Going dairy free doesn’t mean you have to give up chocolate! Learn how to make homemade dairy free chocolate today!
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This Dairy Free Chocolate Recipe is a must!
Unless you’ve been dairy free your whole life, there’s a few things that concern you about going dairy free. You’re terrified mostly of missing cheese, milk, ice cream, and, of course, chocolate.
What if I told you, that you can still have all those things? Sure, it will be slightly different than your favorite milk-based brand, but that doesn’t mean you can’t adapt and learn to equally love some really amazing new things that are super close to what you loved in the past.
So let’s learn how to make dairy free chocolate!
Jump to:
- This Dairy Free Chocolate Recipe is a must!
- What You’ll Need to Make the Best Dairy Free Chocolate
- How to make Vegan Chocolate
- How to use dairy free chocolate?
- Why Wouldn’t I Just Buy Dairy Free Chocolate?
- How to store Non Dairy Chocolate
- 🥳 Get the Full Recipe
- Pin this Homemade Dairy Free Chocolate Recipe for later!
- 💬 See What People Are Saying
What You’ll Need to Make the Best Dairy Free Chocolate
I’m likely about to blow your mind, but in order to make dairy free chocolate, you only need four ingredients.
- Cacao Powder
- Coconut Oil
- Maple Syrup
- Vanilla
Shocking right? That’s literally all you need. These four ingredients will make you a super rich and creamy dairy free dark chocolate. As with all dark chocolates, there is a bitter taste at the end, but there are lots of sweet notes mixed into this homemade dairy free chocolate recipes thanks to the maple syrup and vanilla.
How to make Vegan Chocolate
In a medium saucepan, over low heat, mix all the ingredients together except the vanilla. Once well combined, remove from heat and add the vanilla.
It’s literally that simple. No games. No gimmicks. This dairy free chocolate recipe is perfect for so many things too!
How to use dairy free chocolate?
So once you make homemade dairy free chocolate, you are now wondering what you do with this saucepan full of melted chocolate. Well, you could just eat it from the pan. That’s always a great option.
You could also use the mixture to make homemade chocolate chips. In order to do that, let the dairy free chocolate mixture stand to thicken back up a bit, and then using a piping bottle, squeeze a little out at a time. If you don’t have a piping bottle, you can pour the chocolate into a sealable bag and snip a very small corner off one end.
Another option you have is to lay a piece of wax paper on a small baking sheet (we like these 9×7 baking sheets), then pour the chocolate in an even layer. Let freeze. Once frozen cut into bars to have chocolate bars anytime you want.
Why Wouldn’t I Just Buy Dairy Free Chocolate?
You could easily buy dairy free chocolate at a host of locations like Whole Foods or Trader Joes, or grab online at places like Amazon or Vitacost. Typically, a 10oz bag of dairy free chocolate chips would cost you $6-8. The recipe below makes approximately 3oz of chocolate chips, so the price for 10oz of chocolate chips would be $4.77.
Other benefits including controlling the ingredient list, being able to make a fun treat with children (yours, nieces/nephews, grandkids, friends’ kids, etc), and likely not having to leave your house because you have these ingredients already stocked.
How to store Non Dairy Chocolate
How long is it good for?
The great thing about making your own chocolate is that it has an amazing shelf-life. Chocolate, once made, can be store in the fridge for up 2 months or in the freezer for up to a year!
How to store?
You’ll want to let cool completely and then place in a bowl or container that has an air-tight lid in the refrigerator. Not securely sealing the lid can affect the quality of the chocolate and/or allow it to absorb other flavors in the refrigerator and that’s never good!
Can you freeze?
You’ll want to put in a freezer safe bowl or bag with an air-tight lid. While chocolate can last up to a year in the freezer, sometimes even with an air-tight seal, the chocolate can dry out. If this happens, when you thaw you will want to add a teaspoon of coconut oil when mixing together.
Use this Homemade Dairy Free Chocolate to make dairy free chocolate chips for deliciously amazing vegan dairy free chocolate chip cookies!!!
🥳 Get the Full Recipe
Vegan Chocolate Recipe
Ingredients
- 3 tablespoon Coconut Oil
- ¼ cup Dark Chocolate Cacao Powder
- 2 tablespoon Maple Syrup*
- ½ teaspoon Vanilla
Instructions
- In a medium saucepan, over low heat, add the coconut oil, cacao powder, and maple syrup to the pan.
- Whisk constantly until well combined and a pourable consistency.
- Add in the vanilla and whisk until just combined.
- If too thick, add more maple syrup ½ tablespoon at a time. No more than 2 more tablespoon of maple syrup (*See Notes)
- Store in air tight container in the fridge for up to 2 weeks. Use as needed.
- Reheat over the stove on in 30 second intervals in the microwave if hardened.
Notes
Nutrition
Pin this Homemade Dairy Free Chocolate Recipe for later!
I don’t see it mentioned any where but I want to make a deep dish Chocolate cream pie for my oldest granddaughter. How well does this melt in the lactose free milk i’ll use with egg yolks and corn starch for the filling?
It will melt great with non-dairy milk – but we can’t speak to how it works with eggs as we are vegan and don’t use eggs ourselves.
I went strictly by the recipe and it split. What did I do wrong??? I did use liquid coconut oil though.
Got ya. So liquid coconut oil separates easily in chocolate-making. Next time, use solid coconut oil or even better if you can cocoa butter. Then ensure all ingredients are the same temperature when mixing. Stir gently and consistently to emulsify.
do i actuall use liquid coconut oil or the compressed in a jar
Not the liquid kind unless you’re coconut oil is just melted in the jar. But the kind that is hardened first
i made it and it was chunky with coconut oil seperate🤣 i’ll try again tomorrow i guess
Totally get this, homemade chocolate can be finicky. Separation usually happens if the mixture overheats or cools too quickly. Melting gently, whisking thoroughly, and pouring right away helps keep it smooth. Coconut-oil-based chocolate is a bit delicate, but it gets easier with practice!