegan Chocolate Recipe Tips
Grate or finely chop the cacao butter. This lets it melt easily and evenly over a double boiler. You don’t want to try and melt this ingredient in the big blocks that it comes in, not only will that take too long, but some of it will be getting crazy hot while you still have big chunks that haven’t melted. So it works best to chop it finely or grate it.
Melt over a homemade double boiler. Place a heat-safe bowl over a pot with a couple of inches of water in it to create a double boiler and let it gently melt as the water below it heats. As soon as it starts to melt, stir and keep stirring so that it melts really evenly. Cacao butter isn’t something that I would blitz in the microwave. It’s quite pricey and you don’t want to accidentally burn it.
Work quickly. You have to work quite quickly because the chocolate mix starts to thicken up really fast and you want to get it into the cupcake liners or molds as fast as possible while the mix is still pourable. Then you can use the back of a teaspoon to just swirl the tops of the chocolate when it’s already in the cupcake liners so that it looks pretty on top!
Cupcake liners. I used cupcake liners because it’s easy, but you can absolutely use chocolate molds too.
Storing and Freezing
Keep the chocolate stored in the fridge and enjoy straight from the fridge whenever you like, they will be perfect in the fridge for at least a week.
If you want to keep them longer, then keep them stored in the freezer instead for up to 3 months.
More Vegan Chocolate Recipes
- Vegan Chocolate Brownies
- Vegan Chocolate Truffles
- Vegan Chocolate Banana Bread
- Vegan Chocolate Pie
- Best Vegan Chocolate Cake
- Vegan Chocolate Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Recipe
- Set 9 cupcake liners into a cupcake tray and set aside.*
- Add chopped cacao butter to a heat safe bowl and place it above a pot with a couple of inches of water in it, making sure that the bowl is not touching the water. This creates a homemade double boiler.
- Let the cacao butter melt gently over the hot water. As soon as it starts melting, stir it gently and keep stirring until melted.
- Turn off the heat and add in the cocoa powder, maple syrup, tahini and vanilla and whisk it in quickly. Then transfer to a jug for easy pouring and pour it out into the cupcake liners.
- Place the cupcake tray into the fridge and allow the chocolate to set.
- Cupcake liners. You don’t necessarily have to put the cupcake liners into a cupcake tray, but I find it helps them to hold their shape easier when you’re pouring the chocolate into them. You also don’t have to use cupcake liners for this, if you prefer to use molds, you can do that too.
- Make them smaller. If you pour less chocolate into each cupcake liner you could get 12 out of this batch instead of 9. As you can see from the photos each chocolate is quite large.
- Storing. Keep the leftover chocolates stored in the fridge and enjoy them directly out of the fridge. You can also store them in the freezer if you want them to last even longer.