Sugar-Free Vegan Dark Chocolate
Gluten-free | Sugar-free | Dairy-free | Vegan
Makes: 100 g (3.5 oz) chocolate
Cuisine: Bridget's Healthy Kitchen
Course: Dessert | Treat
Melt time: 5 minutes
Freeze time: 10 minutes
From struggle, comes invention and such was the case with this recipe. After struggling for a long time to find sugar, dairy-free and affordable chocolate in any of my local supermarkets or stores, I knew the time had come to find an alternative that was easier to source and simple to make.
Step aside store-bought dark chocolate. With this recipe, you can make your own that's free from sugar, gluten and dairy. It is also vegan-friendly and a probiotic!
My homemade chocolate can be used in baking, grated over healthy cakes or coconut yoghurt, melted through a non-dairy hot chocolate or eaten as a healthy nibble alternative.
Hints, tips & tricks
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health. It's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
You will also need to source cacao butter which is best done online or from a good health food store. Cacao butter is pure butter extracted from the cacao bean and is the base for all chocolate making. Cacao butter looks like white chocolate but has very little taste. Choose organic cacao butter and organic cacao powder, if possible, to ensure the best results.
In this recipe, I've given you several different flavours, so you can play and cook to your hearts (and bellies) are content. Alternatively, you can leave the chocolate 'base' as is.
- 50 g pure cacao butter buttons or pieces
- 3 tbsp raw cacao powder
- 1-1⁄2 tbsp inulin powder
Variations | you can add any of the following flavourings or a combo of your favourites
- 1⁄2 tsp pure vanilla extract
- 2 tbsp finely chopped almonds, hazelnuts, pecans, pistachios or walnuts 2 tbsp roughly chopped goji berries 1
- ⁄4-1⁄2 tsp pure peppermint oil
- 2 tbsp dried rose petals, roughly broken up
- 2 tbsp desiccated coconut, raw or lightly toasted
- 2 tbsp cacao nibs
- 2 tbsp finely chopped dried unsweetened cherries, blueberries or cranberries
- 1⁄2 tbsp finely zested orange or mandarin
- Sprinkle of sea salt flakes (added on top of the warm chocolate after it's poured into the moulds)
- 1 tbsp bee pollen 2 tbsp chopped freeze-dried strawberries
- Melt the cacao butter in a small saucepan over medium to low heat until it turns liquid - This will only take a couple of minutes.
- Stir in the cacao and inulin powder and if using, add one of the flavour variations mentioned above.
- Pour the chocolate into silicone chocolate moulds or spread out onto a small roasting or baking tray or sandwich tin lined with non-stick baking paper.
- Place the chocolate moulds or tray in the freezer for 10 minutes to set.
- Turn the hard chocolate out of moulds or break the chocolate into small pieces.
- You will need to store the chocolate in an airtight container in the fridge to stop it from melting—store for up to 3 weeks.
In general, chocolate is notoriously difficult to work with. If the chocolate is too hot and the inulin isn’t pure, the mixture may harden when incorporated. If either of these two conditions occurred, it may have caused the lumpiness.
Hi Bridget, I followed your instruction doubling the recipe but the inulin and cacoa turned lumpy when I poured it in. I tried a gentle heat but it didn’t help. What went wrong for my method?