These Vegan homemade chocolates are seriously addictive, but with natural sugars, they are a treat without the guilt.  You can make them into a block and break it up for a rustic style or use moulds for a more professional effect!

I made mine into heart shapes, especially for valentines day and they will hit the spot as a finale to our VALENTINE STAYCATION  menu.

Cocoa butter is readily available in wholefood shops or online and it’s so much better than using coconut oil with a much more creamy texture – I added the crème fraiche for extra creaminess – Oatly is by far the best brand I’ve tried and you could also try adding vegan cream which would have a similar effect.

Happy valentines, if you can’t eat homemade chocolate hearts this Sunday then when can you?


  • 125g Cocoa Butter
  • 65ml maple syrup or agave syrup
  • 45g unsweetened cocoa powder
  • 1tsp vanilla extract
  • pinch of hymalyan salt
  • 1 tbsp vegan crème fraiche
  • 2 tbsp unsweetened desiccated coconut (optional)


  1. Melt the cocoa butter over a pan of water or use a metal pouring bowl and heat over a low heat
  2. Take off the heat and add the syrup and stir until its all combined
  3. Add the cocoa powder and mix vigorously to remove any lumps
  4. Add the vanilla, salt and crème fraiche and mix through
  5. Pour into moulds and refrigerate for 30 minutes

These chocolates keep for a week in the fridge but are best eaten at room temperate (if you can wait that long!)

By |2021-02-12T20:49:18+00:00February 12th, 2021|Desserts, Recipies, Sweet|0 Comments

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