Vegan Coconut Milk Chocolate Bars
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.
Nutrition
per serving (≈113g)Instructions
24 stepsTo Prepare the Ingredients
Gather your required ingredients.
Sift the coconut milk powder and cacao powder to remove any lumps.
Make sure the coconut sugar and Himalayan salt are ground very finely.
If desired, lightly toast the coconut chips until just golden, then let them cool completely.
Make sure the chocolate molds and all utensils are completely clean and dry.
To Make the Chocolate
Place the cacao butter in a heatproof glass bowl over a pan of gently simmering water.
Melt slowly until completely liquid and around 40–45°C/110°F.
Add the finely powdered coconut sugar and mix gently.
Gradually add the coconut milk powder, followed by the cacao powder and Himalayan salt.
Mix with a silicone spatula or small whisk until smooth and evenly incorporated.
Avoid vigorous whisking so you do not incorporate excess air.
To Temper the Chocolate
Keep the complete chocolate mixture at approximately 45°C/110°F until everything is fully incorporated.
Remove the bowl from the heat.
Place the same bowl over another bowl filled with cold water and ice.
Stir continuously and gently until the chocolate cools to approximately 27°C/80°F.
Return the bowl briefly to the double boiler.
Reheat gently to 29–30°C/84°F.
Remove from the heat immediately and proceed with molding.
To Mold and Finish
Divide the chocolate evenly between 4 chocolate bar molds.
Tap the molds gently on the work surface to level the chocolate and release trapped air bubbles.
While the chocolate surface is still fluid or slightly tacky, arrange the coconut chips over the top.
Press them very lightly into the surface so they adhere without becoming completely submerged.
Leave the bars to set at cool room temperature for approximately 20–30 minutes.
Once completely firm and contracted slightly from the mold, carefully unmold the chocolate bars.
Recipe Notes
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.
