Homemade Vegan Chocolate Bars

Rich, Silky, and Naturally Sweetened

There’s something magical about making your own chocolate. Not only do you control the quality of the ingredients, but you also get to enjoy that irresistible snap and smooth melt knowing it’s 100% vegan and customizable to your taste. These homemade vegan chocolate bars are silky, rich, and perfect for snacking, gifting, or even melting down for recipes.

Whether you’re dairy-free, plant-based, or just love chocolate (who doesn’t?), this recipe is a must-try.

🌱 Ingredients

Yields: 4 large bars (about 24 squares each)
Prep Time: 10 mins | Chill Time: 30 mins

• 1 cup (240g) cocoa butter, chopped or in wafers

• 3/4 cup (90g) unsweetened cocoa powder (preferably Dutch-processed for smooth flavor)

• 1/4–1/2 cup maple syrup or agave nectar (adjust to taste)

• 1 tsp pure vanilla extract

• Pinch of sea salt

• Optional: 1 tbsp coconut oil for extra creaminess

• Optional mix-ins: chopped nuts, dried fruit, puffed quinoa, vegan marshmallows, or espresso nibs

🍫 Instructions

1. Melt the cocoa butter
   In a double boiler (or a heat-safe bowl over simmering water), gently melt the cocoa butter until fully liquid. Do not let water touch the chocolate to avoid seizing.

2. Whisk in cocoa powder
   Remove from heat and whisk in the cocoa powder until completely smooth and lump-free.

3. Add sweetener & flavoring
   Stir in your maple syrup, vanilla extract, and salt. Taste and adjust sweetness. You can add coconut oil here if using—it gives a glossy finish.

4. Pour into molds
   Pour the mixture into chocolate bar molds (or use a parchment-lined baking dish for a rustic look). Add any toppings or mix-ins you love.

5. Chill until set
   Place the molds in the refrigerator for 30–45 minutes or until firm. Pop out of the molds and store in an airtight container.

🧊 Storage Tips

• Store in the refrigerator for up to 3 weeks or freeze for up to 3 months.

• These bars soften at room temperature, so keep cool if transporting.

🍬 Nutrition (per square, assuming 96 squares total)

Nutrition will vary depending on your sweetener and mix-ins.

✨ Recipe Tips & Variations

• Keto Version: Use powdered monk fruit or erythritol as a sweetener.

• Spicy Mexican Twist: Add 1/4 tsp cinnamon and a pinch of cayenne pepper.

• Mint Chocolate: Add a few drops of peppermint extract.

• Mocha Vibe: Mix in instant espresso powder for a bold kick.