Vegan Dark Chocolate

1.) All you need is three ingredients! (Plus a little more if you want to make bark)

2.) Melt your coconut oil in a microwave safe bowl for about 45 seconds, until it’s 100% liquid.

3.) Add in your cocoa powder and maple syrup.

4.) Stir until it’s nice and smooth.

5.) Line some containers with parchment paper (The edges of the container need to be covered too) then pour in your chocolate. I wouldn’t suggest using a super small container, unless you want a square block of chocolate. Then if you want, sprinkle toppings over your chocolate. Set the containers in the freezer for at least 15 minutes before eating, and continue to store the chocolate in the freezer.

6.) Slice up your chocolate and eat!

Vegan Dark Chocolate (Prep Time: 3 minutes, Total Time: 18 minutes, Makes: a large bar)

As a chocoholic, it’s always necessary to have chocolate on hand. It doesn’t get much simpler or quicker than this. Plus the whole recipe has less maple syrup than you probably put on your pancakes in the morning. You let the chocolate shine on its own, or add your favorite mix-ins. Peanut butter, peanuts, and cranberries are my favorites.

Ingredients

1/4 cup coconut oil

1/4 cup unsweetened cocoa powder

Up to 2 tbsp maple syrup (I wouldn’t use less than 1 tbsp otherwise your chocolate will be very bitter)

Optional: chopped peanuts, peanut butter, chopped dried cranberries, almond butter, crushed mints, dried cherries, toasted slivered almonds, sea salt, toasted coconut

Directions

1: Melt your coconut oil for 45 seconds in the microwave.

2: Add your cocoa powder and maple syrup, and stir until smooth and combined.

3: Line the bottom and edges of a container (not too small of a container, you don’t want your chocolate over 1/2 inch thick) with parchment paper, then pour in your chocolate mixture.

4: Sprinkle your desired toppings over the chocolate.

5: Let the bark set in the freezer for at least 15 minutes before eating, then slice! Store the bark in the freezer if you don’t eat it all in one sitting.