These simple, vegan chocolate bars from the Orchids + Sweet Tea cookbook have a nice snap on the outside and a melt-in-your-mouth texture on the inside—and are easily adaptable by adding nut butters, crunchy toppings, and sweet swirl-ins.
What you need:
For the chocolate bar:
1¼ cups chopped cacao butter
2 tablespoons vegan butter, melted
1 cup cocoa powder
¼ cup agave nectar
1 teaspoon vanilla extract
¼ cup oat milk
½ teaspoon flaky salt
For the toppings:
Chopped nuts (such as pecans, walnuts, almonds, or pistachios)
Vegan caramel sauce
What you do:
- For the chocolate bar, in a saucepan over medium-high heat, add cacao butter and let melt fully, stirring occasionally. Whisk in melted butter and cocoa powder until combined and smooth. Remove from heat and let cool completely.
- Once cooled, in a bowl, add melted chocolate mixture along with agave, vanilla, oat milk, and salt, stirring until smooth.
- Using chocolate bar molds, pour chocolate mixture into each cavity, until ¾ full. Sprinkle desired toppings over each bar. Carefully transfer to freezer, making sure they sit flat, for about 1 hour or until completely set. Remove from freezer, and gently pop out of molds.