These chocolate bars are simple to make. We share a few flavour combinations to get you started – but you can create your own with whatever you have on hand.
Dairy-free Vegan Chocolate Bars Recipe
Each square makes 5 bars
WHITE CHOCOLATE BARS
- 400g vegan white chocolate, chopped
- 2 tbsp coconut oil
- 20g vegan biscuits, crumbled
- 1⁄2 tsp salt
- 20g vegan dark chocolate, melted
1. Place the white chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water. Melt together, stirring occasionally, until smooth.
2. Pour the melted chocolate mixture into a lightly greased 15cm square baking tin lined with baking paper. Set aside for 5 minutes to slightly set.
3. Sprinkle with the biscuits and salt, and then refrigerate for 15 minutes, or until firm. Drizzle with the dark chocolate and leave to set for a further 5 minutes.
4. Carefully remove the chocolate from the tin. Using a hot, dry knife, cut the chocolate into bars. Wrap in baking paper and store in air-tight bags.
DARK CHOCOLATE ALMOND & CRANBERRY BARS
- 400g vegan dark chocolate
- 2 tbsp vegetable oil
- 2 tbsp almonds, chopped
- 1 tbsp dried cranberries
- 2 tbsp freeze-dried strawberries, crushed
1. Place the dark chocolate and oil in a heatproof bowl over a saucepan of just simmering water. Melt together, stirring occasionally, until smooth.
2. Pour the melted chocolate mixture into a lightly greased 15cm square baking tin lined with baking paper. Set aside for 5 minutes to slightly set.
3. Sprinkle with the almonds, dried cranberries and freeze-dried strawberries. Refrigerate for 15 minutes, or until firm.
4. Carefully remove the chocolate from the tin. Using a hot, dry knife, cut the chocolate into bars. Wrap in baking paper and store in air-tight bags.
MILK CHOCOLATE, GINGER & FRUIT TEA BARS
- 400g vegan milk chocolate
- 2 tbsp vegetable oil
- 1⁄4 cup crystallised ginger, chopped
- 1 tbsp dried fruit tea
- 20g dark vegan chocolate, melted
1. Place the milk chocolate and oil in a heatproof bowl over a saucepan of just simmering water. Melt together, stirring occasionally, until smooth.
2. Pour the melted chocolate mixture into a lightly greased 15cm square baking tin lined with baking paper. Set aside for 5 minutes to slightly set.
3. Sprinkle with chopped ginger and tea. Refrigerate for 15 minutes, or until firm. Drizzle with the dark chocolate and leave to set for a further 5 minutes.
4. Carefully remove the chocolate from the tin. Using a hot, dry knife, cut the chocolate into bars. Wrap in baking paper and store in air-tight bags.