5 Irresistible Vegan Chocolate Bar Recipes You’ll Love
When you’re craving a sweet treat but want to stick to plant-based ingredients, these vegan chocolate bar recipes will hit the spot. These bars are not only indulgent but also easy to make right at home! From high-protein alternatives to beloved classics like Snickers to more decadent flavors, there’s something here for every chocolate lover.
Ingredients
Method
Prepare the Peppermint Cream:
- In a high-speed blender, combine the soaked cashews, coconut oil, maple syrup, and peppermint extract. Blend until smooth and creamy.
- Spread the peppermint cream into a parchment-lined loaf pan and freeze for 1 hour.
Coat with Chocolate:
- Melt the chocolate chips with coconut oil.
- Slice the frozen peppermint cream into bars and dip each one into the melted chocolate.
Chill and Serve:
- Place the bars back in the fridge for 20 minutes until the chocolate is set.
- Enjoy the refreshing chocolate-peppermint goodness!
Ingredients
Method
Make the Fudge Layer:
- In a food processor, blend the soaked dates, almond butter, cocoa powder, coconut oil, and vanilla until smooth.
- Press the fudge mixture into a lined loaf pan and freeze for 20 minutes.
Add the Chocolate Topping:
- Melt the dark chocolate chips with coconut oil. Pour over the fudge layer and spread evenly.
Set and Slice:
- Place the pan back in the fridge for at least 30 minutes.
- Slice into bars and enjoy!
Ingredients
Method
Prepare the Crunchy Base:
- In a bowl, combine peanut butter, melted coconut oil, and maple syrup. Stir in the crispy rice cereal until well coated.
- Press the mixture into a parchment-lined pan and place in the fridge to firm up for 15 minutes.
Melt the Chocolate:
- Melt the vegan chocolate chips with coconut oil, stirring until smooth.
- Pour the chocolate over the crispy peanut butter base and spread evenly.
Refrigerate and Slice:
- Place the pan in the fridge for 30 minutes until the chocolate is set.
- Once firm, slice into bars and enjoy!
Ingredients
Method
Make the Coconut Base:
- In a bowl, mix together the shredded coconut, melted coconut oil, maple syrup, and vanilla extract until well combined.
- Press the coconut mixture into a parchment-lined loaf pan. Add the whole almonds on top, pressing them lightly into the mixture. Freeze for 20 minutes.
Coat in Chocolate:
- Melt the vegan chocolate chips and coconut oil using a double boiler or microwave.
- Remove the coconut base from the freezer and cut it into rectangular bars.
- Dip each bar into the melted chocolate, fully coating them. Place the bars on parchment paper and refrigerate for 20 minutes to harden.
Serve and Enjoy!
- Store in an airtight container in the fridge for up to 10 days.
Ingredients
Method
Make the Nougat Layer:
- In a bowl, combine almond flour, protein powder, maple syrup, melted coconut oil, vanilla, and a pinch of salt. Stir until a dough forms.
- Press the dough into a parchment-lined loaf pan. Place in the freezer for about 15 minutes to firm up.
Prepare the Peanut Butter Caramel:
- In a saucepan over low heat, mix peanut butter, coconut cream, maple syrup, and vanilla. Stir until smooth and well combined.
- Remove from heat and fold in roasted peanuts. Spread the peanut butter caramel layer evenly over the nougat base.
- Place the pan back in the freezer for another 30 minutes.
Coat in Chocolate:
- Melt the vegan chocolate chips with coconut oil in a double boiler or microwave in 30-second intervals, stirring in between until fully melted.
- Remove the nougat and caramel layers from the freezer and cut into bars.
- Dip each bar into the melted chocolate, ensuring it’s fully coated. Place them back onto the parchment paper and refrigerate for 20 minutes until the chocolate hardens.
Serve and Enjoy!
- Store in an airtight container in the fridge for up to 1 week.
