Easy Vegan Chocolate Recipe (Only 3 Ingredients) (2024)

Enjoy this quick and easy vegan chocolate recipe made with only 3-ingredients! It’s a rich, velvety-smooth alternative to store-bought chocolate that comes in at a fraction of the price. Keep it simple, or customize it with your favorite add-ins!

If you’re a fan of dark chocolate, you’re going to love how quickly this recipe comes together (almost too quickly)! Requiring minimal effort and a few pantry staples, it’s a healthy way to curb your cravings, just like my vegan sweet potato brownies.

Why I love this recipe

If you’re anything like me, you’re here because you love chocolate. Buying dark chocolate bars from the store can quickly add up, which is why I’ve created an affordable, fully customizable, and easy-to-make vegan chocolate recipe.

All you have to do is melt coconut oil, whisk in cocoa powder and maple syrup, and let it set in the freezer. You don’t even need chocolate molds!

The rich, smooth texture and deep, chocolatey flavor are always a hit with everyone, whether they have dairy allergies or not. You can use this vegan chocolate recipe as a base for other desserts, melt it into hot chocolate, or enjoy it as a standalone treat!

Ingredient notes

You most likely already have the ingredients for this vegan chocolate recipe in your pantry! Find a breakdown and suitable substitutes below.

Coconut oil
Coconut oil makes up the base, adding a silky, melt-in-your-mouth texture. I don’t mind a subtle coconut flavor in my vegan chocolate, but you can use flavorless (refined) coconut oil if you prefer a neutral taste. You should be able to find it at any health food store or online.

Substitute: Cacao butter is another great option if you prefer a firmer chocolate texture. Similar to coconut oil, cacao butter is typically sold at health food stores or online.

Cacao powder
You need cacao powder for that rich, slightly bitter, deep chocolate flavor. Its intensity is key to achieving a classic chocolate taste. Plus, it’s full of antioxidants!

Substitute: You can use Dutch-processed cocoa powder, but keep in mind it’s processed differently and doesn’t provide the same antioxidant benefits.

Maple syrup
I love the natural sweetness and subtle woody undertones of maple syrup, which complement the bitterness of the cacao. Use 100% pure maple syrup, not pancake syrup, for the best results.

Substitute: Agave offers a similar sweetness with a less distinct taste, while coconut nectar is a great alternative if you want more coconut undertones.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make a homemade vegan chocolate recipe with my easy-to-follow instructions. Look for the tips in green throughout this section for the most consistent results!

Preparation

Prepare a baking tray or silicone chocolate mold by lining it with parchment paper. If you’re using nuts and fruit, toast the nuts for a better flavor and chop the fruit into small, bite-sized pieces.

Cooking

Step 1
Begin by melting the coconut oil. You can do this in a microwave, heating in intervals of 10 seconds, or on the stovetop with a double boiler. You’re aiming for a liquid consistency without overheating it.

Overheating can cause the coconut oil to smoke. Use gentle, consistent heat to prevent it from burning and affecting the overall chocolate taste.

Step 2
Once the coconut oil is melted, whisk in the maple syrup. Then, gradually add the cacao powder, whisking until the texture is smooth without any clumps.

You can sift the cacao powder to help prevent clumps, resulting in a smoother, more refined texture.

Step 3
Stir in any add-ins like toasted nuts, dried fruit, or flavor extracts into the chocolate mixture. I personally love the combination of pecans and cranberries! Pour the chocolate mixture onto the prepared tray, spreading it evenly.

You don’t want the mixture to be too thin, or it may become brittle. Aim for around a ¼-inch thickness.

Step 4
Pop the chocolate into the freezer to set for about 30-60 minutes until it hardens. If you’re impatient like me, spread it extra thin on the pan before freezing it. Break the set chocolate into bite-sized pieces and enjoy. Happy eating!

Flavor ideas

Extracts: Add a few drops of peppermint extract for a refreshing aftertaste, or incorporate vanilla to enhance the sweet aroma. I also love adding orange zest!

Coffee: Mix in a tablespoon of instant coffee or espresso powder for a mocha kick.

Salty: Blend in crushed pieces of pretzels for a crunchy and salty vegan chocolate recipe.

Nuts & seeds: Think pecans, walnuts, almonds, pistachios, pumpkin seeds, macadamia nuts, peanuts, or cashews.

Dried fruit: For a chewy, sweet contrast, try raisins, dried cranberries, dried apricots, dried cherries, candied ginger, or even coconut flakes.

Cooking tips

Use quality ingredients: The better quality your cacao powder, coconut oil, and maple syrup are, the richer and more nutrient-dense your vegan chocolate recipe will be.

Add-ins last: If you’re using nuts or fruits, ensure they’re mixed in after the primary ingredients are well combined.

Don’t forget parchment paper: Parchment paper makes removing the set chocolate much easier. You can also use a silicone baking mat.

Have patience: Make sure the chocolate is fully set before breaking it into pieces. I know it’s hard, but it’ll be worth it!

Frequently asked questions

Storing

Storing and maintaining the quality of this homemade vegan chocolate recipe is different than your average store-bought chocolate bar. You’ll need to keep this vegan chocolate in the freezer or fridge so it maintains its texture. This is especially important in warmer environments.

Fridge
For fridge storage, place the vegan chocolate in an airtight container or wrap it tightly in parchment paper, then store it in the refrigerator. In the fridge, the chocolate can last for up to 2 weeks. Its solid texture means it does not require thawing or reheating, making it readily enjoyable straight from the fridge.

Freezer
Wrap the chocolate pieces individually or place them in a single layer in an airtight container to avoid clumping. In the freezer, the chocolate can last for up to 3 months. Again, due to its solid nature, the chocolate can be enjoyed directly from the freezer without any additional preparation.

More chocolate desserts

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.