5 easy vegan chocolate recipes

by | Apr 4, 2024 | Chocolate Recipes

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Calling all vegan chocolate lovers and those exploring plant-based options! We’ve got something special for you. We’ve got you covered with 5 vegan chocolate recipes you’re gonna love. From decadent truffles to smooth chocolate mousse, there’s something for everyone to enjoy (even if you are not vegan!). Join us as we start on a journey of flavor and creativity with these mouthwatering vegan chocolate treats. 

What is vegan chocolate?

Vegan chocolate is chocolate made without animal ingredients. Most high-quality dark chocolate is vegan since it should only have two or three ingredients (cocoa nibs, cocoa butter and sugar), but always check the label.  While regular milk chocolate usually has milk or milk solids, which isn’t vegan-friendly, vegan chocolate uses plant-based options like almond, soy, or oatmilk to get a creamy texture without dairy.

Vegan chocolate goes beyond just skipping dairy; it also leaves out other animal ingredients like honey or certain food additives or colorings made from insects. When buying vegan chocolate, it’s crucial to check the ingredients to make sure it follows vegan dietary guidelines.

Top 5 easy vegan chocolate recipes

Classic Vegan Chocolate Bites with Cocoa Nibs


  • 6 ounces / 170g  100% dark chocolate 
  • 1/4 cup / 36g cocoa nibs 
  • 2 tablespoons maple syrup (optional)


  • Chop the 100% dark chocolate into small pieces.
  • Place the chopped chocolate in a heatproof bowl. You can use a double boiler or microwave 20-30-second intervals to melt the chocolate until smooth and fully melted. Make sure to temper the chocolate if you want it to look shiny and not melt in your hands when you eat it.  
  • If using a sweetener, add maple syrup (which should be at room temperature) to the tempered chocolate and stir until fully incorporated. 
  • Pour the chocolate into your favorite mold.
  • Sprinkle the cocoa nibs on top.
  • Tap the mold on the counter to release any air bubbles. 
  • Set in the fridge for 15 minutes. 
  • Once set, remove from the fridge and remove the chocolates from the mold.

Vegan Chocolate Truffles


  • 5 ounces / 140g  vegan dark chocolate, chopped
  • 1/2 cup full-fat coconut milk (from a can)
  • 1 teaspoon vanilla extract
  • Optional coatings: cocoa powder, shredded coconut, chopped nuts, or powdered sugar


  • In a microwave-safe bowl or a small saucepan, heat the coconut milk until it’s hot but not boiling.
  • Add the vegan chocolate to the hot coconut milk and let it sit for about 1-2 minutes to soften.
  • Stir the mixture until the chocolate is completely melted and smooth. 
  • Stir in the vanilla extract until well combined.
  • Transfer the chocolate mixture to a shallow bowl.
  • Cover with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to scoop.
  • Once chilled, use a spoon or a small scoop to portion out the chocolate mixture.
  • Roll each portion between your palms to form smooth balls. 
  • Roll the shaped truffles in your desired coatings such as cocoa powder, shredded coconut, chopped nuts, or powdered sugar until fully coated.
  • Place the coated truffles on a parchment-lined tray or plate.
  • Refrigerate the coated truffles for 30 minutes to set.
  • Serve and enjoy!

Vegan Chocolate Chip Cookies


  • 1/2 cup vegan butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk 
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 ounces / 140g  vegan chocolate, chopped (chocolate chips will work as well)


  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, cream together the softened vegan butter and sugars until smooth and creamy.
  • Add the vanilla extract and almond milk, and mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
  • Fold in the chocolate until evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Using a cookie scoop or spoon, portion out the cookie dough and place them onto the prepared baking sheet, leaving some space between each cookie for spreading.
  • Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Vegan Chocolate Brownies


  • 1/2 cup coconut oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk or any plant-based milk
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan dark chocolate, chopped 


  • Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
  • In a large mixing bowl, whisk together the melted coconut oil and sugar until well combined.
  • Add the vanilla extract and almond milk, and mix until smooth.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fold in the vegan dark chocolate, reserving a small amount to sprinkle on top if desired.
  • Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
  • Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out slightly moist with a few crumbs.
  • Remove from the oven and allow the brownies to cool in the pan for at least 15-20 minutes before slicing and serving.

Vegan Chocolate Cake


For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups cocoa powder
  • 1 teaspoon salt
  • 2 3/4 cups almond milk
  • 2/3 cups canola oil
  • 1/2 cup vegan butter, melted
  • 2 tablespoons apple cider vinegar
  • 1 1/3 tablespoons vanilla extract

For the vegan chocolate fudge frosting:

  • 2 cups powdered sugar, sifted
  • 1/4 cup unsweetened cocoa powder
  • 1-2 tablespoons almond milk or any plant-based milk
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F (180°C) then butter and line two 9 inch cake pans. Set aside.
  • In a big bowl, mix the flour, sugar, baking powder, baking soda, cocoa powder, and salt together using a whisk.
  • In a medium bowl or large measuring cup, whisk together the almond milk, oil, vegan butter, apple cider vinegar, and vanilla.
  • Gently mix the milk mixture into the flour mixture until just blended. 
  • Divide the batter into the prepared pans.
  • Bake the cakes for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Take the cakes out of the oven and let them cool briefly before transferring them to a wire rack to cool completely. If your cakes have a significant dome, use a serrated knife to even out the tops.

Chocolate Frosting:

  • In a mixing bowl, beat the softened vegan butter until smooth and creamy.
  • Gradually add the sifted powdered sugar and cocoa powder, mixing until smooth.
  • Add 1 tablespoon of almond milk and vanilla extract, and mix until the frosting is creamy and fluffy. If it’s too thick, add the second tablespoon of almond milk to get a smoother consistency.
  • Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
  • Spread a generous layer of chocolate frosting over the top of the first cake layer.
  • Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
  • For best results, chill the cake in the refrigerator for about 2 hours to allow the frosting to set.
  • Slice and serve.

 We hope that you enjoy these delicious vegan recipes.

For more great articles and recipes, check out the rest of our CocoTerra blog

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