Vegan Chocolate Recipes

Well Vegan’s it’s your turn. I wondered after doing recipes for chocolate is there such a thing as Vegan Chocolate? I’m happy to say there is. Also, if you haven’t read my other cooking posts I did previously, you can read them by going to A Simple Cooking Life HackChristmas Cooking Hacks And Helpful Cooking Hacks……, and 🎂🎂🎂🎂🎂🎂Simple Chocolate  Recipes……🎂🎂🎂🎂🎂🎂. I hope you not on go to these posts but read and comment on this one too. Now let’s move on to those delicious-looking Vegan Chocolate Recipes.

EASY-Homemade-Vegan-Chocolate-Recipe-Simple-ingredients-naturally-sweetened-BETTER-than-storebought-vegan-chocolate-glutenfree-dessert-EASY VEGAN CHOCOLATE:

    Prep Time:      Cook Time:        Total Time:

20 minutes                   3 minutes                            23 minutes


  • 1 cup cocoa butter (finely chopped, packed)
  • 5 tablespoons agave nectar (or maple syrup)
  • 1/2 cup cacao powder  (or unsweetened cocoa powder)
  • 1 teaspoon vanilla extract (optional)
  • to taste pinch sea salt (optional/plus more)
  • add cacao nibs (optional/for topping)


  1. Arrange 14 (amount as original recipe is written//adjust if altering batch size)mini cupcake liners on a small baking sheet. Set aside.
  2. Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a glass or ceramic bowl on top, making sure it’s not touching the water (this creates a “double boiler”).
  3. To the mixing bowl, add finely chopped cocoa butter and let melt-2-3 minutes.
  4. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove – top heat and set saucepan aside.
  5. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.
  6. Taste and adjust flavor as needed. (amounts as original recipe is written//adjust if altering batch size), but it’s completely up to how sweet you prefer your chocolate.
  7. Carefully pour chocolate into 12 – 14 mini cupcake liners* (or 7 large cupcake liners//amount as original recipe is written//adjust if altering batch) and top with more sea salt or cacao nibs (optional).
  8. Transfer chocolate to the freezer or refrigerator to set – about 10 minutes.
  9. Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well – sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.


*You can sub up to 2 Tbsp (amount as original recipe is written//adjust if altering batch size) of the cocoa butter with coconut oil in the recipe. However, cocoa butter is superior! Coconut oil tends to separate, get a little oily, and melts easily when touched. 

*Between both raw cacao and cocoa powder the raw cacao tastes a bit more bitter, while the cocoa was a little less stark and had a more familiar taste on the palette. Cacao wins in health benefits, but cocoa powder wins in taste.

* To keep this chocolate raw, use cacao powder and (water bath).

*If you don’t have mini cupcake liners, lay parchment paper down on a baking sheet and spread the chocolate into an even layer. Once set, break into bark, or cut into bars.

*If you’re afraid to try cocoa butter, don’t be! It’s so versatile. Definitely worth it if you’re a chocolate fan!

Nutrition Information is a rough estimate.

Nutrition Per Serving (1 of 13):

Calories:   Fat:       Saturated Fat:  Sodium:   Carbohydrates:   Fiber:  Sugar:  Protein:

162              16.5 g    9.9 g                     12 mg        5.4 g                         1.8 g    2.5 g      1.1 g 

Recipe Link:

Easy Vegan Chocolate 




  • 1 c. non-dairy chocolate chips, divided in half.
  • 1/2 c. pecans
  • 1 recipe for raw caramel sauce (see below).

For Raw Date Caramel:

  • 4 Medjool dates, soaked in water for 1 hour and drained.
  • 1 Tbsp. water.
  • 1 tsp. maple syrup.
  • 1 tsp. coconut oil, solid.
  • 1/4 tsp. vanilla extract.


  1. In a high-speed blender, whip up all the ingredients for the raw caramel sauce until completely smooth. Allow to chill in the refrigerator to cool down. 
  2. Line a baking sheet with a piece of parchment paper.
  3. Melt 1/2 c. of the non-dairy chocolate chips. Place in a Ziploc bag with a slit cut out of the corner and drip 1 tsp. of chocolate onto the parchment paper, making circles. You may want to use the back of a spoon to flatten down a little bit.
  4. For each chocolate circle, place 6 pecan slices on top of the chocolate in the position for the head, legs and tail. Fill in the remainder of the chocolate with smaller pecan pieces. Place the baking in the freezer for 5-10 minutes.
  5. Remove the sheet and pour the raw caramel sauce into a Ziploc baggie to pipe on top, about 1 tsp. worth. Freeze again while you melt the remainder 1/2 c. of chocolate.
  6. Pipe the remaining chocolate on top of the caramel. Smooth out with the back of a spoon to ensure it is evenly spread. PLEASE READ: Do this one at a time because the warm chocolate hitting the items that have been in the freezer will cause the chocolate to quickly harden. If you wait too long, your chocolate will be unworkable.
  7. Allow the turtles to fully set (either back in the freezer or if you keep them on the counter, they will harden as well).


Serving Size: 1 Turtle

Calories: 133

Sugar: 13.5 g

Sodium: 13 mg

Fat: 7.5 g

Carbohydrates: 15.7 g

Fiber: 1.4 g

Protein: 1.7 g

Recipe Link:

Vegan Chocolate Turtles




For the Popcorn:

  • 75 g | 1/3 cup popcorn kernels.

For the caramel:

  • 100 g | 1/2 cup coconut sugar.
  • 2 tablespoons water.
  • 2 tablespoons coconut oil.
  • 2 tablespoons tahini.
  • 1/4 heaping teaspoon salt.

For the chocolate drizzle:

  • 90 g | 1/2 cup dairy free chocolate chips.


  1. Warm a large heavy bottomed pan with a lid, over medium heat until hot. Pour in the popcorn kernels and put the lid on tightly. Move them around frequently by gently moving the pan. They will start popping after about 30 seconds.
  2. Keep watching/listening until the popping stops then remove from the heat but keep the lid on in case a rogue kernel decides to surprise you!
  3. Preheat oven to 300 degrees F. 
  4. Add the coconut sugar and water to a small saucepan and warm  over a medium heat until the sugar has dissolved and it is just starting the bubble.
  5. Remove from the heat and add the coconut oil, tahini and salt. Stir really well until it is smooth. It is normal to see some pale flecks throughout. If lumps persist or it doesn’t combine well put the pan over a low heat and continue stirring. It will come together.
  6. Remove the lid from the popcorn kernels and pour over the caramel. Be careful as it will be very hot. Stir until evenly coated evenly.
  7. Pour onto a baking tray lined with either Silpat or baking parchment and spread out into a single layer. Put in the oven and bake for around 15 minutes until crunchy and golden.
  8. Melt the chocolate chips over simmering water, or gently in a microwave, then drizzle over the popcorn with a spoon.
  9. Place the tray in the fridge to  allow the chocolate to set. If you are in a hurry you can put it in the freezer for 10 minutes. Once the chocolate is set break into pieces and store in an airtight container where it will keep well for a few days.


Feel free to omit the chocolate if you prefer to just have caramel flavor.


Serving: 1 1/2 cup serving |Calories: 124 k cal | Carbohydrates: 18 g | Protein: 1.4 g| Fat: 6 g | Saturated Fat: 3.4 g |Sodium: 53 mg |Fiber: 1.5 g |Sugar: 2112 g |Calcium: 51% |Iron: 4%

Recipe Link:

Vegan Chocolate Caramel Popcorn