Recipe Card
Vegan Coconut Milk Chocolate Bars
Description
Vegan chocolate has become a favorite modern twist on traditional chocolate, offering a creamy, satisfying treat without dairy.
These Vegan Coconut Milk Chocolate Bars bring together rich cacao and tropical coconut for a beautifully smooth homemade chocolate experience.
Cacao butter creates a silky texture and luxurious melt, while cacao powder adds deep, naturally bittersweet chocolate flavor.
Coconut milk powder gives the bars a creamy, mellow richness, and coconut sugar provides gentle sweetness without overpowering the cacao.
A pinch of Himalayan salt brings all the flavors into balance, while unsweetened coconut chips add a light, satisfying crunch.
Naturally dairy-free and plant-based, these bars are a wonderful choice for anyone looking for a simple homemade chocolate treat.
They are perfect for an afternoon snack, an after-dinner bite, or a thoughtful homemade gift. With their creamy texture, rich chocolate flavor, and delicate coconut crunch, they are easy to love.
Ingredients
Instructions
To Prepare the Ingredients
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Gather your required ingredients.
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Sift the coconut milk powder and cacao powder to remove any lumps.
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Make sure the coconut sugar and Himalayan salt are ground very finely.
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If desired, lightly toast the coconut chips until just golden, then let them cool completely.
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Make sure the chocolate molds and all utensils are completely clean and dry.
To Make the Chocolate
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Place the cacao butter in a heatproof glass bowl over a pan of gently simmering water.
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Melt slowly until completely liquid and around 40–45°C/110°F.
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Add the finely powdered coconut sugar and mix gently.
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Gradually add the coconut milk powder, followed by the cacao powder and Himalayan salt.
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Mix with a silicone spatula or small whisk until smooth and evenly incorporated.
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Avoid vigorous whisking so you do not incorporate excess air.
To Temper the Chocolate
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Keep the complete chocolate mixture at approximately 45°C/110°F until everything is fully incorporated.
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Remove the bowl from the heat.
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Place the same bowl over another bowl filled with cold water and ice.
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Stir continuously and gently until the chocolate cools to approximately 27°C/80°F.
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Return the bowl briefly to the double boiler.
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Reheat gently to 29–30°C/84°F.
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Remove from the heat immediately and proceed with molding.
To Mold and Finish
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Divide the chocolate evenly between 4 chocolate bar molds.
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Tap the molds gently on the work surface to level the chocolate and release trapped air bubbles.
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While the chocolate surface is still fluid or slightly tacky, arrange the coconut chips over the top.
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Press them very lightly into the surface so they adhere without becoming completely submerged.
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Leave the bars to set at cool room temperature for approximately 20–30 minutes.
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Once completely firm and contracted slightly from the mold, carefully unmold the chocolate bars.
Note
Texture & Technical Notes:
- Coconut milk powder makes this chocolate considerably thicker than the Base Dark Chocolate, so the mixture will naturally be less fluid.
- Add the coconut milk powder gradually to prevent clumping.
- Use a vegan coconut milk powder without milk-derived ingredients such as sodium caseinate, as some commercial coconut milk powders are not fully dairy-free.
- Coconut sugar does not truly dissolve in cacao butter because there is no water present. For the smoothest texture, grind the coconut sugar into a very fine powder before using.
- Add the coconut chips before the chocolate sets, while the surface is still tacky. If added after setting, they will not adhere properly.
- If toasting the coconut chips, make sure they are completely cool and dry before placing them on tempered chocolate.
- Keep the finished chocolate mixture close to its working temperature of 29–30°C/84°F while molding. If it becomes too cool, it will thicken quickly.
Storage:
- Store the chocolate bars in an airtight container in a cool, dry place, ideally around 16–18°C/64°F.
- If the room is very warm, refrigerate the bars in an airtight container and let them sit at room temperature for 5–10 minutes before serving.
- Best consumed within 2–3 weeks for the freshest coconut flavor and texture.