Vegan Almond Dark Chocolate

July 04, 2015

Vegan Almond Dark Chocolate

So here’s an amazing way for you to eat chocolate. I love making this recipe. It is simple, tastes delicious and allows me to eat homemade raw dark chocolate in under 3o minutes. Vegan Almond Dark Chocolate. A little piece of this a few times a week really satisfies.

The toasted almonds give this chocolate a bit of wow factor – some crunchy goodness amongst all of that velvety, dark richness. I use pure maple syrup to sweeten my dark chocolate and you can use raw honey if you don’t need a vegan option.

I wasn’t a huge chocolate fan until I discovered how to make my own raw chocolate. Your garden variety milk or dark chocolate gave me headaches or migraines, no doubt owing to the combination of sugar and milk. It just didn’t work for me. I was so excited when I made my first batch of this. I couldn’t believe how simple it was. Now I make double batches of my Vegan Almond Dark Chocolate and store it in the fridge for weeks.

I love to get really inventive with my dark chocolate. The toasted almonds work so well and, in fact, any toasted nuts will work beautifully. Hazelnuts are another favourite of mine. I also love to have a play by adding goji berries and raw cacao nibs. You can start with the basic recipe then add whatever extras you want to create your own taste sensation. Go nuts!

Vegan Almond Dark Chocolate

Makes 1 large bar of chocolate


  • 1 cup of organic raw cacao powder
  • 1 cup of organic extra virgin coconut oil
  • ⅓ cup of organic or pure maple syrup
  • A pinch of Himalayan salt
  • ½ cup of roasted organic almonds

Thermomix Method

  1. Place the cacao powder, coconut oil, maple syrup and salt in the Thermomix bowl and mix at 50 degrees Celsius for 2 minutes on speed 2.
  2. Scrape down the sides of the bowl with your spatula and then mix at 50 degrees Celsius for 1 minute on speed 2.
  3. Pour the chocolate mixture into a loaf tin lined with baking paper or alfoil. Sprinkle the chocolate with the roasted almonds, pushing them gently into the liquid chocolate.
  4. Place the chocolate in the freezer for at least 15 minutes to set. Remove it from the freezer and break it into pieces. Store your chocolate in the fridge in a sealed container.

Conventional Method

  1. Melt the coconut oil in a small saucepan over low heat until it has become a clear liquid. Remove from the heat immediately.
  2. Add the cacao powder, maple syrup and salt, mixing together with a whisk until the liquid chocolate mixture is well combined and smooth.
  3. Follow steps 3 and 4 in the Thermomix Method above.

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