Homemade Dairy Free Chocolate
Going dairy free doesn't mean you have to give up chocolate! Learn how to make homemade dairy free chocolate today!
Servings 8 servings
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 1/2 tbsp at a time. No more than 2 more tbsp 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.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*This recipe is similar to traditional dark chocolate and will still have a slightly bitter taste.
*If consistency is too thick add a more maple syrup 1 tsp at a time until thin, no more than 2 more tbsp of syrup.
*If you want to make homemade dairy free chocolate chips using this dairy free chocolate, make chocolate as directed, then put into a piping bottle or sealable bag with a tiny hole cut out. Then, pipe out little dabs of chocolate in the same size as normal chocolate chips. One recipe will make ~3oz of chocolate chips. Use immediately or store in refrigerator until ready to use.
*If you want to make homemade dairy free chocolate bars, triple the recipe and then pour onto a small 9x7 baking sheet. Freeze. Then cut bars into desired size carefully. Store in refrigerator.
Serving: 2tbsp | Calories: 64kcal | Carbohydrates: 4g | Fat: 5g | Saturated Fat: 4g | Sodium: 1mg | Potassium: 52mg | Sugar: 3g | Calcium: 9mg | Iron: 0.4mg