vegan chocolate

For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together.

Creamy Vegan Hot Chocolate

vegan semisweet chocolate chips (about 2 ounces)

vegan unsweetened cocoa powder

creamy nut

kosher salt

unsweetened nut or grain milk,

sugar

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1 1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1 1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

Easy, 3-ingredient vegan chocolate! Naturally sweetened, customizable, super velvety and rich, and seriously good for you!

Easy Vegan Chocolate

cocoa butter*

maple syrup ((or sub agave nectar with varied results))

cocoa powder

tsp vanilla extract ((optional))

sea salt ((optional // plus more to taste))

Cacao nibs ((optional // for topping))

Arrange 14 (amount as original recipe is written // adjust if altering batch size)mini cupcake liners on a small baking sheet. Set aside.

Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").

To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.

Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.

Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.

Taste and adjust flavor as needed. I added about 3 Tablespoons agave total and a pinch more salt (amounts as original recipe is written // adjust if altering batch size), but it’s completely up to how sweet you prefer your chocolate.

Carefully pour chocolate into 12-14 mini cupcake liners* (or 7 large cupcake liners // amount as original recipe is written // adjust if altering batch size) and top with more sea salt or cacao nibs (optional).

Transfer chocolate to the freezer or refrigerator to set - about 10 minutes.

Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.

Creamy dark chocolate beneath crunchy clusters of pumpkin spice granola and cinnamon roasted cashews.

Dark Chocolate Pumpkin Spice Granola Bark

tbsp refined coconut oil (not virgin)

pumpkin spice granola (or flavor of choice)

cashews

tsp pumpkin pie spice

flakey sea salt (I use Maldon Sea Salt)

Lay out a cookie sheet lined with a nonstick baking mat or parchment paper so that it&#039;s ready to go when the chocolate is hot and melted. Then roughly chop the cashews and set aside.

Prep

Combine the chocolate chips and coconut oil in a microwave safe dish and heat for 10 seconds. Stir and repeat one more time, then stir vigorously until smooth. You may want to heat once more if necessary but the trick is to stir the chocolate until it’s smooth instead of expecting it to be completely melted in the microwave (this could cause the chocolate to overheat) Once smooth and creamy, drizzle all but 2-3 tbsp of the melted chocolate onto the lined cookie sheet and smooth into an even rectangle (not all the way to the edges) About 1/4 in. or thicker is good.

Melt the chocolate

While the chocolate is still warm, add the remaining toppings: granola, chopped cashews, pumpkin pie spice and a light sprinkle of flakey sea salt (I often add sprinkles at this point too!) Gently press the toppings down so that they stick and drizzle with the remaining chocolate in a zig zag pattern on top. Jackson Pollock it up! (This helps the toppings stay in place) 

Decorate

Freeze for 10 minutes or until set, then break into pieces and enjoy! Store leftovers in the fridge or freezer (I prefer the freezer because cold chocolate delicious!) 

This Vegan Chocolate Tofu Pudding is made with minimal ingredients, packed with protein and is the perfect healthy treat that takes about 5 minutes to make! 

Quick and Easy Vegan Chocolate Tofu Pudding

silken organic tofu

cacao powder

maple syrup

instant coffee

vanilla extract

salt

Add all of the ingredients to a food processor and blend on HIGH until the ingredients are combined and the texture resembles a smooth, creamy pudding.

Store in an airtight container in the fridge for up to four days. The pudding will get a little watery on top after the first day, but that&#8217;s okay. Just mix before serving!

It was better than expected, normally I would use melted chocolate for this. But cocoa powder seems to work just as well. But I did add some cinnamon and chili powder to get that tofu flavor out, as that beanie tofu flavor was coming through.  But it was good and yahooo low-fat. I tried using less sweetener as I was trying to keep this low cal, but it really needs that extra sweetener that was recommended in the recipe. So I ended up using half agave and then monk sugar. It was mild but tasty, I would make it again.

I would love to make this but I don’t have instant coffee. Can I make with espresso or brewed coffee? How do I adjust the portion to make it not liquidy if I add a bit of brewed coffee or espresso?

Ps I love that you make this low calorie by using cocoa powder instead of chocolate chips

https://www.youtube.com/watch?v=YXs_W-QHKSw

This Vegan Chocolate Tofu Pudding is made with minimal ingredients, packed with protein and is the perfect healthy treat that takes about 5 minutes to make! 

Watch the cooking tutorial and get full recipe details here: https://www.fitlivingeats.com/quick-easy-vegan-chocolate-tofu-pudding/ 

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Protein Packed Tofu Chocolate Pudding Recipe Tutorial

Delicious real chocolate recipe using cacao and only three healthy ingredients. Vegan, gluten free, dairy free real chocolate recipe.

3 Ingredient DIY Chocolate

virgin coconut oil (melted)

In a medium size bowl, mix all ingredients. You want to incorporate all ingredients really well. You can whisk by hand or using a hand blender.

Put the mixture into fun molds (I used the egg chocolate mold and a heart chocolate mold). Place in the freezer for about 2-3 hours.

Super yummy recipe!! Any tips to keep it from melting so quickly? Or maybe I'm doing something incorrect?

This is AMAZING! I used part honey and part stevia. I have the exact same heart mold as you do, and for some I put in a dried cherry and the rest I sprinked some sea salt. I will never buy dark chocolate again.

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Very good recipe- easy to make. I did come back on to read the comments to find out about the melting issue. Instead of cacao I used cocoa powder- tasted great but clearly I made a mistake. Will try with correct powder next time!!

Worked really well! Sweetened it with maple syrup instead (though less than half the recipe) and added coconut cream for a ganache type texture ;) worked really well and is currently spread on my chocolate babka ;)

Hi. Have been making this recipe for sometime now and it’s so easy and I love it I do have a question out for the holidays if I make a thin layer of the chocolate would it work if I put like peanut butter in it then put another layer over that and freeze them how do you think that would taste

https://content.jwplatform.com/videos/ENMCipyF.mp4

Mind-Blowing 3 Ingredient DIY Chocolate

All during fall, I eat as many pumpkin-flavored things as I can! These amazing pumpkin brownies are one of them! Super simple to make and so delicious! I guarantee you that no one will even notice these moist and chocolatey brownies are vegan!

Easy Pumpkin Brownies Recipe

flour

baking powder

pumpkin puree

vegetable or canola oil

Preheat the oven to 350 degrees F (180 degrees C). Grease baking 9x9 inch (17x17 cm) pan.

In a medium bowl, combine all the ingredients together thoroughly until completely smooth.

Pour the batter into the prepared baking pan and bake for 25 minutes or until the cake is almost set but the center wobbles slightly. (The brownie should be moist on the inside but now raw).

Remove from the oven and allow to cool in the pan.

When it is completely cooled, cut into squares and enjoy.

This Vegan Avocado Chocolate Mousse can be served in cups or as truffles with fresh fruit and nuts, and are a delicious vegan treat for a romantic date or simply to impress!

The Best Avocado Chocolate Mousse

oz avocados (2 medium, ripe)

cocoa powder (1/4 cup)

chocolate

milk (of choice)

tsp vanilla extract

coffee (optional,

use a microwave or double boiler to melt the chocolate chips. To make a double boiler, place a heat-proof bowl over a pan of simmering water. Ensure the water doesn’t touch the bowl. Melt the chocolate in the bowl, stirring often.

Combine all the ingredients in a food processor or blender and blend until smooth.Taste the mousse and adjust any of the ingredients to your liking (i.e., more vanilla, sweetener, etc.).

https://content.jwplatform.com/videos/8LMZdFjf.mp4

Avocado Chocolate Mousse truffles or chocolate baskets are a  delicious vegan treat for a romantic date or simply to impress.

Vegan Avocado Chocolate Mousse

Velvety, smooth, rich and creamy chocolate tarts on a chocolate oaty-almond crust. A dream dessert for chocolate lovers.

Holiday Chocolate Tarts

bar chocolate

coconut oil

organic silken tofu ((400 grams))

tbsp cacao powder

tbsp dark rum ((optional))

tsp sea salt

thyme (optional for topping)

almonds (chopped, optional for topping)

gluten-free oats

almonds

coconut oil (melted)

Begin by making your Chocolate Mousse: Add 2 inches water to a small saucepan and bring to simmer. Place a heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water. Add dark chocolate and coconut oil to the bowl and stir gently until melted and combined.

In your food processor add silken tofu, melted chocolate, maple syrup, cocoa powder, rum, vanilla, and sea salt. Blend until completely smooth and combined. Place in fridge to chill.

Next, toss oats and almonds into cleaned food processor and blend until finely ground (1 minute). In a saucepan melt coconut oil on medium-high heat, add maple syrup, cocoa powder, and salt, stir to combine. Pour liquid mixture over oats and almonds and blend until dough-like in texture (3-5 minutes).

Create your tart shells by pressing the dough mixture into the bottom of the tart pans and up the sides, to be about 1/2 cm in thickness. (I used four, 4-inch tart pans with removable bottoms, but you can modify the size and number of tarts depending on what you have).

Turn oven to 350F/175C and bake tart shells for 15 minutes, or until golden and browned. Remove from oven and let cool completely before popping them out of the pans (20 minutes).

Scoop chocolate mouse filling into tart shells. Optional to top with fresh thyme and chopped almonds.

Vegan and gluten-free. These brownies are ultra rich and fudgy. Crisp on the outside, yet moist and decadent on the inside. Then topped with easy homemade strawberry jam. There is no better combo on earth.

Chocolate Fudge Brownies with Homemade Strawberry Jam

ground chia ((or ground flax))

+ 2 tbsp water

coconut sugar

coconut flour

tsp baking powder

tsp sea salt (finely ground)

vegan chocolate chips (, more for sprinkling)

strawberry jam ((or jam of choice))

Combine the ground chia and water in a bowl. Whisk to combine. Wait 10 minutes for consistency to become egg-like, set aside. (This is your chia egg).

Preheat the oven to 350F/180C. Line a square 8x8-inch pan with parchment paper (allowing flaps on either end for easier lifting).

In a saucepan melt the coconut oil, then add the cane sugar, coconut sugar and vanilla. Whisk in the chia egg to combine.

In a large mixing bowl, sift the cocoa powder and coconut flour into the bowl. Add the baking powder and the salt and mix to combine. Then pour in the liquid mixture. Stir everything to combine, but don’t over mix. Add the vegan chocolate chips and stir gently to combine.

Pour the brownie mixture into the prepared square pan. Smooth the top with a spatula. Sprinkle with more chocolate chips to top.

Bake the brownies until the edges are firm and a toothpick inserted into the brownie comes out clean, 25 minutes. Let cool for 10 minutes, then lift the brownies from the baking pan and cool completely on a baking rack before cutting.

Cut the brownies into squares and enjoy!

Crunchy and chocolate-y - this vegan rocky road recipe is simply the perfect treat if you like chocolate and marshmallows with a wonderful added crunch! Made with vegan chocolate, peanut butter, and crunchy additions!

Vegan Rocky Road Recipe

peanut butter (smooth)

60 g dairy-free butter

marshmallows

70 g mini pretzels

g vegan-friendly rice krispies cereal

Start by lining a 20 cm x 20 cm square pan (8-inch x 8-inch) with parchment paper.

In a double boiler melt your chocolate. Once melted add in the dairy-free butter and peanut butter. Stir to combine and allow for everything to melt together.

Cut your marshmallows into small chunks and place them into a large mixing bowl alongside your pretzels and vegan rice krispies cereal. You can break up the pretzels into smaller pieces or leave them whole, this is down to your preference. Pour the melted chocolate mixture on top and mix everything together with a spatula.

Transfer your rocky road mix into the square pan, using a spatula to press it into all of the corners. A few additional marshmallow pieces on top and transfer the mix to the fridge to set for at least 2 to 3 hours.

Once firm, use a sharp knife to cut your rocky road bars and enjoy. Keep them in an airtight container in your fridge.

Diving vegan kinder chocolate bars that melt in your mouth! With a deliciously sweet white filling, created with coconut and cashew, surrounded by a layer of vegan chocolate.

Vegan Kinder Chocolate

g coconut oil (deodorised) (melted)

cashew butter

120 ml vegan cream

45 g icing sugar

milk chocolate

Start by melting the coconut oil in a double boiler on the stove.

Whisk up the cashew butter and vegan cream in a bowl, then sprinkle in the icing sugar and salt. Mix until well combined and smooth, then transfer the mixture to a chocolate bar mould and place into the freezer overnight or for a minimum of 2 hours until completely frozen.

Melt your vegan chocolate in a double boiler on the stove and gently remove the frozen cream layers from the mould. Place them in the melted chocolate one by one, lift them out carefully with a fork and allow for any excess chocolate to drip off. Place them on a cooling rack or a silicone mat and transfer to the fridge to set. Repeat until all bars are coated in chocolate.

Keep the chocolate bars in the fridge or freezer and enjoy!

Honeydew melon milk tea is the perfect refresher on a sunny day! Made from fresh honeydew, it uses easy ingredients and super-simple steps.

Honeydew Melon Milk Tea - Boba

teabag green/black/fruit tea

tapioca pearls

1,5 tbsp sugar (white sugar, granulated sugar, etc)

honeydew

milk of choice (I used unsweetened oat milk)

tsp matcha (optional)

ice cubes

Add tea bag to 1 cup (235ml) of boiled water. Let steep for 5 minutes. Remove the bag and let the tea cool down completely (preferably in the fridge).

Add tapioca pearls to a pan full of boiling hot water.

Let simmer for about 5-6 minutes. If you want the pearls to be softer, cook for longer. If you want them chewier, cook for less long.

Remove from heat and strain through a sieve. If you don&#39;t have a sieve, simply scoop out the balls with a spoon/spatula.

Immediately cover with sugar. Give it a good stir. Set aside.

Peel honeydew and remove the seeds. Cut into small pieces and add to a blender (or food processor). Add milk and blend until completely smooth.

Optional: add ice cubes &amp; matcha and blend again. This will make it super refreshing &amp; add a green tone.

To serve, add tapioca balls to a large glass. Serve with crushed ice if desired. Then add (cooled down) tea and honeydew/milk mixture.

Stir well and add more sweetener if desired. Enjoy!

This no-bake lazy cake (chocolate salami cake) is a beloved dessert made using basic ingredients.

Lazy Cake - No-Bake Chocolate Cookie Cake Recipe

oz crushed biscuits (cookies)

margarine (or vegan butter)

salt (optional)

espresso powder (optional)

tsp vanilla extract (optional)

oz 70% dark chocolate

soy cream (or another cream of choice)

tbsp crushed biscuits (cookies) (for topping at the end)

Use your hands to break up the cookies/biscuits into small pieces - don&#39;t break them up too small because the cake will lose that signature texture.

In a small saucepan heat margarine &amp; chocolate on low heat until melted. Then add sugar, and cocoa powder &amp; stir until dissolved. Add salt, espresso powder &amp;  vanilla extract (if desired) and mix well.

Add the crushed cookies to your mixture and stir to coat all the pieces.

Transfer the mixture to a lined loaf tin (or any other tin or cake pan you have on hand - see the Notes below if you don&#39;t have a tin). Smooth out the top using the back of a spoon.

Cover the tin with plastic wrap or aluminum foil. Let it set in the fridge or a freezer for a minimum of 1 hour before topping it with the chocolate topping.

Lazy Cake

Add dark chocolate and half of the cream to a small saucepan. Heat on low heat until the chocolate is completely melted - be careful not to burn it. Once the chocolate is completely melted turn off the heat and pour in the remaining cream.

Remove the lazy cake from the fridge and peel back the plastic wrap/foil. Pour the chocolate topping on top. 

Cover again and let chill in the fridge until the topping is set - about 3-4 hours (or overnight). Sprinkle with very finely crushed biscuits before serving.

Silky chocolate topping. 

A super easy vegan milkshake made in just a few minutes and perfectly indulgent.

Top 20 vegan chocolate recipes from across the web

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Top 20 vegan chocolate recipes from across the web

The most viewed vegan chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Hot Chocolate

Easy Vegan Chocolate

Dark Chocolate Pumpkin Spice Granol...

Quick and Easy Vegan Chocolate Tofu...

3 Ingredient DIY Chocolate

Easy Pumpkin Brownies Recipe

The Best Avocado Chocolate Mousse

Holiday Chocolate Tarts

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Honeydew Melon Milk Tea - Boba

Lazy Cake - No-Bake Chocolate Cooki...

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The most viewed vegan chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine