This super easy dairy free homemade vegan chocolate recipe has only 4 ingredients and takes just 2 minutes to prepare!
Today I'm sharing a super simple, dairy free, homemade vegan chocolate recipe. This recipe has only four main ingredients (plus optional add-ins) and literally takes two minutes to prepare - it's so quick and easy.
The secret ingredient for making this chocolate is coconut oil, my new favourite cooking ingredient! I've tried a few coconut oil chocolate recipes recently, tweaking them as I go, and I finally think I've got it just right.
This chocolate is completely dairy free, gluten free and free from refined sugar, so healthier than standard chocolate too. As I've been thinking about Easter food recently, I made mine into chocolate eggs, but you could use any shaped silicone mould to use this recipe all the year round.
Dairy Free Homemade Chocolate
Ingredients:
- 100g coconut oil
- 5-6 tbs cocoa powder
- 2 tbs maple syrup
- 2 tsp vanilla essence
Option extras:
- 1 tbs chopped raisins
- 1 tbs chopped cashew nuts
Method:
Start by putting two silicone moulds onto a small oven tray - this makes them easier to carry when full of liquid chocolate! I used an Easter egg shaped mould and a half sphere shaped one, but you could use any shape at all, or even an ice cube tray.
Measure out the coconut oil and drop into a heat-proof jug. Pop into the microwave and heat at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.
Add the cocoa powder, maple syrup and vanilla essence. Quickly stir until fully combined and smooth. If using extras, add them in at this point. I used chopped raisins and chopped cashew nuts which added a little extra pop of sweetness, but you could use any dried fruit or nuts or leave them out altogether if you'd prefer the chocolate to be plain.
Quickly pour the chocolate into your silicone moulds, using a spoon to make sure that the nuts and fruit are evenly distributed if necessary. If the chocolate sets before you have finished, pop the jug back into the microwave and heat gently until melted again.
Place the silicone moulds full of chocolate into the fridge or freezer until set, which should only take around 10 minutes or so.
Store in the fridge until ready to eat - after a while in a warm room this chocolate will melt and get quite soft.
This recipe is a really fun one for a child to help with, or even cook by themselves. Check out my easy recipes for kids section for more simple recipes that children can make themselves, or follow my Easy Recipes for Kids Pinterest board for even more fun recipe ideas for children.
If you enjoyed this recipe, you might also like these dairy free treat recipes too:
Dairy Free Raspberry Chocolates
Grace
Disclosure: This post contains some Amazon affiliate links; I may receive commission on items purchased through the links.
Dairy Free Homemade Chocolate
Ingredients
- 100 g coconut oil
- 5-6 tbs cocoa powder
- 2 tbs maple syrup
- 2 tsp vanilla essence
- 1 tbs chopped raisins
- 1 tbs chopped cashew nuts
Instructions
- Start by putting two silicone moulds onto a small oven tray - this makes them easier to carry when full of liquid chocolate! I used an Easter egg shaped mould and a half sphere shaped one, but you could use any shape at all, or even an ice cube tray.
- Measure out the coconut oil and drop into a heat-proof jug. Pop into the microwave and heat at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.
- Add the cocoa powder, maple syrup and vanilla essence. Quickly stir until fully combined and smooth. If using extras, add them in at this point. I used chopped raisins and chopped cashew nuts which added a little extra pop of sweetness, but you could use any dried fruit or nuts or leave them out altogether if you'd prefer the chocolate to be plain.
- Quickly pour the chocolate into your silicone moulds, using a spoon to make sure that the nuts and fruit are evenly distributed if necessary. If the chocolate sets before you have finished, pop the jug back into the microwave and heat gently until melted again.
- Place the silicone moulds full of chocolate into the fridge or freezer until set, which should only take around 10 minutes or so.
- Store in the fridge until ready to eat - after a while in a warm room this chocolate will melt and get quite soft.
Love this recipe idea? Why not save it to Pinterest so you can easily find it again!
Ciara (My Fussy Eater) says
These look incredible! Definitely making them for Easter!
Grace says
Thank you, I have you to thank for pointing me in the direction of coconut oil! 🙂
Dan says
Simple to prepare and I think they are also delicious. I would use real vanilla instead of vanilla essence. From my experience the real thing taste a lot better.
Grace says
I'll have to give that a try, thank you!
Richard says
Great recipe, I have never used coconut oil but it's really popular these days. I found you through #PoCoLo and I've shared
Grace says
Thank you! Yes coconut oil seems to be really popular, with good reason though! It's so much easier to find now than it used to be too!
Verily Victoria Vocalises says
These are fantastic! I need these in my life! I have that mould too 🙂 I have just started to regularly use coconut oil and ordered a litre of it off a groupon voucher - a much cheaper option 🙂 Thank you for linking to #PoCoLo x
laura says
Could you use cacao or carob instead as a healthier alternative?
Grace says
Hi Laura, I must admit I've never used either so I can't say for sure, but I think it would definitely be worth a try!