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Homemade Vegan Milk Chocolate

Homemade Vegan Milk Chocolate

This homemade vegan milk chocolate is so quick and easy to make that it’s faster and simpler than running out to the store. Plus it tastes so much better.
Course dairy free, Dessert, Gluten free, Vegan
Cuisine American
Keyword chocolate, milk chocolate, vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12
Calories 210kcal


  • 150 g cocoa butter
  • 75 g cocoa mass/cocoa powder
  • 100 g maple syrup
  • 60 g coconut milk powder
  • ½ cup raw hazelnut


  • Place the hazelnuts on a lined baking sheet and toast at 400F/200C for 5 minutes. Set aside and leave to cool.
  • In a medium-sized bowl, combine the cocoa butter and maple syrup.
  • Place the bowl in a water bath/bain marie and stir until the mixture reaches 40C/104F. It’s ok if there are some solid cocoa butter pieces still in the bowl.
  • Remove the bowl from the water bath/bain marie and continue stirring until the cocoa butter has fully melted.
  • Add the cocoa mass/cocoa powder and coconut milk powder into the bowl with the butter mixture and mix well until the temperature drops down to 27-29C/80-85F.
  • Pour the mixture into a silicon or hard plastic chocolate mold.
  • Sprinkle over the roasted hazelnuts and chill in the fridge until firm.



Serving: 40g | Calories: 210kcal | Carbohydrates: 12g | Protein: 2g | Fat: 19g | Saturated Fat: 14g | Sodium: 12mg | Potassium: 148mg | Fiber: 3g | Sugar: 6g | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg