Vegan Chocolate Macadamia Bars

Homemade vegan chocolate bar topped with edible stars, plated with macadamia nuts and cacao powder.

Vegan Chocolate Macadamia Bars

Rich, dairy-free chocolate bars made with real cacao powder and cacao butter for that perfect snap and glossy finish. Studded with crunchy macadamia nuts, this easy vegan chocolate bars recipe is gluten-free, no-bake, and ready in just 20 minutes.

Course Dessert, Snack

Cuisine American

Prep Time 5

Cook Time 10

Freezing time 2

Total Time 2 15

Servings small bars

Calories 154.06kcal

Author Priya Lakshminarayan

Equipment

Mixing Bowl
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
7-8 macadamia nuts roasted

Instructions

In a mixing bowl, add the cacao powder.
Add maple syrup and vanilla extract to the bowl.
Add oat milk at room temperature — this helps the mixture blend smoothly without seizing.
Add the cacao butter.
Add the pumpkin seed oil and sea salt.
Then whisk everything together until smooth.
Add roasted and chopped macadamia nuts to the bowl and mix them into the chocolate batter.
Immediately pour the batter into your chocolate bar molds, spreading it evenly. Tap the mold gently to release any air bubbles, then freeze for 2 hours before carefully de-molding your homemade vegan chocolate bars.

Notes

Use room-temperature milk. Cold milk can cause the mixture to seize or turn grainy - let it come to room temperature before adding it to the batter.
Avoid water and liquids at all costs. This is the #1 mistake people make with homemade chocolate. Even a tiny splash of water hitting your batter can cause it to seize - turning from smooth and glossy to dull, clumpy, and grainy almost instantly. Keep your workspace and tools completely dry while mixing.
Work quickly once everything is combined. Vegan bars set fast, so pour the batter into the molds right after mixing to avoid it firming up in the bowl.
Tap out any air bubbles. Gently tap the mold on the counter after pouring to release trapped air bubbles, giving your bars a smoother, more professional finish.
Freeze until fully set before de-molding. Rushing this step can cause the vegan bars to crack or break apart when you try to remove them. Be patient.
Roast the macadamia nuts first. This brings out a deeper, toastier flavor and adds extra crunch to your chocolate macadamia nut bars.

Nutrition