Turned vegan but miss chocolate desserts? Try this vegan dark chocolate bar recipe! Made with cacao powder, these chocolate bars are the best you will have! Satisfy your chocolate cravings in just 10 minutes and that too using basic pantry staples!
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What Are Vegan Chocolate Bars
Most of the chocolate bars in stores are not dairy-free. I want to show you how easy to make vegan chocolate bars at home and that too using basic pantry ingredients in just 10 minutes! These chocolate bars are perfect for satisfying all your chocolate cravings. Try them today!
Fan of chocolates
Don't be surprised if I say that I was not! Growing up, I was one of those kids who never liked chocolate. I would get a lot of flak for it from my friends though. But I think I got that from my dad. He didn't enjoy chocolate the way my mom and brother did. So ever since I was a kid, chocolate never tempted me. This changed after I met KR. He of course devours everything chocolate. I slowly have begun to enjoy it, especially dark chocolate.
If you love chocolate, then check out these chocolate-based recipes - Chocolate Brownie Milkshake, Chocolate Coconut Macaroons, Chocolate Ricotta Mousse, Chocolate Chip Marshmallow Cookies, Raspberry Rose Hot Chocolate, Chocolate Thandai Bark, and Chocolate Avocado Smoothie.
Cacao vs cocoa
This is a very popular query. People are often confused between the two. Are they the same or different? Both are similar yet there is a distinct difference between cacao powder and cocoa powder. Besides just the spelling, here are some key differences:
Cocoa is processed at a much higher temperature. Cacao is considered to be the purest form of chocolate because it is raw and less processed. Cacao has higher antioxidant content than cocoa products. It is also one of the best sources of antioxidants, iron, fiber, and magnesium.
Cacao also has a stronger and slightly more bitter flavor when compared with cocoa powder. They can be used interchangeably though. However, cacao powder is a better and smarter choice.
Why make it
While no one needs a reason to make chocolate, here are some if you still need a little bit of coaxing:
- dairy-free/vegan dark chocolate bar recipe
- Made with cacao chocolate
- made with basic pantry essentials
- a no-cook dessert
- safe for involving kids to make it
- loved by all across ages
Ingredients needed 🧾
Raw Cacao powder - Using the right and good quality cacao powder is very essential to this recipe. I have used cacao powder in the Vegan Chocolate Coconut Ice cream recipe as well.
Maple syrup gives this dark chocolate a mildly sweet flavor.
Vegan milk and butter - I have used oat milk and raw cacao butter here. You can either buy ready cacao butter or quickly make it at home.
Oil - I have used pumpkin seed oil in this recipe. But you can also use coconut, avocado, or olive oil.
Macadamia nuts - Toast and roughly chop them before using. Roasting the nuts gives it a nice aroma and crunchy flavor.
Vanilla extract and sea salt complete this dessert. You can also use Himalayan pink salt/regular salt instead of sea salt.
How to make it 🔪
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- In a mixing bowl, add cacao powder.
- Add maple syrup and vanilla extract.
- Followed by milk. Use milk at room temperature.
- Add cacao butter. If also adding nut butter, then add at this point.
- Next, add the pumpkin seed oil and sea salt. Mix it all together till it's smooth using a whisk.
- Roast and roughly chop the macadamia nuts. Add them to this bowl.
- Mix the nuts into the chocolate batter.
- Immediately pour the batter into chocolate bar molds. Ensure that it's spread evenly. Tap a bit to release air bubbles if any. Freeze for 2 hours. Then carefully de-mold.
Serving suggestions 🍽
While one does not need a serving idea for these vegan/dairy-free dark chocolate bars, there are still some innovative ways to serve them. You can simply have it as is or serve it with hot milk. This vegan chocolate dessert is great for midnight snacking, serving on date nights, or as an after-school snack. You can also enjoy this when craving something sweet or chocolate! Instead of making it plain, there are many ways you can customize these vegan/dairy-free dark chocolate bars to your needs and occasion.
Top recipe tips 💭
Cacao or cocoa butter will help set the chocolate bars. It's a key ingredient here. Do not skip it. However, any nut butter cannot be used as a substitute. In place of vanilla extract, you can use other flavoring agents like hazelnut, orange, or even almond extract. If you don't have chocolate bar molds, use any molds available to you. However, you can find these bar molds on Amazon and even at Joann's/Micheal's in their baking aisle.
Recipe FAQs 📖
Unsweetened dairy-free milk like coconut, oat, or cashew milk can be used in this recipe. If using coconut oil, then preferably use coconut milk.
Use any nuts like chopped cashews, almonds, hazelnuts, pistachios, pine nuts, or even peanuts instead of macadamia nuts.
Crunchy nuts add so much flavor but you can totally skip adding them too. If you are allergic to nuts, add rice crispies, granola, or toasted seeds.
You can use coconut oil or olive oil instead of pumpkin seed oil. Also, you can add a tablespoon of almond or cashew butter for a more nutty flavor.
This is truly one of the simplest recipes you will ever make. If you are using ready cacao butter then no prep is required.
But if making at home, follow the double-boiler method. Place a pan with 2 cups of water and bring it to a boil.
Place an oven-safe glass bowl on top and the cacao butter chunks in the bowl. Melt it by continuously whisking it. Set it aside.
Store these chocolate bars in the fridge for months. You can also freeze them in airtight containers.
More Chocolate based desserts
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Recipe 📖
Vegan Chocolate Macadamia Bars Recipe
Equipment
- Chocolate Bar Molds
Ingredients
- 2 tablespoon cacao powder
- 4 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon dairy-free milk
- 2 tablespoon cacao butter
- ½ cup pumpkin seeds oil
- ¼ teaspoon Sea salt
- 2 tablespoon nut butter optional
- 7-8 macadamia nuts
Instructions
To make cacao butter
- If you are using ready cacao butter then no prep required. But if making at home, follow the double-boiler method.
- Place a pan with 2 cups of water and bring it to a boil. Place an oven-safe glass bowl on top and the cacao butter chunks in the bowl. Melt it by continuously whisking it. Set it aside.
To make the chocolate bar mixture
- In a mixing bowl, add cacao powder.
- Add maple syrup and vanilla extract.
- Followed by milk. Use milk at room temperature.
- Add cacao butter. If also adding nut butter, then add at this point.
- Next, add the pumpkin seed oil and sea salt. Mix it all together till it's smooth using a whisk.
- Roast and roughly chop the macadamia nuts. Add them to this bowl.
- Mix the nuts into the chocolate batter.
- Immediately pour the batter into chocolate bar molds. Ensure that it's spread evenly. Tap a bit to release air bubbles if any.
- Freeze for 2 hours. Then carefully de-mold and enjoy!
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
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