• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Baking & Desserts

    Vegan Chocolate Bars

    Last updated - July 12, 2021; Published - July 25, 2019 By Rhian Williams 2 Comments

    Jump to Recipe Print Recipe
    Two chocolate bars topped with rose petals and chopped pistachios on a green plate

    These Vegan Chocolate Bars are rich and indulgent, melt-in-your-mouth silky, super creamy and perfectly sweet.

    Two chocolate bars topped with rose petals and chopped pistachios on a green plate

    As much as I love dark chocolate, one thing I have really missed since going dairy-free is super silky milk chocolate. So, I was inspired by the recipe for my Vegan Milk Chocolate Truffles to make these Vegan Chocolate Bars, which have not only a rich chocolate flavour, but also a creamy texture and silky consistency. Using blended cashews, which have a naturally creamy texture and neutral flavour, creates the perfect base.

    Why you'll love these Vegan Chocolate Bars:

    • they're seriously rich and indulgent
    • they're velvety smooth and creamy
    • they're undetectably vegan 
    • they're easy to make
    • they're relatively healthy
    • they're refined sugar free
    • they're gluten-free
    • they're paleo-friendly
    • they're easily customisable
    • they make excellent edible gifts for Valentine's Day, Mother's Day, Easter, Christmas, and everything in between!

    How to make these Vegan Chocolate Bars

    Scroll down to the bottom of the post for the full recipe including measurements and instructions. 

    • Soak the cashews in cold water overnight or in boiling water for 15 minutes.
    Cashew nuts, cocoa powder, agave syrup and melted cacao butter in a food processor against a marble background
    • Add to a food processor along with all the other ingredients.

    Tip: You can get hold of cacao butter online, in local health food stores or large supermarkets.

    • Whizz until completely smooth.
    • Taste and adjust flavour accordingly.
    Chocolate bar mixture in a food processor against a marble background
    • Transfer the mixture to a one-pound loaf tin lined with baking paper.
    Chocolate bar mixture in a black loaf tin lined with brown baking paper against a marble background
    • Smooth over the top.
    • Decorate with rose petals and chopped pistachios, if desired.
    Chocolate bar mixture topped with rose petals and chopped pistachios in a black loaf tin lined with brown baking paper against a marble background
    • Place in the fridge for at least a few hours for it to firm up before cutting. 
    • Remove from the loaf tin and cut into bars - you should be able to cut into 6 bars.
    Chocolate bar mixture topped with rose petals and chopped pistachios cut into six horizontal bars in a black loaf tin lined with brown baking paper against a marble background

    How long do these Chocolate Bars keep for?

    These Chocolate Bars keep in an airtight container in the fridge for up to 5 days.

    Substitutions you can make to this recipe:

    • the cacao butter can be substituted with coconut butter or coconut oil (though the chocolate bars will have a coconut flavour if you use either of these)
    • the cocoa powder can be substituted with cacao powder
    • you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.

    Ingredients you can add to these Chocolate Bars:

    • chopped pistachios
    • desiccated coconut
    • coconut flakes
    • flaked almonds
    • cacao nibs
    • goji berries
    • dried cranberries
    • raisins
    • freeze-dried strawberries or raspberries
    • orange extract or peppermint extract
    • chopped candied ginger
    • chopped hazelnuts etc!
    Two chocolate bars topped with rose petals and chopped pistachios on a green plate

    More vegan chocolate treats:

    • Healthy Snickers Ice Cream Bites
    • Matcha Chocolate Truffles
    • Chocolate Truffles
    • Hazelnut Chocolate Truffles
    • White Chocolate Truffles
    • Strawberry Chocolate Truffles
    • Snickers Bars

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Two chocolate bars topped with rose petals and chopped pistachios on a green plate

    Vegan Chocolate Bars

    These Vegan Chocolate Bars are rich and indulgent, melt-in-your-mouth silky, super creamy and perfectly sweet.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Global
    Keyword: vegan choclate bars, vegan chocolate, vegan milk chocolate
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6 bars
    Calories: 169kcal
    Author: Rhian Williams

    Ingredients

    • 120 g (1 cup) raw cashew nuts soaked in cold water overnight or in boiling water for 15 minutes
    • 20 g (0.7 oz) cacao butter
    • 3 teaspoons cocoa powder
    • 3 tablespoons maple syrup to taste (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • Salt to taste

    To decorate (optional):

    • Rose petals
    • Pistachio nuts , chopped

    Instructions

    • Drain soaked cashews and add to a food processor along with all the other ingredients*
    • Whizz until completely smooth
    • Taste and adjust flavour accordingly
    • Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin)
    • Smooth over the top
 

    • Decorate with rose petals and chopped pistachios if desired
    • Place in the fridge for at least a few hours for it to firm up before cutting
    • Remove from the loaf tin and cut into bars – you should be able to cut into 6 bars
    • Keeps in an airtight container in the fridge for up to 5 days

    Notes

    *If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.

    Ingredients you can add to these Chocolate Bars:

    • chopped pistachios
    • desiccated coconut
    • coconut flakes
    • flaked almonds
    • cacao nibs
    • goji berries
    • dried cranberries
    • raisins
    • freeze-dried strawberries or raspberries
    • orange extract or peppermint extract
    • chopped candied ginger
    • chopped hazelnuts etc!
    Nutrition Facts
    Vegan Chocolate Bars
    Amount Per Serving
    Calories 169 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 4g20%
    Sodium 3mg0%
    Potassium 162mg5%
    Carbohydrates 13g4%
    Fiber 1g4%
    Sugar 7g8%
    Protein 4g8%
    Calcium 18mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Abeer Kashmeeri

      October 15, 2020 at 6:57 pm

      Thank you for this awsome gift.I really enjoy your recipes and your choice of things to make. Keep up the good work. you're doing amazing!

      Reply
      • Rhian Williams

        October 15, 2020 at 7:01 pm

        Thank you so much, so happy to hear that!

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·