Made with just 4 ingredients, these Homemade Dark Chocolate Hearts are the ultimate easy vegan and dairy-free dessert or snack that literally melts in your mouth.
If you are wondering how to make a delicious, sweet, and rich chocolate treat, this simple recipe is guaranteed to satisfy your sweet tooth.
I absolutely love dark chocolate, so when store prices started going crazy high for my favorite brands, making these homemade dark chocolate hearts at home became my ultimate go-to whenever I crave a quick, sweet snack.
While I love pouring the silky mixture into a cute heart-shaped silicone mold, any freezer-friendly container will work just as well to create these bite-sized treats.
By whisking together cocoa powder, coconut oil, pure maple syrup, and a splash of vanilla, you get a velvety-smooth, deeply chocolatey treat with delicate caramel undertones-perfect for keeping stocked in the freezer whenever a chocolate craving strikes.
Love chocolate? Try my chocolate date bars and chocolate bliss balls next.
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🍫Ingredients
- Cocoa powder
- Refined coconut oil
- Maple syrup
- Vanilla extract
- Pinch of salt (optional)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Dark Chocolate Hearts
- Melt the coconut oil: Add the coconut oil to a small saucepan and warm it over very low heat until completely melted.
- Mix ingredients: Stir in the maple syrup and vanilla extract, then add the cocoa powder and a pinch of salt. Cook over low heat, stirring constantly with a whisk or wooden spoon until the mixture is smooth and well combined. Make sure there are no lumps.
- Fill the molds: Carefully pour the chocolate mixture into silicone molds. I used a small heart-shaped silicone mold with 24 cavities, but you can use any freezer-safe container or mold you have.
- Freeze & Store: Transfer to the freezer and chill until completely solid. Enjoy immediately, and store any leftovers in the refrigerator or freezer.
📋Variations
- Add nuts: Stir in finely chopped almonds, walnuts, pistachios, or hazelnuts for a delicious crunch.
- Try different flavors: Add a pinch of cinnamon, a little orange zest, or a few drops of peppermint extract for a fun flavor variation.
- Use a different sweetener: You can replace the maple syrup with another liquid sweetener, such as agave syrup.
💡Marinela's Tips
- Use low heat: Keep the entire mixture over very low heat, just warm enough to melt the coconut oil and combine the ingredients. Never let it boil or simmer.
- Whisk well: For smooth, silky chocolate hearts, whisk the cacao powder into the melted coconut oil until completely lump-free.
- Keep them chilled: Because these homemade chocolates are made with coconut oil, they soften at room temperature. Store them in the refrigerator or freezer for the best texture.
❓Frequently Asked Questions (FAQ's)
Yes! You can use either cocoa powder or cacao powder in this recipe.
They can be stored in the refrigerator for about 1-2 weeks or in the freezer for several months. Because they contain coconut oil, they will soften if left at room temperature for too long.
🍰Easy Vegan Desserts
📖 Recipe
Homemade Dark Chocolate Hearts (Vegan)
Equipment
- 1 Saucepan
- 1 Silicone mold
Ingredients
- 1 cup unsweetened cocoa powder
- ¾ cup refined coconut oil melted
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Add the coconut oil to a small saucepan and warm it over very low heat until completely melted.¾ cup refined coconut oil
- Stir in the maple syrup and vanilla extract, then add the cocoa powder and a pinch of salt. Cook over low heat, stirring constantly with a whisk or wooden spoon until the mixture is smooth and well combined. Make sure there are no lumps.1 cup unsweetened cocoa powder, ¼ cup pure maple syrup, 1 teaspoon vanilla extract, 1 pinch salt
- Carefully pour the chocolate mixture into silicone molds. I used a small heart-shaped silicone mold with 24 cavities, but you can use any freezer-safe container or mold you have.
- Transfer to the freezer and chill until completely solid. Enjoy immediately, and store any leftovers in the refrigerator or freezer.
Notes
- Use low heat: Keep the entire mixture over very low heat, just warm enough to melt the coconut oil and combine the ingredients. Never let it boil or simmer.
- Storage: Store the chocolate hearts in an airtight container in the refrigerator for 1-2 weeks or in the freezer for several months. Keep them chilled because the coconut oil will soften at room temperature.
Nutrition
If you try these homemade dark chocolate hearts, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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