Your #1 Online Baking Destination!


Vegan Sugar Free Chocolate Bars

Save Recipe

 My Vegan Sugar Free Chocolate Bars has all the good stuff and none of the bad, so you’ll feel great about giving into your chocolate desires.


Hi Bold Bakers!

I’m Olivia — Liv — and I’m Bigger Bolder Baking’s resident alternative baker. I’m also Gemma’s culinary assistant. I want you to bake in whatever way you’d like — or need — and I’ll give you the confidence to do so! From sugar free to Keto, from vegan to low carb, I’m here for you.

OK, so who out there is a a chocolate fiend? I know I am! From candies to cakes, I am a chocolate person through and through. In fact, I often feel if dessert doesn’t somehow include chocolate, then it doesn’t truly count.

Believe it or not, one of my all time favorite sweets is just a good bar of chocolate. Portable, handheld, and rich, what’s not to love? It keeps me sane and makes me happy, and I’m not lying when I say I have a piece of chocolate every single day. I’ve spent tons of money on fancy bars with this flavor or that flavor, and I’ve even accepted the added sugar, but after approaching chocolate like the true Bold Baker I am, I’ve created a recipe for Vegan Sugar Free Chocolate Bars! My sugar free chocolate is a dark chocolate bar with all the good stuff and none of the bad, so you’ll feel great about giving in to your chocolate desires.

How to Make Sugar Free Chocolate Bars

My Vegan Sugar Free Chocolate Bar recipe is the gift that keeps on giving, in my opinion. Not only is there no sugar and no dairy, but there are only 3 ingredients in this recipe: Good quality cocoa powder, coconut oil, and sugar-free maple syrup.

Making the bar itself is as easy as mixing these things together, then spreading them thinly over a lined tray or into chocolate bar molds. Both of these methods work really well. After the chocolate sets in the freezer for just 30 minutes, you’ll have yourself a homemade, sugar free, dark chocolate bar — with no processed ingredients whatsoever.

What’s the Best Kind of Cocoa Powder?

Since the main ingredient in my Vegan Sugar Free Chocolate Bars is the cocoa powder, its really important you use a high quality, unsweetened cocoa powder. I used a dutch processed cocoa powder, but as long as you use something that is unsweetened you will get all that deep chocolate flavor you’re looking.

What is Monkfruit Sweetener (aka Sugar free maple syrup?)

Sugar free maple syrup is what adds sweetness and smooth texture to the bar. I like to use Lakanto brand Maple Syrup as it’s naturally derived from monkfruit, vegan, and just so happens to be low glycemic. If you want you can use honey or regular maple syrup making for a low-sugar bar instead of sugar-free, go right ahead! It will still be a great alternative to a store bought bar.

Can I Add to My Chocolate Bars?

Once you have the 3 main ingredients mixed up, it’s so easy to dress up this bar of chocolate. You can flavor this with anything you want, in any combination, that appeals to you. From adding extracts, to chopped nuts, to coconut — it’s pretty endless. I’ve made salted chocolate bars, pistachio chocolate bars, and even sunflower seed and toasted coconut chocolate bars to name a few. Get creative and have fun making up your own flavors as you go along.

Can I melt this chocolate or bake with it?

This chocolate can be chopped up and added to things that are NOT going to be heated or melted. Since there is very little fat holding together, the bar itself does not melt like a regular bar filled with fats and fillers. This is more of a snacking bar, great for everyday cravings and homemade gifts!

Get More Healthy Recipes!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

4.8 from 5 votes
Vegan Sugar Free Chocolate Bars
Prep Time
15 mins
Total Time
15 mins
 

My Vegan Sugar Free Chocolate Bars has all the good stuff and none of the bad, so you'll feel great about giving into your chocolate desires.

Course: Dessert
Cuisine: Dessert
Servings: 12 servings (3 squares per serving)
Calories: 74 kcal
Author: Olivia Crouppen
Ingredients
  • 1/4 cup (2floz/57ml) coconut oil or cocoa butter, melted
  • 5 tablespoons Lakanto Maple Syrup*
  • 1/2 cup (2oz/57g) cocoa powder
Optional add ins:
  • 2 tablespoons chooped nuts of your choice, I used almonds
  • 2 tablespoons toasted coconut
  • 2 tablespoons dried fruit of your choice, I like dried cranberries or apricots
  • 2 tablespoons seeds of your choice, pumpkin or sunflour seeds
  • a sprinkle of salt
  • 1/2 teaspoons a liquid flavor or extract, vanilla, almond or mint
Instructions
  1. In a large bowl combine the melted coconut oil and Lakanto Maple Syrup

  2. Once the liquid ingredients have been combined, add in the cocoa powder and whisk until you have a smooth even paste. 

  3. If using any of the add-ins, fold them in at this time.

  4. Spoon the paste onto a cookie sheet lined with a large sheet of parchment. Fold the excess parchment paper over the chocolate mixture and press it down using the palms of your hand or a rolling pin. Once the the chocolate has been rolled into one even layer peel back the parchment paper. 

  5. Freeze for a minimum of 30 minutes before peeling away from the parchment paper or removing from the mold.

  6. Cover and store in the fridge for up to 2 weeks.

Recipe Notes

*If you do not want to use lakanto maple syrup you can use honey or regular maple syrup but then the chocolate bars will not be completely sugar free. For a sweeter bar add 2 tablespoons more of whatever liquid sweetener you choose. 

*These chocolates can be chopped up and added to other things but they can not be re-melted and used in placed of melted chocolate in other recipes.

*Feel free to use whatever combination of add-ins you like!

Nutrition Facts
Vegan Sugar Free Chocolate Bars
Amount Per Serving
Calories 74 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Sodium 15mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
* Percent Daily Values are based on a 2000 calorie diet.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

4 Comments

Write a Comment and Review

  1. Naimairfan on January 16, 2019 at 12:23 am

    looks amazing you said Don’t reheat so i can’t use it in lava cakes?

    • Gemma Stafford on January 16, 2019 at 4:40 am

      Hi there,
      sadly, no! Here is what Olivia says: This chocolate can be chopped up and added to things that are NOT going to be heated or melted. Since there is very little fat holding together, the bar itself does not melt like a regular bar filled with fats and fillers. This is more of a snacking bar, great for everyday cravings and homemade gifts!
      I hope this is of help,
      Gemma 🙂

  2. Melissa on January 15, 2019 at 6:23 pm

    Why does chocolate go white after melting it does it need a fridge I use Cadbury and sometimes Lindt but still don’t know why after making a shape from melted chocolate it takes a day and it does white is there something i am doing wrong please help thanks regards Melissa

    • Gemma Stafford on January 16, 2019 at 4:10 am

      Hi Melissa,
      This is a bloom, and is not harmful. It is caused by the change in the temperature, moisture forming in the surface of the chocolate, which causes condensation. It is not harmful. after heating it is best to leave at room temperature to set, then you can refrigerate it, covered. When you remove from the fridge, f you live in a humid place, the allow it to come to room temperature before unwrapping, to prevent condensation affecting the sugars in the chocolate, because this is what is happening.
      I hope this is of help,
      Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This