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 dairy-free vegan ingredients you have on hand.
Dairy-free Vegan Chocolate Bars Recipe
Each square makes 5 bars
WHITE CHOCOLATE BARS
Ingredients:
400g vegan white chocolate, chopped
2 tbsp coconut oil
20g vegan biscuits, crumbled
1⁄2 tsp salt
20g vegan dark chocolate, melted
Method:
Place the white chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water. Melt together, stirring occasionally, until smooth.
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.
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.
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 AND CRANBERRY BARS
Ingredients:
400g vegan dark chocolate
2 tbsp vegetable oil
2 tbsp almonds, chopped
1 tbsp dried cranberries
2 tbsp freeze-dried strawberries, crushed
Method:
Place the dark chocolate and oil in a heatproof bowl over a saucepan of just simmering water. Melt together, stirring occasionally, until smooth.
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.
Sprinkle with the almonds, dried cranberries and freeze-dried strawberries. Refrigerate for 15 minutes, or until firm.
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 AND FRUIT TEA BARS
Ingredients:
400g vegan milk chocolate
2 tbsp vegetable oil
1⁄4 cup crystallised ginger, chopped
1 tbsp dried fruit tea
20g dark vegan chocolate, melted
Method:
Place the milk chocolate and oil in a heatproof bowl over a saucepan of just simmering water. Melt together, stirring occasionally, until smooth.
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.
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.
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.
