You don’t need to be a skilled chocolatier to make your own homemade vegan milk chocolate! This easy recipe makes coconut milk chocolate with the cocoa you probably already have in your cupboard. Once you try this vegan milk chocolate recipe, I’m sure you’ll be thinking of all kinds of things you can make with it!
Try this recipe for vegan chocolate bars, chocolate-peanut butter cups, dipped pretzels, chocolate bark, s’mores, cookies … anything you can think of where chocolate would make it better! Ok, I guess chocolate would make nearly anything better!
I use coconut oil in this recipe for many reasons, not least of which, its incredible flavor. If you love the flavor of coconuts, opt for unrefined coconut oil as an ingredient; if you’re not so into coconut though, look for refined coconut oil for a neutral flavor.
For more information on the health benefits of coconut oil, hop to this comprehensive article from Well-Being Secrets. If you’d like to know more about how coconut oil can be used for skin care, hair care, toothpaste, sunscreen and so much more, hop to this article from BalanceMeBeautiful and this one from MorningChores on the many incredible things coconut oil can do.
One more note: having a candy thermometer is a really valuable tool anytime you’re handling melted chocolate (or for frying gluten free doughnuts!). For stability and so that it won’t melt so easily, you’ll want to ensure the chocolate is “tempered” by heating and cooling it to below 130F. Tempering chocolate appropriately also gives it a smoother, fine, glossy shine.
Homemade Vegan Milk Chocolate Recipe
This luscious vegan milk chocolate recipe allows you to make your own homemade chocolate with a few simple ingredients.
Ingredients
- 1 cup (111 g) cocoa powder, Dutched
- ¾ cup (160g) virgin coconut oil, room temperature
- 2/3 cup canned coconut milk (full fat is best)
- 1 tsp. pure vanilla extract
- 1 cup (125 g) sifted 10x confectioner’s sugar
- ½ tsp. salt
Instructions
For this recipe, you will need a double boiler or a chocolate melting pot which will slowly heat the chocolate without burning it. I also find that a food processor works best to integrate the ingredients.
Start by combining the cocoa powder with the coconut oil in a large food processor or mixer. Mix until a paste is formed and there are no chunks of coconut oil remaining.
Transfer to the double boiler or chocolate melting pot and heat over medium heat while stirring constantly until thinner and smooth. While the water in the lower pot will boil, do not let the chocolate mixture boil. Stir constantly until chocolate reaches 110°–115°F.
Remove the top pan and place on a wire cooling rack or a towel to remove it from the counter's surface. Allow the chocolate to cool to around 90°–100°F.
Return the mixture to the food processor or mixing bowl and mix while adding the Coconut Milk, vanilla extract, sugar and salt. Process until totally smooth like warm fudge.
To make chocolate bars, transfer to an 8×8 baking pan (or smaller pan for thicker chocolate bars; bigger pan for thinner ones) lined with parchment or foil and smooth the top. Place in the freezer until set. The chocolate does not need to remain frozen once set, but if it is very warm outside, it will start to get softer (as chocolate does!).
To make chocolate bark, follow this chocolate bark recipe, using your homemade coconut milk chocolate.
Pin it for when those chocolate cravings hit!
Tried this recipe on Good Friday, so I could have chocolate Easter treats too. I’m dairy anaphylactic, so milk or anything made from it, is deadly.
I followed your recipe EXACTLY. The egg shaped chocolate moulds have been in the freezer since Friday. It’s Monday night.
The chocolate is STILL NOT SET! It’s tacky on the surface and fudge-y inside. But not even firm-ish fudge.
Got any ideas how to fix this? Or did I just waste a whole lot of time and money to make this?
Hi Bel, did you use a candy thermometer to test the temperature of the chocolate before taking it off the heat? I hope you were still able to enjoy the taste of the chocolate in your eggs even if they didn’t hold well in your moulds!
~jules
Hey what do u recommend in the chocolate so it doesn’t melt after taking out from fridge?
Hi Maryann, do you have a candy thermometer? That’s the best way to keep this chocolate from getting squishy. Follow the updated directions on temperatures for cooking the chocolate — that should really help!
~jules
Can I use powdered coconut sugar instead of confectioners sugar?
Hi Alina, yes absolutely you can use powdered coconut sugar instead. Enjoy!
~jules
Can this be made with bittersweet chocolate pieces?
Hi Tess, if you like bittersweet chocolate, you can certainly make this recipe with bittersweet chocolate, but the taste will be quite different from milk chocolate.
~jules
i dont have coconut oil are there any replacements
It tastes like 60 percent dark chocolate. Is there a way to make it more gentle and creamier? Can I add more coconut milk?
Hello! Can i use almond milk for the milk here? And also after that can i use the chocolate bar for baking? Like for example chocolate chip cookies (the chocolate on that) because some of my home made chocolate bars when mixed in baking it melts too fast together with the cookies 🙁
Hi – the issue is that almond milk doesn’t have enough fat for this recipe. It really won’t have enough body to hold together and make a chocolate bar like pictured. I think you’ll be disappointed. Sorry for the answer!!
~jules
I don’t mind coconut flavor too much. But I was wondering if it’s really strong in this recipe?
Hi Amber, the flavor of coconut can be pretty strong, depending on the coconut oil you choose. If you’d prefer a more neutral, less coconut-forward flavor, I’d opt for refined coconut oil as the base. Hope that helps! ENJOY!
~jules
Hey Jules. Just finished my first batch of this dairy free chocolate. And have to say Big thank you! My son is 3 years old and dairy free and chocoholic!!! Now with these recipe I don’t need to stress that we have no chocolate at home. This chocolate has lovely texture, nice flavour and I put extra icing sugar on the top so we call itb”Ice chocolate “.
I love the name you’ve dubbed this vegan chocolate, Luiza! Thank you so much for sharing your story. I have a beautiful visual of you and your son enjoying this treat at home now. Next time I think I may have to dust mine with some icing sugar as well! 🙂
~jules
This blog about Vegan Milk Chocolate Recipe has helped me a lot, is very well written.
the chocolate wont set, I have it in the fridge & its still soft, any ideas ?
Hi Lorraine, did you put it in the freezer?
~jules
I made it a couple of times. Tastes GREAT but I can’t get it to set properly. It has the texture of thick ganache not the snap of chocolate. Is that normal?
Hi Lisa, it won’t be as snappy as a Hershey’s bar, but it should be more set than ganache. What is the fat content of the coconut milk you’re using? What kind of coconut oil are you using?
~jules
Do you think Ripple Half n Half would work? That’s what I have on hand.
Hi Michelle, I haven’t used it in this recipe, but it’s worth a try!! The higher fat content of half and half is better than using regular milk, for sure. Let me know how it goes!
~jules
I have been using a veggie milk called Nevoso that actually tastes great and worked with this recipe.
I use the sweet creamer they have if I want it sweeter or just use the sweet cream and leave out the sugar.
GREAT recipe Jules
So glad to hear it, DJ! I’ll have to look for that milk – it’s a new one to me!
~jules
i WISH SOMEONE WOULD INFORM THESE COMPANIED WHO
MAKE DIARY FREE MILK LEAVE OUT VITAMINS BECAUSE
THEY ARE MAKING PEOPLE SICK AND THEY DO NOT KNOW
OR DO THEY MEANING WHO CARES, PEOPLE ARE ON MEDICINE OR HAVE A IMMUNE PROBLEM AND THEY DO NOT ALL MIX WELL THATS WHO ALOT OF PEOPLE HAVE
SIDE EFFECTS THINKING THERE CONDITION IS GETTING
WORSE AND ITS THE VITAMINS I AM ONE OF THEM I KNEW BEFORE I DRANK THE COCONUT MILK I WAS FINE
FINDIND OUT IT WAS HE MILK ALSO WITH ALMOND MILK ALL DIARY FREE MILKS HAVE VITAMINS IN IT. THIS IS A VERY SERIOUS PROUBLEM I WISH SOMEONE COULD INFORM THESE COMPANIES.
YOUR RECEIPI IS VERY GOOD
I have been using a veggie milk called Nevoso that actually tastes great and worked with this recipe.
I use the sweet creamer they have if I want it sweeter
GREAT recipe Jules
Is this the reg Coconut milk .. by SO delicious ? Wouldnt the candy spoil w the milk in it ?? Would it have to be kept refrigerated?
I like refrigerating it to keep it harder, but there’s no dairy in it to spoil. I used canned coconut milk. Hope that helps!
~jules
Just made this and it’s AMAZING. So good. I used coconut sugar instead of regular powdered sugar (I put it in the blender to make it powdered. Obviously not a professional but we’re in a polar vortex haha).
So good, thanks so much for sharing! Soft even right out of the freezer, I’m going to make a chocolate chip quick read with chunks of it if I don’t eat it all before then 🙂
MMM that sounds like an amazing way to use this delicious chocolate! So glad you loved the recipe. Stay warm in that polar vortex … and eat more chocolate!!!
~jules
Would this work with a powdered stevia the same consistency as confectioner’s sugar do you think?
Can you use the confectioner’s sugar version of Swerve? That might work better.
~jules