Make your own delicious Salted Vegan Chocolate using only 5 ingredients. It’s a healthy, silky, and satisfying alternative to store-bought. There is also a keto and low-carb option included.
I thought I could wait to share this recipe with you all but I can’t, I’m just too hyped about it.
The idea for the post was inspired by one of my dearest friends who also happens to be my co-worker. She and I spend copious amounts of time discussing food at work and outside of work. She will often bring one of the latest recipes she’s made for me to sample or some new and exciting food she’s picked up from one of her local stores.
This time it was chocolate. But not just any chocolate – it was Icelandic chocolate with sea salt. Describing just how luscious, decadent and mindfuckingly good this chocolate was still wouldn’t do it justice. I was at a loss for words. I slowly returned to my desk in awe trying my best to make this chocolate last – eating it a tiny bite at a time.
While riding this chocolate high, I thought about some of my favorite Icelandic musicians and how I wish I could see Iceland and how much I didn’t want to be sitting in my cubicle at that moment. But as I sat there, licking the last of the chocolate of my fingers, I wondered; couldn’t I make my own chocolate? It may not be the Bjork of chocolate but I could try.
The trouble with regular chocolate is that it needs a binding agent typically in the form of soy lechitin to make it shelf stable. I’m guessing chocolate companies wouldn’t make it too far if their products had to be frozen. But since I’m not most companies but just a woman with a sweet tooth and a particular sweet tooth for chocolate, I set out to recipe test my own.
After several batches, some very excited children and more chocolate than I’ve eaten in about 5 months, I finally settled on a recipe. I still can’t believe how easy it is to make. The caveat is you have to like coconut and you have to not mind keeping your chocolate in the freezer. If you’re cool with those, read on.
The only thing you’ll need is cocoa powder, unrefined coconut oil, vanilla extract and maple syrup. You can use either stovetop to heat the coconut oil or micro. The end result will be a silky smooth chocolate that you won’t be able to stop eating. Sorry not sorry.
About This Salted Vegan Chocolate (Paleo)
- It’s vegan, paleo, gluten, and dairy-free
- Takes just minutes to make
- A delicious way to enjoy vegan dark chocolate
- Requires only 5 ingredients
- A healthier alternative to store-bought chocolate
- It’s silky, smooth, and delicious
- There is a keto and low carb option as well
Why Make Your Own Chocolate?
If you’re following a vegan or paleo diet, it’s a great way to enjoy a sweet chocolate treat without all the artificial additives that are often found in store-bought chocolate.
- Raw cacao
- Virgin coconut oil
- Maple syrup
- Vanilla extract
- Sea salt
Let’s Make Salted Chocolate
Step 1. Place a piece of parchment or wax paper on the bottom of a loaf pan (for easy removal).
Step 2. In a medium bowl, melt coconut oil either in the microwave. Or do so on the stovetop in a small pan until coconut oil is melted but not bubbling.
Step 3. Stir in cocoa powder, maple syrup and vanilla extract and mix well to combine until the chocolate mixture is smooth.
Step 4. Pour chocolate mixture in your prepared loaf pan and sprinkle with salt. Freeze for at least 1.5 hours.
Step 5. Once chocolate is set, cut into desired pieces and store in freezer.
Top Tips + FAQs
Do You Need Raw Cacao?
If you don’t have cacao, you are welcome to use cocoa powder. That will work as well, though it will not be as nutrient-dense as raw cacao as cocoa powder is processed.
What Is The Best Way To Store This Chocolate?
Since we are not using any stabilizers, the chocolate can’t be kept at room temperature. The ideal storing place for it is in the freezer. And trust me, once you get a cool bite in your mouth that slowly starts to melt, you’ll understand why it’s not a problem to store it in the freezer.
What Makes This Chocolate Vegan?
We’re not using any ingredients besides cacao, maple syrup, coconut oil, vanilla extract, and salt. Those are all vegan-friendly ingredients.
Refined Or Unrefined Coconut Oil?
Any time, I make no-bake treats (and actually in general), I like to use unrefined or virgin coconut oil. It is flavorful and all the nutrients are preserved. Refined coconut oil makes more sense for sautéing at high temperatures, so not a good option for this chocolate.
What’s The Best Salt To Use?
You can use either Himalayan Pink salt, regular sea salt, or if you’d like flaked sea salt. Either is a good option. And if you’re thinking about skipping this step, don’t. The salt balances the sweetness and makes this chocolate complete. Without the salt, you’d have rather bland-tasting chocolate.
Also, a tip on salt – a little goes a long way. Don’t be tempted to add too much as it will ruin the chocolate and make it too salty. You want a nice balance.
What If You Want It Sweeter?
If you want the chocolate a little sweeter feel free to add 1-3 extra tsp of maple syrup in order to sweeten it up a little. You can always start with one and work from there.
Can This Chocolate Be Made Keto?
Absolutely! If you want to make this keto, all you need to do is switch out the maple syrup for keto maple syrup. This will give you a low-carb vegan option.
More Chocolate Recipes You May Like
- Easy 3 Ingredient Chocolate Almond Bark with Sea Salt
- No-Bake Almond Butter Bars with Salted Chocolate
- Healthy 5 Ingredient Chocolate Hazelnut Energy Bites
- 5 Ingredient Paleo Chocolate Fudge
- 1/2 cup cocoa powder
- 7 tbsp melted unrefined coconut oil
- 2 tbsp maple syrup
- 1/4 tbsp vanilla extract
- pinch of pink salt or sea salt
1. Place a piece of parchment or wax paper on the bottom of a loaf pan (for easy removal).
2. In a medium bowl, melt coconut oil either in the microwave. Or do so on the stovetop in a small pan until coconut oil is melted but not bubbling.
3. Stir in cocoa powder, maple syrup, and vanilla extract and mix well to combine until the chocolate mixture is smooth.
4. Pour the chocolate mixture in your prepared loaf pan and sprinkle with salt. Freeze for at least 1.5 hours.
5. Once the chocolate is set, cut into desired pieces and store in the freezer.
1. You can use either cacao or cocoa powder for this recipe.
2. Be sure to use unrefined (virgin) coconut oil.
3. You can use Himalayan pink salt, sea salt, or flaked salt.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 45mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g