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Is there anything better than chocolate? Not in my book. However, dairy free and vegan chocolate can come at a hefty price. That being said, it’s ridiculously easy to make at home. If you have coconut oil, cocoa powder, and pure maple syrup, you can make these vegan chocolate chunks anytime you want!
These vegan chocolate chunks are ridiculously versatile. You can use it to bake with or to snack on. Alternatively, you could even use it melted down to drizzle on pancakes or to dip energy balls in!
Try it in these Gluten Free Cowboy Cookies or on these Pumpkin Macaroons!
One thing to keep in mind is the type of coconut oil you’re using. If you don’t mind the taste of coconut (I don’t), you can use virgin coconut oil. But if you’d prefer not to taste the coconut, simply use refined coconut oil! You can also increase the amount of cocoa powder if you prefer a more bitter taste and the maple syrup if you’d like it sweeter.
Keep reading for the full recipe!
The Method
Prepare to be amazed by the simplicity of this recipe. Start by heating the coconut oil in a sauce pan on the stove. Once it’s melted completely, add the cocoa powder, maple syrup, vanilla, and salt. Turn off the heat and whisk until the mixture has smoothed out.
Then, you can spread it out on a plate or in a container on a sheet of parchment paper and put it in the freezer. Once it hardens, you can use it for baking and enjoy!
I prefer to store this chocolate in the freezer for a quick treat, but you could also put it in the fridge.
I hope you enjoy this recipe! It’s equally healthy and indulgent and a great thing to have on hand. If you decide to make it, be sure to post on Instagram using #SNGeats.
Easy Vegan Chocolate Chunks
Ingredients
- 1/2 cup coconut oil refined if you don't want it to taste like coconut
- 1/2 cup cocoa powder unsweetened
- 1/4 cup maple syrup pure
- 1/2 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Melt coconut oil in a small pot on the stove. Once coconut oil is melted, add in remaining ingredients and whisk vigorously, ensuring all lumps are smoothed out.
- Once the chocolate is smooth and silky, remove from heat. Pour into an even layer on a parchment paper lined tray and place in the freezer to set. It should be frozen within 30 minutes and you can slice/chop it into desired sizes.
- Because of the coconut oil, you cannot store this at room temperature or it will melt. Store in the fridge for snacking or freezer if you want to save it for baking. Enjoy!
