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Hi Bold Bakers!
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!
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Vegan Sugar Free Chocolate Bars
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
- In a large bowl combine the melted coconut oil and Lakanto Maple Syrup.
- Once the liquid ingredients have been combined, add in the cocoa powder and whisk until you have a smooth even paste.
- If using any of the add-ins, fold them in at this time.
- 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.
- Freeze for a minimum of 30 minutes before peeling away from the parchment paper or removing from the mold.
- Cover and store in the fridge for up to 2 weeks.
Hi Gemma, pls provide a recipe of chocolate, using stevia.
Hi Gemma. Admire your recipes, I have a query can we add soy milk powder or any nut milk powder to give a smooth melt in mouth texture? As milk adds that smoothness.
Hi Gemma I am a 13 year in Ireland and I was wondering what you recommend for my vegan uncle please I haven’t seen him in a while and I’d like to bake him something
I love your content!!
Thank you 😌
😃😃😃😃😃
Can I still use sugarc
What can I substitute for the coconut oil. I have a food sensitivity to coconut.
Can I use granulate Lacanto monkfrut sugar insteade of the syrup?
Is this bar smooth in texture or grainy?
gemma stafford can you make tasty’s bif foods please
Hi I made this and it was great. I have 2 questions though, before I let it set can I use condensed milk to make a chocolate fudge with this recipe. The next question is can I use almond milk to make condensed milk. Thank you.
Hi, can I add bees wax to this to make chocolate bits for chocolate chip cookies?