Vegan Chocolate Coffee Candies
Indulge in the rich, velvety goodness of these Vegan Chocolate Coffee Candies—an irresistible treat that perfectly blends deep chocolatey notes with the bold kick of espresso. Made with luxurious dark vegan chocolate, creamy full-fat coconut milk, and a hint of maple syrup, these bite-sized delights are a guilt-free way to satisfy your sweet tooth. Infused with aromatic vanilla and finished with a delicate dusting of cocoa powder, they’re as decadent as they are easy to make. With just 20 minutes of prep and a handful of simple ingredients, these no-bake vegan candies are perfect for gifting, entertaining, or enjoying as an after-dinner treat. Plus, this small-batch recipe stores beautifully in the fridge, making it a go-to for chocolate lovers who appreciate plant-based indulgence.
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Recipe Information
Ingredients
- 200 grams Dark vegan chocolate (70% cocoa or more)
- 120 milliliters Full-fat coconut milk
- 2 teaspoons Instant espresso powder
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil
- 2 tablespoons Maple syrup
- 2 tablespoons Cocoa powder (for dusting)
Instructions
1. Start by breaking the dark vegan chocolate into small pieces and place them in a heatproof bowl.
2. In a small saucepan, heat the coconut milk over medium heat until it's just about to simmer, but do not let it boil.
3. Remove the coconut milk from the heat and stir in the instant espresso powder until it fully dissolves.
4. Pour the hot coconut milk over the chocolate pieces. Let it sit undisturbed for a minute to melt the chocolate.
5. Gently stir the chocolate and coconut milk together until you get a smooth mixture.
6. Add the vanilla extract, coconut oil, and maple syrup to the chocolate mixture and stir until well combined.
7. Line a small square baking dish or a similar sized container with parchment paper, leaving some overhang on the sides for easy removal later.
8. Pour the chocolate mixture into the prepared dish and spread it out evenly with a spatula.
9. Allow the mixture to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set completely, around 2 hours.
10. Once set, lift the chocolate slab out using the parchment paper and place it on a cutting board.
11. Dust the top with cocoa powder using a fine mesh sieve.
12. Using a sharp knife, cut the slab into small candy-sized squares.
13. Store the candies in an airtight container in the refrigerator for up to two weeks. Serve chilled and enjoy!
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 78.1 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1962 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
