Homemade Vegan Oat Milk Chocolate Bars
Chocolate to some degree is a requirement in my house, therefore, these homemade vegan chocolate bars made with oat milk powder is an easy, healthy sweet treat that we can enjoy after a great meal.
Servings: 6 bars
Calories: 359kcal
Ingredients
CHOCOLATE BARS:
- 1 cup coconut oil, solid (You can also use cacao butter, if preferred)
- ¾ cup organic cocoa powder, unsweetened (You can also use cacao powder)
- 6 Tbsps pure maple syrup (You can also use coconut sugar or cane sugar)
- 1 teaspoon vanilla extract
- 3 Tbsps Oat milk powder (See Notes for where to purchase; Homemade recipe in post!)
- ⅛ teaspoon sea salt
- Pinch of ground cinnamon
Instructions
MELT THE INGREDIENTS TOGETHER:
- In a medium or large saucepan/skillet half-filled with water over medium-high heat, place a heat-safe bowl atop water bed. In the heat-safe bowl, add the coconut oil and whisk until melted fully. Add in the cocoa powder, maple syrup, vanilla, salt, cinnamon, and milk powder, continuing to whisk until everything is smooth and fully melted.
- Let the mixture cool slightly, about 2-3 minutes. Whisk again before transferring to molds.
POUR INTO MOLDS:
- Using chocolate molds, pour the chocolate mixture into each cavity, filling them until practically full. If using any chopped toppings, I would only fill molds at the ¾ mark and then top with toppings. Repeat until all molds are filled. NOTE: Ensure that you place chocolate molds on a flat surface that can be easily transferable (i.e. a cutting board, baking sheet, etc.) because silicone molds tend to bend which might cause the chocolate mixture to spill.
LET IT COOL AT ROOM TEMPERATURE:
- Let chocolate mixture cool to room temperature for about 15-20 minutes.
FREEZE OR CHILL:
- Carefully transfer everything to the refrigerator to chill for 1-2 hours or the freezer for about 1 hour or until chocolate bars are completely set and hard.
- Remove the chocolate bars from their molds, cut (if preferred) and enjoy!
- Bon Appetit!
Notes
- STORAGE: Once properly stored in an air-tight container or tightly sealed ziplock bag or an air-tight container, leftovers can last for 2-3 weeks or frozen for longer. When ready to serve, allow bars to sit at room temperature for a few minutes before eating.
- SWEETENER: If you choose to opt out of maple syrup, you can always substitute with coconut sugar or organic cane sugar, if desired.
- TOPPINGS: See post for great topping options for these chocolate bars!
- OAT MILK POWDER: Because liquids ruin the chocolate bars, it's best to use oat milk powder for a nice oat milk flavor. However, if you don't have it handy, simply grind up oats until it becomes a powder-like consistency in a food processor.
- SERVING SIZE: This recipe makes 6 bars in the molds. To create more, simply double or triple ingredients.
Nutrition
Calories: 359kcal | Carbohydrates: 14g | Fat: 36g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 46mg | Sugar: 12g | Calcium: 22mg | Iron: 0.04mg