Dairy free, gluten free, soy free, palm oil free and cane sugar free.
A simple, no-bake chocolate made with coconut oil and cacao. It sets crisp in the fridge and can be finished with whatever toppings you have on hand.
At a glance
Prep time: 10 minutes
Chill time: 2–4 hours
Makes: 1 medium tray (approx. 20–25 pieces)
Ingredients
- 2/3 cup cacao powder *
- 2/3 cup coconut oil
- 1/3 cup maple syrup or coconut sugar
- 1/2 teaspoon vanilla extract
- Pinch of Murray River salt flakes
* Shortcut option: instead of using cacao powder and sugar, use a pre-mix drinking chocolate with at least 40% cacao.
Method
Melt & mix
- Heat coconut oil in a small saucepan over low heat.
- Once it melts, add the remaining ingredients.
- Stir, then pour the mix over a parchment baking paper lined baking tray.
Set
- Place the tray in the refrigerator for 2 to 4 hours, or until set.
Store & enjoy
- Once the chocolate hardens, break it up into pieces.
- Store in an airtight container in the refrigerator.
Storage note
Because this chocolate is made with coconut oil, it will soften at room temperature and is best kept chilled. Stored in an airtight container in the fridge, this chocolate will keep well for up to two weeks.
A few variations
This recipe is easy to adapt depending on who you’re making it for.
- Lower sugar: Use less maple syrup
- Allergy-friendly: Keep the chocolate plain and avoid toppings if you’re navigating multiple sensitivities.
- Kid-friendly: Pour into moulds and keep flavours simple — coconut flakes or a light sprinkle of fruit powder work well.
Toppings
If you want to get creative — after step 3, once the chocolate is poured onto the tray, add a few extras on top for texture and flavour.
Sweet & fruity
- Dried fruit and nuts, especially dried strawberries
- Sprinkle of fruit powders
- Frozen berries
- Coconut flakes
Salty or spiced
- Chilli flakes and Murray River salt flakes
Crunchy
- Swirl some vegan hazelnut butter
- Freshly popped plain popcorn
- Hemp seeds
The Mindful Foods range includes options like Stardust fruit powders and naturally dried fruits that add colour, flavour and texture without overpowering the chocolate.
If you’d like to create individual pieces, ice cube trays or silicone moulds are an easy way to shape the chocolate — especially handy for gifting or sharing.
Cacao is naturally rich in antioxidants and minerals like magnesium, which is one of the reasons simple, high-cacao chocolate has long been valued as a more considered treat.
If you’d rather not make your own, there are also some beautiful ready-made vegan chocolate bars available to shop at Biome.
Related Reads
Our Favourite Gluten Free and Dairy Free Chocolates
A Thoughtful Guide To Vegan and Ethical Chocolate in Australia
