Dairy free chocolate

Easy–to–make, delicious, dairy free dark chocolate.

I use coconut oil to make it instead of cocoa butter, because coconut oil is cheaper and easier to find in shops. The difference between chocolate made with coconut oil and with cocoa butter is that the previous looks less shiny and is to be kept in the fridge for it gets softer on room temperature.

The method of making this chocolate is very simple. The work takes about 20–30 minutes, than you only have to wait for the chocolate to harden.

Dairy free dark chocolate

A few good advices before starting to make chocolate:

  • All ingredients should be room temperature.
  • Don’t let any water get into the chocolate, or else it will turn into a paste that is not suitable to make hard chocolate from. Make sure your kitchen tools and utensils aren’t wet either. If your kitchen is steamy and warm that will make it difficult to make good chocolate.
  • The type of mould you use affects the shinyness of chocolate. Unfortunately I don’t have the packaging of my moulds anymore, so I can’t tell you what material are the best moulds made of. By the look of the moulds I can say that if I used a mould that was matte on the inside (where we pour the chocolate) the chocolate turned out matte as well. (It was just as delicious as “shiny” chocolate though.)
  • If you dont’t have a mould, you can pour the chocolate into a plastic box lined with aluminium foil. You can add raisins (washed and thoroughly dried with a paper towel), seeds or dried fruits to the chocolate as well.  

This recipe makes 12–15 pieces of chocolate, depending on the size of mould.


  • 53 g coconut oil, melted
  • 53 g unsweetened cocoa powder (20–22%)
  • 25 g honey
  • 1/2 + 1/4 tsp vanilla powder.


We have to work fast with chocolate, so it’s recommended to prepare everything we’ll need in advance:

Measure all ingredients.

Place the necessary tools and utensils on the counter:

  • a pot
  • a steel bowl that fits on the pot
  • a whisk, use this to mix the ingredients instead of a spoon
  • a small strainer
  • a small sauce spoon
  • a spatula or a longer knife with round top
  • a silicone chocolate mould and some aluminium foil underneath to prevent chocolate dripping on the counter.

Make some space in the freezer and in the fridge where you’ll put the chocolate.

And now, off to chocolate making:

1. Start heating some water in the pot.  

2. Shift cocoa powder into the steel bowl.

3. When the first bubbles appear in the water, set the heat to low. Uncover the pot and place the bowl on it. Make sure the bottom of the bowl does not reach the water.

4. Add coconut oil to the cocoa powder while constantly whisking. When mixed together, continue whisking heavily for 5 minutes. Water should not be boiling heavily underneath the bowl. If it is, remove the pot to the smallest burner, and set the heat on the lowest setting .

5. After 5 minutes, remove the bowl from the pot, quickly add honey and vanilla and whisk for 2–3 minutes. Mixing the ingredients well prevents cocoa powder or coconut oil to appear on the surface of the chocolate the next day. Whisking also cools the chocolate slightly.

6. Fill the mould with chocolate by using the sauce spoon. Remove access chocolate from the top of the mould with the spatula or with the back of the long knife.

7. Place the mould in the freezer for 20 minutes. Then remove it in the fridge. If you can’t wait to taste the chocolate 😉 you can remove a piece from the mould after 20 minutes, but the rest should be kept in the mould for 1 hour to harden properly. The chocolate will reach its final texture in approximately 12 hours. 

Keep the chocolate in the fridge.

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