Homemade Vegan Oat Milk Chocolate Bars

Shanika Graham-White

Homemade Vegan Oat Milk Chocolate Bars

With just a few ingredients and a little time in the freezer, these homemade chocolate bars come together quickly and easily. 

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Serves: 12

These simple, vegan chocolate bars from the Orchids + Sweet Tea cookbook have a nice snap on the outside and a melt-in-your-mouth texture on the inside—and are easily adaptable by adding nut butters, crunchy toppings, and sweet swirl-ins. 

What you need:

For the chocolate bar:
1¼ cups chopped cacao butter
2 tablespoons vegan butter, melted
1 cup cocoa powder 
¼ cup agave nectar
1 teaspoon vanilla extract
¼ cup oat milk
½ teaspoon flaky salt

For the toppings:
Cacao nibs
Chopped nuts (such as pecans, walnuts, almonds, or pistachios)
Vegan caramel sauce

What you do:

  1. For the chocolate bar, in a saucepan over medium-high heat, add cacao butter and let melt fully, stirring occasionally. Whisk in melted butter and cocoa powder until combined and smooth. Remove from heat and let cool completely.
  2. Once cooled, in a bowl, add melted chocolate mixture along with agave, vanilla, oat milk, and salt, stirring until smooth.
  3. Using chocolate bar molds, pour chocolate mixture into each cavity, until ¾ full. Sprinkle desired toppings over each bar. Carefully transfer to freezer, making sure they sit flat, for about 1 hour or until completely set. Remove from freezer, and gently pop out of molds.
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