- 1 cup cocoa butter (120 g), chopped
- ¼ cup maple syrup (60 ml)
- 1–2 tsp vanilla extract
- ½ cup unsweetened cocoa powder (40 g)
- Add the cocoa butter to a heat-safe bowl. Set aside.
- Pour a couple of inches of water (about 5 cm) into a saucepan and bring to a boil. Then place the bowl on top to create a double boiler.
- Let the cacao butter melt gently over medium heat.
- Once it’s melted, remove from the heat, add all the remaining ingredients, and stir until well combined.
- Carefully pour the vegan chocolate mixture into a silicone chocolate mold (I used 2 of them). You could also use a lined cupcake or muffin tray, or anything you have on hand.
- Transfer to the fridge or freezer and allow the chocolate to set.
- Enjoy your vegan chocolate straight from the fridge or at room temperature.
- Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
- Maple syrup can be replaced with any other kind of syrup, but agave syrup is the best choice.
- Feel free to customize your vegan chocolate with other ingredients, like chopped nuts, chopped dried fruits, or a pinch of salt.
- If you’re looking for more chocolate vegan recipes, here are some of them: vegan hot chocolate, vegan chocolate chip cookies, energy balls, vegan chocolate cake, and vegan mug cake.
- Prep time doesn’t include the time you need to keep your vegan chocolate in the fridge or freezer to set.
- Serving Size: 1/16 of one vegan chocolate bark
- Calories: 44
- Sugar: 1.5 g
- Sodium: 1 mg
- Fat: 3.9 g
- Saturated Fat: 2.4 g
- Carbohydrates: 2.4 g
- Fiber: 0.4 g
- Protein: 0.3 g