This 3-ingredient raw chocolate is naturally sweetened and can be kept at room temperature! And is probably the easiest raw vegan chocolate recipe you’ll find.
Vegan chocolate costs a fortune at the store and is usually too sweet for my taste and/or contains refined sugars.
So I discovered a chocolate recipe to create a bar with a perfect snap when broken. This is achieved by tempering the chocolate with coconut sugar.
Liquid sweeteners such as agave, maple syrup, or coconut nectar prevent the chocolate from tempering correctly, resulting in an extremely soft chocolate at room temperature. We don’t want that, thus I strongly suggest using coconut sugar.
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How to make vegan chocolate at home
Combine the coconut sugar, raw cocoa powder and cocoa butter in a mixing bowl. I also like to add half a teaspoon of lucuma since it adds a delicate caramel flavour and sweetness to the chocolate.
This is then heated in a double boiler until it begins to melt. Pour everything into the blender and mix away! This will get rid of that grainy texture from the coconut sugar. Your chocolate is almost done; the only thing left to do is temper it.
How to temper vegan chocolate
For this you’ll need to remove the bowl from the heat as soon as the coco butter begins to melt and continue to stir until the temperature reaches 83°F (28°C). Then, over a double boiler, gradually reheat until it reaches 87°F (31°C). Your chocolate is now tempered and ready to coat bars or pour into a chocolate mould to make chocolate bars like these chocolate strawberry and orange bars.
Allow the tempered chocolate to cool for at least 3 hours at room temperature after transferring it to the moulds. You may also set it in the fridge for around 1-2hrs. However, I found the chocolate is a lot more glossier when cooled at room temperature rather than in the refrigerator.
And the last thing to do is enjoy!
[AD] Raw Choco Box has created an easy to make organic additive and sugar free chocolate making kit that’s completely vegan and gluten free!
Using this kit I was able to create delicious chocolate bars that I could personalise with my very own toppings.
The kit includes:
- Freeze-dried berries
- Walnuts nuts
- Almond Flakes
- Silicone spatula – 1 pc.
- Food thermometer – 1 pc.
- 2 Silicone molds
- 1 Heart silicone mold
- Instructions for cooking
The vegan dark chocolate ingredients :
- Cocoa butter
- Cocoa powder
- Coconut sugar (powder)
Using this kit I developed strawberry and chocolate orange bars. Delicious. What I really enjoyed about these bars was that they’re made with completely organic ingredients, free from additives and full of antioxidants.
My recipe for vegan chocolate truffles is coming very soon so stay tuned. Be the first to hear when its live on my instagram.
Make sure to tag me @whiskmefree on Instagram and leave a review below if you follow this raw vegan chocolate recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Homemade vegan chocolate recipe
- Chocolate bar moulds
- Candy thermometer
- 250 g Coco butter
- 40 g Cocoa powder
- 100 g Coconut sugar
- 1/2 tsp Lucuma powder (Optional)
- Freeze dried berries (Optional)
- Place all the ingredients in a clean heat proof bowl and place a pan filled with boiling water. The pan shouldn't be filled to the top – it should be filled just slightly that it doesn't touch the bowl when its placed on top.250 g Coco butter, 40 g Cocoa powder, 100 g Coconut sugar, 1/2 tsp Lucuma powder
- Heat over low-medium heat and stir regularly until it begins to melt – we just want to melt the cocoa butter, it should reach a temperature of 107°F (42°C) but not higher.
- Once melted, remove the bowl from the saucepan, but keep the saucepan on the heat (as we will need it to reheat the chocolate later). Transfer the mixture to the blender. To remove the graininess from the coconut sugar.
- Transfer to a large mixing bowl and keep stirring using a spatula until the chocolate comes to a temperature of 82°F (28°C).
- Once it has cooled down to that temperature, its time to reheat the chocolate by placing the mixing bowl on top of the double boiler. Keep stirring until the chocolate reaches 87°F (31°C). As soon as it has reached this temperature, remove from heat and pour into molds. Your chocolate is now tempered.
- Customise your bars by adding freeze dried berries/fruit and let it cool at room temp for 3hours of refrigerate for 1-2hrs.Freeze dried berries
- Its finally time to enjoy!
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