Homemade Vegan Chocolate Recipe (with Videos)

Homemade Vegan Chocolate Recipe (with Videos) – a step by step guide

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Making homemade chocolate is always a popular topic of conversation amongst my friends, so a few years ago I decided to make my first recipe video, a step by step guide to creating your very own raw vegan chocolate. Since then I have made a few videos all with different tips on homemade chocolate making and produced plenty of info. Below you will find a homemade vegan chocolate recipethat you will find helpful.

Most people who haven’t created this delectable treat before assume that it’s complicated. Once you know how you’ll see that it is really easy. Not only that, you’ll find that you can create it consciously, infusing your love into it, making it taste absolutely delicious.

So, if you love chocolate, as many people do, then be sure that you eat really healthy vegan chocolate for a high vibrational and nourishing treat.

What’s in this homemade vegan chocolate recipe?

My basic chocolate recipe includes:

raw cocoa butter
raw cocoa powder
coconut nectar
high-quality vanilla extract

These items are available at any good health food store or by mail order in most countries. Here are some helpful links to get you started:

USA Chocolate Making Ingredients:

1. USA: Terrasoul Superfoods Organic Cacao Butter, 1.5 pounds

2. USA: Terrasoul Superfoods Organic Cacao Powder 1 pound

3. USA:Terrasoul Superfoods Organic Coconut sugar, 2 pounds

UK Chocolate Making Ingredients:

1. UK: Sevenhills Wholefoods Organic Cacao Butter 1kg

2. UK: Sevenhills Wholefoods Organic Cacao Powder 1kg

3. UK: Sevenhills Wholefoods Organic Coconut Sugar 1kg

Enjoy my videos (further down the page) and printable instructions under those too – please feel free to ask questions or leave me feedback.

50g raw cocoa butter
50g raw cocoa powder
3 tablespoons raw coconut sugar
1 teaspoon vanilla extract (water based)

My homemade vegan chocolate recipe instructions

‘Shave’ the solid cocoa butter with a sharp knife or grater. Shaving is just really thin-slicing that makes the cocoa butter crumble. The finer you can get it, the easier it will be to melt. You can leave it in big chunks if you like, but be prepared to wait a while for it to melt.
Melt the cocoa butter. You can do this by leaving it in a warm place in a heatproof glass bowl by a fire or directly above a hot radiator. It melts at 34˚C. The idea is to melt it, rather than cook it, maintaining its ‘un-cookedness’. If you don’t have a gentle heat source then use a hob or stove. Put the cocoa butter in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of really hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the cocoa butter. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
The best time to use it is when it has just melted. If it is too hot, then it takes longer to cool down and the coconut sugar will sink to the bottom of the chocolate when added.
Add the coconut sugar and vanilla extract to the melting cocoa butter during step two. The melting cocoa butter and vanilla will help to soften and dissolve the sugar. (Note: if your vanilla extract isn’t water based then add 1/4 teaspoon of water – which will help to dissolve the coconut sugar).
When the cocoa butter has finally melted, mix in the cocoa powder and any other remaining ingredients.
Spoon into thechocolate mould with a teaspoon OR line a small shallow container with parchment paper and make a bar.
Chill in the freezer for 20 minutes or in the fridge for 45 minutes and then pop out of the container and enjoy.

NEW: Super quick vegan chocolate guide (under 90 seconds)

Extended raw vegan chocolate making guide (13 minutes)

Tips on using coconut sugar for homemade vegan chocolate

For extra tips on the coconut sugar, you’ll be pleased to know that I have created a whole page about that.

Essentially some people find that at times coconut sugar might sink in the chocolate.

So why does coconut sugar sometimes sink? The higher you heat your cacao butter, the thinner the viscosity (big word or what!!!). The coconut sugar granules are heavy and tend to drop to the bottom of chocolate (during the cacao butter melting process) IF the viscosity is too thin. So, in essence, the more you heat the cacao butter then thinner the viscosity and the more likely your coconut sugar is to sink. My trick for years has been to ‘JUST’ heat the cacao butter enough to melt it and not anymore. That keeps it just thick enough to minimise the sinking down of the heavier coconut sugar granules. That works for me a treat and is a good method which I recommend.

The other magic method is this…

The other way I discovered recently (after feeling perplexed as to how the raw vegan chocolate in the store was super smooth and the coconut sugar was always perfectly and evenly distributed throughout) was grinding down my coconut sugar! Simple magic! I figured they must have a magical grinding process that gets everything so finely ground down to ensure even dissipation. “Hmmmmmmmmm,” I thought to myself… “I wonder what happens if I pop my coconut sugar in my nut mill”. So I did. OMG did that ever work a treat! It ground the granules down, not quite to a powder, but much finer than they originally were. I popped them into my chocolate and like a magical dream, for the first time ever, I have effortless, even coconut sugar distribution. Yay! Have a look at my quick video here for more…

So grind yourcoconut sugar! You can use a nut mill, nutribullet, food processor or anything that grinds stuff down.

Handy printable instructions…

Yield: 1 large bar

Prep Time: 30 minutes

Total Time: 30 minutes

A simple home made vegan chocolate recipe with coconut sugar to sweeten.

Ingredients

50g raw cocoa butter
3 tablespoons raw coconut sugar
50g raw cocoa powder
1 teaspoon vanilla extract (water based)

Instructions

‘Shave’ the solid cocoa butter with a sharp knife or grater. Shaving is just really thin slicing that makes the cocoa butter crumble. The finer you can get it, the easier it will be to melt. You can leave it in big chunks if you like, but be prepared to wait a while for it to melt.
Melt the cocoa butter. You can do this by leaving it in a warm place in a heat proof glass bowl by a fire or directly above a hot radiator. It melts at 34˚C. The idea is to melt it, rather than cook it, maintaining its ‘un-cookedness’. If you don’t have a gentle heat source then use a hob or stove. Put the cocoa butter in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of really hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the cocoa butter. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
The best time to use it is when it has just melted. If it is too hot, then it takes longer to cool down and the coconut sugar will sink to the bottom of the chocolate when added.
Add the coconut sugar and vanilla extract to the melting cocoa butter during step two. The melting cocoa butter and vanilla will help to soften and dissolve the sugar. (Note: if you vanilla extract isn't water based then add 1/4 teaspoon of water - which will help to dissolve the coconut sugar).
When the cocoa butter has finally melted, mix in the cocoa powder and any other remaining ingredients.
Spoon into chocolate mould with a teaspoon OR line a small shallow container with parchment paper and make a bar.
Chill in the freezer for 20 minutes or in the fridge for 45 minutes and then pop out of the container and enjoy.

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Vegan Easter chocolate ideas…

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33 Comments

Vivian June 2, 2014 at 3:50 pm - Reply
Trinity,
Can’t wait to try this; looks so simple. Thanks for the demo.
Katja June 3, 2014 at 5:34 pm - Reply
what a lovely video. thank you so much trinity!
it made me aware of my nervous energy as I first thought…sorry :o) please get on with it..but than this slow, calm approach of showing and explaining made me feel as well calm and relaxed in the end. can’t wait to try this.
Di Thomas June 5, 2014 at 11:19 am - Reply
Awesome Video Hun Congrats LOL YES I do like to indulge in a bit of Vegan chocolate every now and then Thanks so much look forward to more Videos
misty westfall July 27, 2014 at 12:09 am - Reply
Looks wonderful
Bette August 7, 2014 at 3:42 am - Reply
Was just introduced to your video and other recipes. I so love and respect you work. I’m working my way back to a consciously loving lifestyle after illness and hospitalizations.
Too long to get in it but I’m grateful Spirit led me to you to help further my healing. Great blog!
- Trinity August 7, 2014 at 5:11 am - Reply
  Welcome to my world of conscious eating Bette. I am delighted to hear that what I am sharing here is of inspiration for your journey back to your natural state of health.
Stephanie Saleem September 6, 2014 at 4:31 am - Reply
I’d love to try this recipe! I have not yet warmed to the taste of dark chocolate. is there a vegan way of making it more like milk chocolate?
That would be so awesome!
- Trinity September 6, 2014 at 5:57 am - Reply
  That would be fascinating. It’s so long since I had milk chocolate over 20 years ago, that I can’t even remember what it tastes like. Everyone I know likes this stuff though, so it it never crossed my mind to make it more milky – I am sure there is a way. I made a lucuma version, which is more ‘caramelly’…
  - julia October 29, 2014 at 9:27 pm - Reply
    coconut milk works
    - Trinity November 1, 2014 at 6:41 pm - Reply
      How did you use coconut milk? I can’t quite picture how the chocolate would set right if you use coco milk… would love to hear more.
Angela September 23, 2014 at 11:14 am - Reply
The Angels are truly with me; as they have sent you to me today. I feel totally blessed by reading the recipes and inspirational words on your site.I have just watched your wonderful video on Raw Vegan Chocolate.Your true beauty and gentleness shines beyond your physical self. I love food and cooking and watching you speak and create with such passion gave me a wonderful sense of calm and hope. I have been unwell for many years now and had almost given up hope. You have inspired me to remain in the land of the living. Thank you for sharing your wealth of knowledge and so much of yourself – you are an Earth Angel 🙂 Shopping tomorrow for ingredients to make your Choc Chip Biscuits & Turmeric,Sweet Potato Falafel bites – can’t wait – yours in love & light; Angela
- Trinity September 23, 2014 at 10:23 pm - Reply
  Thank you so much for the kind words Angela. I work really closely with the Angelic Realms, with a deep soulful purpose during my conscious food creation; so it’s touches me deeply to feel you picking up on that.
  I’ve only created one food demo video so far (the chocolate one), although I am planning on starting a whole series of them within the next couple of weeks, so do stay tuned 🙂
  with love
Lisa April 25, 2015 at 1:24 pm - Reply
Dear Trinity,
What a delight to stumble upon your Conscious cooking and chocolate making video. I love your sweet soft voice filled with enthusiasm and consciousness and gentle reminders to enjoy the process with mindfulness. It is such a joy to find something like this! Many thanks and I look forward to enjoying many more recipes!
With gratitude,
Lisa
- Trinity @ Trinity's Conscious Kitchen April 25, 2015 at 9:18 pm - Reply
  Thank you for your kind words. I am delighted to know that you resonate.
  Kindest blessings
  Trinity
Evgenia November 14, 2016 at 10:17 am - Reply
Hello! What can we use instead of palm sugar, please?
Thanks 🙂
- Trinity @ Trinity's Conscious Kitchen November 14, 2016 at 10:47 am - Reply
  Just to be clear I am saying ‘coconut sugar’ — palm sugar is not always from the coconut palm tree.
  You could use maple syrup, although the chocolate will be much softer, so you’d need to serve right out of the freezer or fridge if you use a syrup sweetener.
  - Evgenia November 17, 2016 at 1:20 pm - Reply
    Thank so much 🙂 so will just any brown sugar do then..?
    - Trinity @ Trinity's Conscious Kitchen November 17, 2016 at 1:49 pm - Reply
      I haven’t used refined sugar since 1995, although I imagine it would work nicely in place of coconut sugar.
      - Evgenia November 17, 2016 at 3:44 pm - Reply
        I didn’t mean refined either – I don’t do sugar at all – but I think you answered my question! Making this today, wish me luck!!! 🙂 And thanks so much, for all your work and support.
Charlotte July 7, 2017 at 4:43 pm - Reply
Thank you so much for such an easy recipe to follow! Just made a bar of raw chocolate filled with hazelnuts! I used raw cacao butter and cacao paste plus raw honey to sweeten it lightly. Absolutely delicious!
- Trinity @ Trinity's Conscious Kitchen July 7, 2017 at 5:44 pm - Reply
  You are very welcome Charlotte 🙂 Pleased to know that it helped inspire you.
Dawn October 5, 2017 at 11:13 pm - Reply
I recently found out I have multiple food intolerances and allergies . I was wondering if it’d make a big difference if I did not use vanilla at all? Thoughts? Still relearning to cook everything.
- Trinity @ Trinity's Conscious Kitchen October 6, 2017 at 5:39 am - Reply
  Just leave the vanilla out if you can’t eat that – it will still taste nice.
Lauren Murphy November 17, 2017 at 8:48 pm - Reply
Hi, Does this need to be tempered or can it be tempered? I’m looking to have my kids make as gifts and wasn’t sure. Thanks!
- Trinity @ Trinity's Conscious Kitchen November 17, 2017 at 8:52 pm - Reply
  Hi Lauren,
  Thanks for asking. I am not tempering these chocolates… makes it a lot easier.
  I hope that helps.
  Trinity
Kellen Oliveira February 1, 2018 at 7:17 pm - Reply
Can’t wait to make this recipe. Got all the ingredients today. But I have a question. How do I storage the chocolates? And for how long they are good?
- Trinity @ Trinity's Conscious Kitchen February 1, 2018 at 7:20 pm - Reply
  Fab!
  You can store the chocolate in the fridge (it’s good for a few weeks, along I’ve honestly not ever gotten to test it for that long without having it eaten). You can store it in the freezer too for months (you can eat it right out of the freezer too). I hope that helps.
CLAUDIA August 22, 2018 at 11:59 am - Reply
I can’t wait to try this. all my ingredients are lined up waiting. Will send feedback when I’m done.
- TrinitysKitchen August 22, 2018 at 12:03 pm - Reply
  Hi Claudia – that’s awesome. Chocolate making one of my favourite things to do.
  Please also check out my NEW article with some extra helpful tips, especially for the coconut sugar!
  https://www.kindearth.net/easy-homemade-vegan-chocolate-with-coconut-sugar/
  Really look forward to hearing how you get on.
  Trinity x
Carol Hall December 20, 2018 at 3:52 pm - Reply
Hi Trinity,
I tried making your chocolate but because I only use honey I put this in as the sweetener. Unfortunately it does make the mixture go a bit lumpy! It still tastes very nice and as it’s only for me the lumpiness doesn’t matter. The honey seemed to make the ingredients separate slightly. As I haven’t eaten chocolate for 23 years (because I found it gave me headaches or migraines) it was a pleasant surprise to be able to eat something so tasty. So thank you for posting the recipe!
- Trinity @ Trinity's Conscious Kitchen December 22, 2018 at 12:02 pm - Reply
  I am glad you enjoyed it – yes honey (and rice syrup too) turns it gloopy 🙂

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Homemade Vegan Chocolate Recipe (with Videos) - a step by step guide (2024)