Creamy Vegan Milk Chocolate (Low Sugar)

Name: Creamy Vegan Milk Chocolate (Low Sugar)
Prep time: 1 h 10 min
Cook time: 5 min
Total time: 1 h 15 min
Yield: 24 (1/4-bar servings)
Ingredients: 1 cup melted coconut oil; 1/2 cup coconut cream; 1/2 cup raw cacao powder or unsweetened cocoa powder; 1/4 cup coconut sugar, powdered; 1 pinch sea salt; 1/4 tsp vanilla extract; cacao nibs; sea salt

User Reviews

4.2

99 reviews

Good

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 15 mins
Servings
24 (1/4-bar servings)
Calories
96 kcal
Course
Dessert
Cuisine
Vegan

Creamy Vegan Milk Chocolate (Low Sugar)

Valerie Marks

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Creamy vegan milk chocolate made with 6 ingredients! Low sugar, naturally sweetened, incredibly rich and satisfying. A delicious plant-based dessert!

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Ingredients

Servings

CHOCOLATE

1 cup melted coconut oil
1/2 cup coconut cream (room temperature or warm, not cold)
1/2 cup raw cacao powder or unsweetened cocoa powder
1/4 cup coconut sugar, powdered (blend in a blender to achieve powder*)
1 pinch sea salt
1/4 tsp vanilla extract

FOR TOPPING optional

cacao nibs
sea salt

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Instructions

To the cup of an immersion blender, add melted coconut oil, coconut cream (room temperature), cacao or cocoa powder, powdered coconut sugar*, a pinch of salt, and vanilla. Blend well to combine, scraping down sides as needed.
Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, more vanilla to enhance the chocolate flavor and add depth of flavor, or more cacao/cocoa powder for intense chocolate flavor.
Pour your chocolate into molds of choice. I like these bar molds, but you can also just pour into paper cupcake liners, or an 8×8-inch baking dish lined with parchment paper and chop into bars or "bark" after freezing. At this point, you can also sprinkle on your cacao nibs and sea salt (both optional).
Carefully transfer to freezer (I like setting my mold on a baking sheet or plate so it sits flat and is stable while chilling). Remove from molds once the chocolate is fully set — about 30 minutes.
Store covered in the refrigerator for several weeks or in the freezer for 1 month (sometimes longer). It can be out at room temperature up to 1 hour, but it does get a little soft and can melt if too warm.

Notes

*To make coconut powdered sugar, simply add desired amount of coconut sugar to a high-speed blender and blend on high until a powder is achieved. Just be sure to add a great enough volume for it to blend properly (we used ~1 cup /192g and saved the rest for future baking projects).*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition Information

Show Details

Serving 1one-quarter bar servings Calories 96 (5%) Carbohydrates 2.9g (1%) Protein 0.4g (1%) Fat 9.3g (14%) Saturated Fat 7.7g (39%) Polyunsaturated Fat 0.01g Monounsaturated Fat 0.05g Trans Fat 0g Cholesterol 0mg (0%) Sodium 3mg (0%) Potassium 38mg (1%) Fiber 0.4g (2%) Sugar 1.9g (4%) Vitamin A 0IU (0%) Vitamin C 0.12mg (0%) Calcium 0.56mg (0%) Iron 0.31mg (2%)

Nutrition Facts

Serving: 24(1/4-bar servings)

Amount Per Serving

Calories 96 kcal

% Daily Value*

Serving	1one-quarter bar servings
Calories	96	5%
Carbohydrates	2.9g	1%
Protein	0.4g	1%
Fat	9.3g	14%
Saturated Fat	7.7g	39%
Polyunsaturated Fat	0.01g	0%
Monounsaturated Fat	0.05g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	3mg	0%
Potassium	38mg	1%
Fiber	0.4g	2%
Sugar	1.9g	4%
Vitamin A	0IU	0%
Vitamin C	0.12mg	0%
Calcium	0.56mg	0%
Iron	0.31mg	2%