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Dairy-free Vegan Chocolate Bars Recipe

Dairy-free Vegan Chocolate Bars Recipe

Dairy-free Vegan Chocolate Bars Recipe

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.

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