We’ve mastered Vegan Dark Chocolate, but after so many reader requests for a milk chocolate recipe, we knew it was time to experiment further. After many (many) rounds of testing, we cracked the code!
Our friends helped select the winning version with a blind taste test, so you know it’s good when pure taste is the deciding factor. Let us show you how it’s done!
This 6-ingredient, low sugar vegan milk chocolate recipe is creamy, rich, and SO satisfying. Plus, it’s super simple to make and uses ingredients you likely have on hand right now!
How to Make Vegan Milk Chocolate
Compared to dark chocolate, milk chocolate is typically sweeter, has a less intense cacao flavor, and has milk in some form to make it creamier (powdered milk, milk fat, or condensed milk).
To keep it dairy-free, we swapped out dairy milk for coconut cream. But adding too much coconut cream can cause it to get too mousse-y and fudgy, so we had to find the perfect balance.
After much trial and error with cacao butter vs. coconut oil, we found coconut oil much easier to work with. And it gives this chocolate a melt-in-your-mouth texture. Swoon!
We opted for cacao powder for a pronounced but not overwhelming chocolate flavor. You can also use Dutch-process cocoa powder if that’s more your thing — it will reduce the bitterness even more.
For sweetener, we went with coconut sugar and blended it into a fine powder for a silky-smooth texture. We think stevia would also work well.
Next, we blended everything with a little salt and vanilla using an immersion blender, then poured the mixture into these bar molds to let set in the freezer. It’s that easy!
We hope you LOVE this chocolate. It’s:
& SO delicious!
This would be the perfect treat for keeping in the freezer for when chocolate cravings strike!
More Chocolate Recipes
- 5-Ingredient Vegan Dark Chocolate Bars
- Easy Vegan Chocolate
- DIY Dark Chocolate Almond Bars
- 2-Ingredient Chocolate Truffles
- 10-Minute Chocolate Truffles (Date-Sweetened)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Milk Chocolate (Low Sugar)
- 1 cup melted coconut oil
- 1/2 cup coconut cream (room temperature or warm, not cold)
- 1/2 cup raw cacao powder or unsweetened cocoa powder
- 1/4 cup coconut sugar, powdered (blend in a blender to achieve powder*)
- 1 pinch sea salt
- 1/4 tsp vanilla extract
FOR TOPPING optional
- Cacao nibs
- Sea salt
- To the cup of an immersion blender, add melted coconut oil, coconut cream (room temperature), cacao or cocoa powder, powdered coconut sugar*, a pinch of salt, and vanilla. Blend well to combine, scraping down sides as needed.
- Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, more vanilla to enhance the chocolate flavor and add depth of flavor, or more cacao/cocoa powder for intense chocolate flavor.
- Pour your chocolate into molds of choice. I like these bar molds, but you can also just pour into paper cupcake liners, or an 8×8-inch baking dish lined with parchment paper and chop into bars or "bark" after freezing. At this point, you can also sprinkle on your cacao nibs and sea salt (both optional).
- Carefully transfer to freezer (I like setting my mold on a baking sheet or plate so it sits flat and is stable while chilling). Remove from molds once the chocolate is fully set — about 30 minutes.
- Store covered in the refrigerator for several weeks or in the freezer for 1 month (sometimes longer). It can be out at room temperature up to 1 hour, but it does get a little soft and can melt if too warm.
*Nutrition information is a rough estimate calculated without optional ingredients.
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