Easy Vegan Chocolate

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

Recipe by Minimalist Baker on February 13, 2016

Prep time: PT20M

Cook time: PT3M

Total time: PT23M

Rating

4.62 stars (106 reviews)

vegan chocolate

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.

Lexa on 2025-12-18 (5 stars):
I use sooooo many of your recipes! Please save me, I can not get this to work. I have used over $100 worth of cocoa butter trying. But everytime the “oil” (coconut butter) stays seperate from the sweetener just like when I make it using coconut oil. I’ve tried icing sugar and rice malt syrup. I’ve let it resolidify and tried again. No matter what, the sweetener mostly sits on the bottom and the oils on top. Hellppppp please
Mark on 2025-12-14 (5 stars):
Great recipe! But I live in Texas so definitely need it to be a little more temperature stable. I'm a little unclear on tempering - do I heat the butter to 46, then add ingredients and let it cool to 27 or do I let it cool to 27 then add ingredients?
Jaipreet on 2024-08-17 (5 stars):
I love making this chocolate, it is so vevelty smooth & delicious. I live in India and recently the cocoa butter has become very expensive. Could you recommend a replacement ? Thank you !!
Graciela on 2024-01-05 (5 stars):
Thank you for the recipe. Came out delicious. Will do again, and again 😁