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This homemade vegan dark chocolate, made without dairy or refined sugar is quick and easy to make with only 3 ingredients. All you need is raw cacao powder, cacao butter, and pure maple syrup to make your own delicious and much healthier treat. Best of all, you’re in control of how sweet it would taste!

3-Ingredient Vegan Dark Chocolate Bark with Popcorn and Hazelnut stacked on top of each other

All you chocolate lovers out there, if you haven’t tried making your own chocolate, you’re missing out BIG time!!! It might sound complicated, but it’s the easiest thing ever, I promise! You only need raw cacao powder, cacao butter (or coconut oil), and a high-quality natural sweetener such as pure maple syrup. Three basic ingredients and you’ve got yourself some delicious vegan dark chocolate that only needs minutes to firm up in the freezer or fridge. I love to add a dash of sea salt as well to further bring out the sweetness of the chocolate, but that’s totally optional. This is a great option for those watching their sugar intake since you can add as little as a teaspoon of maple syrup or omit it completely and replace it with stevia or monk fruit sweetener if needed.

Raw Cacao Health Benefits

Raw cacao contains many vital vitamins and minerals such as magnesium, sulfur, zinc, iron, calcium, copper, potassium, manganese, and vitamins B and C. Often chocolate cravings can be a sign of magnesium deficiency! Cacao is also high in polyphenols (antioxidant-rich flavonoids) and chemicals that make you feel good, focused, and alert. If you can’t find raw cacao, unsweetened 100% cocoa powder is the next best thing. However, the heating process could damage the vitamins and polyphenols and reduce their health benefits, so try to get it raw if possible.

3-Ingredient Vegan Dark Chocolate Bark with peanut butter swirls and puffed quinoa, broken into pieces

Cacao Butter vs. Coconut Oil

The magical ingredient that makes the chocolate solid and gives it that rich buttery melt-in-your-mouth flavor is raw cacao butter (or cocoa butter). You can find cacao butter online or at your local health food stores. But if you have trouble finding it, you can use coconut oil instead. If you use coconut oil though, just beware of 2 things:

  1. Your chocolate will have a strong coconut flavor.
  2. Your chocolate will melt at room temperature, so it must be stored in the fridge or freezer.

As I’ve explained in the recipe notes, with coconut oil, you can just melt it directly on low heat. However, with cacao butter, it’s best to use the double boiler method and melt it over steam. Heating cacao butter directly–even on low heat–can affect and change the delicate flavors!

Add Some Crunch to your Homemade Vegan Dark Chocolate

Once the cacao butter or coconut oil is melted, you can mix it with the rest of the ingredients and let it set in the freezer or fridge. Feel free to add whatever you wish to your chocolate. Some delicious options are nuts, seeds, dried fruits, fresh berries, pomegranate seeds, coconut flakes, cacao nibs, nut butter, puffed quinoa, orange zest, pretzels, and popcorn, as seen in the photos.

3-Ingredient Vegan Chocolate Bark with pomegranate and pistachio Stacked on top of each other

Storing Your Homemade Vegan Dark Chocolate

To ensure your dairy-free, refined sugar-free homemade dark chocolate stays fresh and delicious, here’s how to store it effectively:

Room Temperature Storage

  • Duration: Lasts up to 1-2 weeks.
  • Conditions: Store in a cool, dry place away from sunlight, in an airtight container to prevent moisture and odor absorption.

Refrigerator Storage

  • Duration: Keeps for 2-3 months.
  • Method: Wrap the chocolate tightly in cling film or aluminum foil, then place in an airtight container to avoid odor absorption and condensation.

Freezer Storage

  • Duration: Good for up to 6 months.
  • Preparation: Use the same wrapping method as for refrigeration and store in a freezer-safe airtight container.

Remember to handle the chocolate with clean, dry hands and always perform a quality check before consumption. Following these storage tips will help maintain the quality of your homemade vegan dark chocolate.

More Delicious Chocolate Recipes

Have you tried making homemade vegan dark chocolate yet? Leave a comment below and let me know. Don’t forget to tag me @nutriholist #nutriholist on Instagram or Facebook so I can see and share your creations.

Watch how to video

3-Ingredient Vegan Dark Chocolate Bark with Popcorn and Hazelnut stacked on top of each other
Print Recipe

Homemade Vegan Dark Chocolate

Indulge in this homemade vegan dark chocolate, made without dairy or refined sugar, using only raw cacao powder, cacao butter, and pure maple syrup for a naturally sweet and healthier treat.
Prep Time10 minutes
Chilling Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Dairy-free, Gluten-free, Paleo, Soy-free, Vegan
Servings: 20 pieces
Author: Mitra @Nutriholist

Ingredients

  • 1/2 cup raw cacao powder
  • 1/2 cup cacao butter chopped {See Notes}
  • 2-3 tablespoons pure maple syrup to taste
  • Pinch of unrefined sea salt optional

Instructions

  • Fill a small pot about 1/4 full with water and bring to a boil. Reduce the heat to a simmer and fit a heat-resistant bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water). The intention is to heat the bowl with steam and not the water.
  • Chop cacao butter into small chunks and place in the bowl. Once the cacao butter is melted, remove the bowl with oven mitts and let it cool for a few minutes.
  • Add cacao powder and mix well with a spoon or whisk until no lumps remain. Add the maple syrup and a pinch of salt, if desired, and stir to combine. Start with 2 tablespoons of maple syrup and add more as needed to your liking.
  • Pour melted chocolate into a silicone mold or at the bottom of a small square/rectangular dish lined with parchment paper. Freeze for about 10 minutes or refrigerate for 30 minutes or so until the chocolate firms up.
  • Remove from the mold and enjoy! Store leftovers in an airtight container at room temperature (in a cool spot and away from sunlight) for about 1-2 weeks or in the fridge for 2-3 months.

Notes

  • You can use coconut oil instead of cacao butter. Just melt it over low heat if it's solid and mix in the rest of the ingredients as instructed. If using coconut oil, the chocolate needs to be stored in the fridge or freezer, otherwise it would melt if the room is warm.
  • Feel free to add your favorite toppings to the chocolate before transferring it to the fridge or freezer. Some delicious options are nuts, seeds, dried fruits, fresh berries, pomegranate seeds, coconut flakes, cacao nibs, nut butter, puffed quinoa, orange zest, pretzels, popcorn, etc.