These Vegan Sugar-Free Chocolate Bars are a dreamy indulgence that’s as guilt-free as it is delicious. With a velvety smooth texture and rich, decadent flavor, they’re perfect for satisfying your sweet tooth without compromise. Made with wholesome ingredients, each bite offers a satisfying crunch from nuts or seeds, balanced by the creamy melt-in-your-mouth chocolate. Plus, they’re ready in just 15 minutes, making them an effortless treat for any occasion.
Whether you’re vegan, sugar-conscious, or simply love chocolate, these bars are a must-try. The deep cocoa aroma and subtle sweetness create a harmonious blend that feels indulgent yet nourishing. Share them with friends or savor them solo—these bars are as versatile as they are delightful. In no time, you’ll have a batch of irresistible, homemade chocolate that’s sure to impress.
Ingredients for Vegan Sugar-Free Chocolate Bars
- 1/4 cup (2 fl oz/57 ml) coconut oil or cocoa butter, melted
- 5 tablespoons Lakanto Maple Syrup (or any sugar-free syrup of your choice)
- 1/2 cup (2 oz/57 g) cocoa powder
- Optional add-ins:
- 2 tablespoons chopped nuts (e.g., almonds, walnuts)
- 2 tablespoons toasted coconut
- 2 tablespoons dried fruit (e.g., cranberries, apricots)
- 2 tablespoons seeds (e.g., pumpkin, sunflower)
- A sprinkle of salt (about 1/2 teaspoon)
- 1/2 teaspoon liquid flavor or extract (e.g., vanilla, almond, mint)
Step-by-Step Instructions
- In a large bowl, combine the melted coconut oil (or cocoa butter) and Lakanto Maple Syrup. Mix well until fully combined.
- Add the cocoa powder to the liquid mixture and whisk until you achieve a smooth, even paste.
- If using any optional add-ins, gently fold them into the chocolate mixture at this stage.
- Line a cookie sheet with a large sheet of parchment paper. Spoon the chocolate paste onto the parchment and spread it evenly.
- Fold the excess parchment paper over the chocolate mixture. Use the palms of your hands or a rolling pin to press it into one even layer.
- Peel back the parchment paper to check the consistency. If needed, smooth the surface again.
- Place the chocolate in the freezer for a minimum of 30 minutes to set.
- Once firm, peel away the parchment paper or remove from the mold. Break or cut into bars as desired.
- Store the chocolate bars in an airtight container in the fridge for up to 2 weeks.
Creative Add-Ins for Your Chocolate Bars
Take your vegan sugar-free chocolate bars to the next level with fun and flavorful add-ins! Try crushed peppermint candies for a festive twist, or mix in orange zest for a citrusy kick. For a crunchy texture, add chia seeds or cacao nibs. If you’re feeling adventurous, a pinch of cayenne pepper can add a spicy surprise. The possibilities are endless—experiment and make it your own!
Perfect Pairings for Serving
These chocolate bars are delicious on their own, but they also pair wonderfully with other treats. Serve alongside fresh berries for a refreshing contrast, or crumble them over dairy-free yogurt for a decadent breakfast. They’re also a great addition to a charcuterie board with nuts, dried fruits, and vegan cheeses. For a cozy treat, enjoy with a cup of hot almond milk or herbal tea.
Storage Tips for Long-Lasting Freshness
To keep your chocolate bars fresh and firm, store them in an airtight container in the fridge for up to 2 weeks. If you’d like to make a larger batch, they freeze beautifully for up to 3 months—just wrap them individually in parchment paper before freezing. Let them sit at room temperature for a few minutes before enjoying for the best texture.
Time-Saving Tricks for Busy Bakers
Short on time? Use pre-measured ingredients to streamline the process. Melt the coconut oil in the microwave for 30-second intervals instead of on the stove. If you’re skipping add-ins, simply whisk the mixture directly in the parchment-lined pan to save on cleanup. For quicker freezing, spread the mixture into a thin layer—it’ll set faster and still taste amazing!
Common Questions Answered
Can I use regular maple syrup instead of Lakanto? Yes, but it won’t be sugar-free. What if I don’t have cocoa powder? Try using cacao powder for a richer flavor. Can I skip the freezer step? Freezing ensures the bars set properly, but you can refrigerate them for 1-2 hours if you’re in a pinch. Are these bars keto-friendly? Yes, as long as you stick to sugar-free ingredients like Lakanto syrup!
Vegan Sugar Free Chocolate Bars
Ingredients
Main Ingredients
- 1/4 cup coconut oil or cocoa butter, melted
- 5 tablespoons Lakanto Maple Syrup
- 1/2 cup cocoa powder
Optional Add-ins
- 2 tablespoons chopped nuts of your choice I used almonds
- 2 tablespoons toasted coconut
- 2 tablespoons dried fruit of your choice I like dried cranberries or apricots
- 2 tablespoons seeds of your choice pumpkin or sunflower seeds
- 1/2 teaspoons a liquid flavor or extract vanilla, almond or mint
Instructions
- In a large bowl combine the melted coconut oil and Lakanto Maple Syrup.
- Once the liquid ingredients have been combined, add in the cocoa powder and whisk until you have a smooth even paste.
- If using any of the add-ins, fold them in at this time.
- Spoon the paste onto a cookie sheet lined with a large sheet of parchment. Fold the excess parchment paper over the chocolate mixture and press it down using the palms of your hand or a rolling pin.
- Once the the chocolate has been rolled into one even layer peel back the parchment paper.
- Freeze for a minimum of 30 minutes before peeling away from the parchment paper or removing from the mold.
- Cover and store in the fridge for up to 2 weeks.
