These Vegan Chocolate Bars are delicious and completely made without animal products. These vegan bars do not contain gluten and refined sugar. The bars have a delicate cashew filling flavored with aromatic cacao. We cover all this magic with delicious homemade chocolate. You can use this recipe and change some ingredients to get different desserts. For example, instead of cocoa powder, put strawberries or blueberries. Any fruit will do for this recipe.
Ingredients for bars
Cashews are the main character of our recipe. Soak cashew nuts for 8 hours or overnight before cooking.
Coconut oil helps the filling keep its shape after hardening. I used refined coconut oil, but cold-pressed oil will also work.
Coconut milk – a liquid ingredient helps the blender grind the cashews better.
Coconut sugar is the sweetener of our recipe. You can replace coconut sugar with any other sugar or syrup.
Cacao powder – will give our recipe a unique taste.
Vanilla extract – a magical taste and aroma of dessert.
Dark chocolate – as a glaze for bars. You can make delicious homemade chocolate yourself. You will learn how to do this from this article Homemade dark chocolate.
How to make Vegan Chocolate Bars
Filling for Chocolate Bars
First, prepare a form. Put parchment in it. I used a box of a suitable size as a form. Then start making bars.
Load soaked cashews, coconut sugar, coconut oil, cacao powder, vanilla extract, and coconut milk into a blender bowl. Grind everything until smooth. Then, put the filling in the form on the parchment and disperse over the form.
Place the form with the filling in the freezer for 1-2 hours until it hardens. Once hardened, the filling should become firm. When the filling hardens, remove it from the form and cut it into portions. I got 12 bars. Put the bar blank in the refrigerator and start making the glaze.
Glaze
Cut the chocolate into small pieces. This will help it melt faster. Then use a microwave or double boiler to melt the chocolate and temper it. Heat the chocolate to 45°C / 110°F. Then cool to 27°C / 80°F. Stir the chocolate constantly with a silicone spatula. So that the chocolate cools down quickly, put something cold under the bowl.
Then dip each bar into the chocolate with a fork and place on parchment. Then put the bars in the refrigerator for 1 hour until the chocolate hardens. When the chocolate has set, enjoy a delicious dessert.
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Enjoy!
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Vegan Chocolate Bars (Gluten Free | Refined Sugar-Free)
Course: Chocolate, Gluten free, Vegan12
servings10
minutes3
hours30
minutes533
kcalIngredients
- Filling
1 cup (150g / 5.3oz) cashews
1/3 cup (80g / 2.8oz) refined coconut oil, melted
1/3 cup (80g / 2.8oz) coconut milk
2 tablespoons (30g / 1.1oz) coconut sugar
1 teaspoon vanilla extract
2 tablespoons (20g / 0.7oz) cacao powder
- Glaze
200g / 7oz dark chocolate
Instructions
- Using a blender, grind the soaked cashews, coconut sugar, coconut oil, cacao powder, vanilla extract, and coconut milk until smooth.
- Place the filling in a form on parchment. Put the mold with the filling in the freezer for 1 – 2 hours.
- Remove the hardened filling from the form and cut into portions.
- Using a microwave or a double boiler, melt the chocolate and temper it.
- Dip each bar in chocolate and place on parchment. Put the bars in the refrigerator for 1 hour to harden the chocolate.
Recipe Video
Notes
- Cup 250 ml, tablespoon 15 ml, teaspoon 5 ml.
- Form 10 cm x 15 cm (4 x 6 inches) and parchment paper.
- Soak cashew nuts for 8 hours or overnight before cooking. Change the water periodically.
- Tempering chocolate: Heat the chocolate to 45°C / 110°F. Then cool to 27°C / 80°F. Stir the chocolate constantly with a silicone spatula. So that the chocolate cools down quickly, put something cold under the bowl.
- Store Vegan Chocolate Bars in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
