9 Best Vegan Chocolate Almond Recipes For Your Kids

9 Best Vegan Chocolate Almond Recipes For Your Kids

Even on its own, chocolate is delicious and works well with various flavours. You can have it with mint, peanut butter, sea salt, citrus, berries, and almonds. Particularly tasty snacks are chocolate and almonds.

A chocolate bar or pastry with almond chunks is divinely crunchy. Alternatively, you can make chocolate pastries with almond meals or flour.

This article shares some of the best dairy-free Chocolate Almond Recipes. Please choose your favourite one and try it with your family and friends!

1. Vegan Chocolate Almond Energy Bites

These vegan chocolate almond energy bites are a tasty snack with chocolate flavour that will keep you going strong! An airtight container in the fridge will keep this dairy-free, sugar-free snack fresh for approximately a week. You can prepare batches of these and freeze them.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 12

Ingredients

• Medjool dates: 1 cup, pitted
• Almonds: 1 cup
• Chia seeds: 2 tablespoons
• Coconut oil: 1 tablespoon
• Almond butter: 2 tablespoons
• Raw cacao powder: 3 tablespoons

Method

1. Place the almonds in a food processor and pulse just enough to break them up. Add the other ingredients and stir until the mixture resembles a sticky paste.
2. After shaping into balls, freeze for an hour before storing in the refrigerator.
3. Keep them chilled in an airtight container until you eat them.

2. Vegan Spicy Chocolate Almond Butter Tahini Cups

These vegan spicy chocolate almond butter tahini cups are elegant dark chocolate cups filled with a creamy, rich mixture of tahini, almond butter, and a dash of cayenne to give them a little extra. They are delicious. Additionally, they are freezer-friendly and quite easy to create.

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 24

Ingredients

• Vegan dark chocolate: 12 oz
• Cayenne: 1 teaspoon
• Almond butter: ½ cup
• Tahini paste: 1 tablespoon
• Agave: 1 tablespoon
• Coarse salt: 1 tablespoon

Method

1. To melt chocolate, use either a water bath or a microwave, but monitor it every 15 seconds to avoid burning.
2. After thoroughly stirring, add the cayenne pepper.
3. Use a mini-muffin pan and mini-muffin liners.
4. Pour a half-teaspoon of chocolate into each cup. Rotate the liner in your hand to coat the bottoms.
5. After removing the chocolate from the freezer, top each cup with a tiny dollop of the almond butter/tahini mixture using two teaspoons.
6. Place a small amount of leftover chocolate in each cup, covering the almond butter-tahini ball entirely.
7. Place once more in the freezer for 15 minutes.
8. Mix the almond butter, tahini paste, and agave with a whisk while the chocolate is setting (you can also use a hand mixer if you want).
9. Once the chocolate has thawed, add a little amount of the almond butter/tahini mixture.

3. Vegan Chocolate Almond Chia Protein Bars

These no-bake vegan Chocolate Almond Chia Protein Bars are delicious snacks with healthy ingredients high in protein and energy.

Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes | Servings: 1

Dry Ingredients

• Oats: 1½ cups
• Protein powder: ½ cup
• Almonds: 1½ cups, roughly chopped
• Cocoa powder: ⅓ cup
• Chia seeds: ⅓ cup
• Dairy-free chocolate chips: ¼ cup
• Salt: ¼ cup

Wet Ingredients

• Dates: 1¼ cups
• Water: ¼ cup
• Natural peanut butter: 1½ cups
• Dairy-free milk, unsweetened: 1½ cups
• Maple syrup: ¼ cup
• Vanilla extract: 1 teaspoon

Method

1. Start with the dates. Place the dates and water in a blender or food processor, and mix or process until you get a date paste. Add a little extra water to start moving things if you need to.
2. The remaining wet ingredients—peanut butter, dairy-free milk, maple syrup, and vanilla extract—should all be mixed in a medium bowl with the date paste. If your peanut butter is thick and won't combine, try warming it.
3. Whisk together the dry ingredients (oats, protein powder, almonds, cocoa, chia seeds, chocolate chips, and salt).
4. Utilizing your hands will help combine the wet and dry ingredients until thoroughly combined.
5. Press the dough evenly onto an 8-inch pan coated with parchment paper or plastic wrap when everything is incorporated.
6. Chill for at least one hour in the refrigerator or thirty minutes in the freezer before removing from the pan and cutting into sixteen squares. After cutting, I prefer to keep these bars in the fridge.
7. Enjoy!

4. Vegan Chocolate Almond Tart

It's very simple to make this vegan chocolate almond tart. It tastes SO GOOD! You can make the ideal classy dessert with just 7 ingredients for any occasion.

The best thing is that this tart can truly feed a multitude because it is so rich that all it takes is a tiny sliver to send you into chocolate ecstasy!

You can probably get around 16 excellent pieces for a 9-inch tart pan. The best thing in life is coconut whipped cream served with fruit, vegan ice cream, or both.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 3

Ingredients

• Almond meal: 3 cups
• Melted coconut oil: 3 tablespoons
• Maple syrup: 3 tablespoons
• Desiccated coconut: ⅓ cup
• Coconut milk: 1 cup
• Vanilla: 1 teaspoon
• Dark chocolate chips/vegan chocolate: 1 pound

Method

1. Set your oven to 350°F.
2. A bowl contains a mixture of almond meal and coconut. Pour over the almond meal/coconut mixture in a separate, smaller bowl after melting the coconut oil and maple syrup.
3. Despite what you might believe, you have plenty of liquid. It sticks when you pinch some dry and wet ingredients, so keep combining them to coat them thoroughly. When you squeeze a small amount of the dry and the wet together, it sticks, so keep mixing them until they are well covered.
4. Fill the almond meal mixture into a 9-inch tart pan. Push the mixture into the pan from the sides and bottom using the bottom of a measuring cup. Until the center and sides start to brown, bake for 18 to 20 minutes. Bring to room temperature.
5. In a heat-safe bowl, put your chocolate chips in.
6. The coconut milk and vanilla should be simmering in a small saucepan. Pour coconut milk over the chocolate chunks, then wait three to five minutes before mixing.
7. After letting the chocolate mixture settle until smooth, combine it with the coconut milk. Spread evenly in the tart pan after pouring.
8. Place in the refrigerator for an hour or until solid.

5. Vegan Chocolate Almond And Thyme Tarts

These vegan chocolate almond and thyme tarts are a delicious, smooth, creamy dessert recipe that will impress vegans and non-vegans. The tart's savoury thyme topping brings out the mousse's dark, chocolatey undertones.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 3

Ingredients For The Pie Crust

• Large flake oats: 1¼ cups
• Almond flour: ¾ cup
• Melted coconut oil: ⅓ cup
• Maple syrup: ¼ cup
• Cocoa powder: 2 tablespoons
• Salt: ¾ teaspoons
• Cinnamon: ½ teaspoons

Ingredients For The Chocolate Mousse Filling

• Silken tofu: 1 package
• Vegan dark chocolate: 3.5 oz
• Coconut oil: 1 teaspoon
• Maple syrup: 3 tablespoons
• Cocoa powder: 2 tablespoons
• Dark rum: 3 tablespoons
• Vanilla extract: ½ teaspoon
• Sea salt: ¼ teaspoon
• Almond milk: ¼ cup

Ingredients For The Topping

• Fresh thyme
• Almonds, chopped

Method

1. Set the oven to 350°F. Almonds and oats should be placed in a food processor and processed until powdered. As heated to a medium-high temperature, maple syrup, cocoa powder, salt, and cinnamon are added to melted coconut oil and combined by stirring.
2. Blend the ingredients for the pie crust with the liquid mixture in the food processor until the result resembles dough (approximately 3-5 minutes).
3. Press the pie filling into the tart pan's bottom, across the borders, and up the sides to form your tart shells. Create tart shells with a thickness of approximately ½ cm.
4. Bake the tart shells in the oven for 15 minutes or until golden brown. Then, after taking the tarts out, let them cool completely before removing the pans. Before using, clean the food processor.
5. Prepare the chocolate mousse filling while the tart shells are cooling. Put the silken tofu in a fine mesh bag (used for producing nut milk), a bundle of a thin dish towel, or a pair of clean tights to remove the excess water.
6. Transfer the tofu to the food processor after thoroughly pressing any extra water. Blend the tofu for 2-3 minutes or until silky and smooth.
7. A medium-sized pot should be filled with 2 inches of water and simmered. Place the pan on top of a saucepan. Ensure that the bottom of the bowl does not touch the water.
8. Melt the chocolate and coconut oil in the bowl while occasionally swirling with a wooden spoon.
9. Put melted chocolate in the dish. Melt the chocolate and coconut oil in the bowl while occasionally swirling with a wooden spoon.
10. Blend melted chocolate, almond milk, maple syrup, vanilla, sea salt, and cocoa powder in a food processor. Blend until fully incorporated and smooth.
11. Fill tart shells with chocolate mousse filling, spreading it evenly. Add chopped almonds and fresh thyme to the tarts' tops.

6. Vegan Chocolate-Covered Peanut Butter Almond Stuffed Dates

These vegan chocolate-covered peanut butter almond stuffed dates are soft, chewy Medjool dates filled with peanut butter and almonds and dipped in melted chocolate, which are the ideal pleasure because their ingredients are natural, whole-food components.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 3

Ingredients

• Medjool dates: 20
• Tamari roasted almonds: 40
• Natural peanut butter: 3⅓ tablespoons
• Chocolate chips: ½ cup
• Coconut oil: 1 teaspoon

Method

1. Pit the dates and cut them open.
2. Put half a teaspoon of peanut butter inside each date.
3. Put the peanut butter inside 2 tamari almonds.
4. In a medium bowl, warm the coconut oil and chocolate chips together. Dip each stuffed date into the chocolate using two forks or a toothpick inserted in the middle.
5. Place on a baking sheet lined with parchment paper after being covered with chocolate, and sprinkle with sea salt (optional)
6. Set the chocolate in the freezer for at least 25 minutes.
7. Enjoy!
8. Store it in the refrigerator or freezer.

7. Vegan Chocolate Ice Cream With Almonds, Cacao Nibs And Black Sea Salt

This vegan chocolate ice cream is plentiful, fashionable, and unbelievably tasty despite being vegan, gluten-free, and processed sugar-free.

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 6

Ingredients

• Unsweetened almond milk: 1 cup
• Maple syrup: ⅓ cup
• Raw coconut nectar: ⅓ cup
• Unsweetened full-fat coconut milk: 2 cups
• Pure vanilla extract: ½ tablespoon
• Xanthan gum: 1 teaspoon
• Raw cacao powder: ¾ cup
• Black sea salt: ½ teaspoon
• Toasted almonds: 2 tablespoons
• Raw cacao nibs: 2 tablespoons
• Pink Himalayan salt: 1 pinch

Method

1. Blend the almond milk, coconut milk, maple syrup, xanthan gum, vanilla, pink Himalayan salt, and cacao powder until smooth. Add the remaining ⅓ cup of raw coconut nectar last.
2. The mixture will become thicker and take on the texture of yogurt. Place the mixture in a medium basin, wrap it in plastic wrap, and chill for one to two hours or overnight. Add toasted almonds, 2 tablespoons, ½ teaspoon, and 2 tablespoons of black sea salt.
3. Chill the raw cacao nibs in a small bowl with the mixture simultaneously. 3. After turning on the ice cream maker, pour the mixture in and then wait 15 to 20 minutes for it to thicken.
4. For exact timing and procedure, refer to the manufacturer's instructions for your ice cream maker. Just before the complete mixture has churned, add the cooled salt, almonds, and cocoa nibs to ensure even distribution.
5. Not too much mixing will cause the salt to dissolve. The texture of the ice cream will be creamy and soft. After transferring the ice cream to an airtight container, freeze it for a few hours or overnight. Serve 1 or 2 scoops in a small bowl with a drizzle of coconut nectar, almonds, cacao nibs, and a dash of black sea salt.
6. Follow the manufacturer's instructions for your ice cream machine for precise timing and procedure. In the last few seconds of churning, add the cooled salt, almonds, and cacao nibs, just long enough for them to be incorporated and distributed evenly.

8. Homemade Almond Butter Cups

These amazing homemade almond butter cups are delicious!

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 6

Ingredients

• Raw cacao powder: ¾ cup
• Coconut oil: ½ cup, melted
• Pure maple syrup: ¼ cup
• Almond butter: 6 tablespoons
• Coarse sea salt

Method

1. A bowl contains melted coconut oil, maple syrup, and cacao powder.
2. Add a thin layer to a muffin pan. You can use cupcake liners if you prefer.
3. Put the muffin pan in the freezer for five minutes.
4. Remove and put a dollop of almond butter in the middle of each cup. Pour the remaining cacao mixture over the top to cover.
5. Return to the freezer for another two minutes, enabling the tops to solidify somewhat. Remove from the freezer and add coarse sea salt to each cup.
6. Return the frozen items to the freezer and leave them there for 5–10 minutes or until they become solid.

9. Dark Chocolate Almond Truffles

When you can, reward yourself and your sweet tooth, which is exactly what these dark chocolate almond truffles are ideal for!

These decadent sweet nibbles include dates and toasted almonds. Make yourself some of these dark chocolate almond truffles when you can.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 18

Ingredients

• Almonds toasted: ⅓ cup, finely chopped
• Unsweetened coconut shreds or flakes: ¼ cup
• Medjool dates: 1 cup
• Cocoa or cacao powder: ⅓ cup
• Unsweetened almond butter: ½ cup
• Unsweetened non-dairy milk: 2 tablespoons
• Almond extract: ½ teaspoon
• Vanilla extract: ½ teaspoon
• Salt: ¼ teaspoon

Method

1. First, let's roast the almonds. It takes two minutes to heat a small skillet on medium. Add the chopped almonds and simmer, stirring periodically, for about 5 minutes or until they begin to brown. Place aside for the time being and transfer to a bowl to cool.
2. Once the coconut is in the food processor, pulse it until it resembles tiny flakes larger than sesame seeds. (Avoid over-processing to avoid producing coconut flour!) Place aside in a small bowl for the time being.
3. Put the dates in the food processor unsoaked. Pulse until they are finely minced and beginning to resemble a paste.
4. Remove the cover, break up any clumps that form while processing, and resume pulsing.
5. Add the cocoa powder, almond butter, non-dairy milk, almond extract, vanilla, and salt to the food processor. Process until absolutely smooth, occasionally pausing to scrape the edges or, if necessary, break up large blobs.
6. Once it's smooth, add the previously set aside roasted almonds and pulse a couple of times to incorporate them into the mixture.
7. Form a ball of the mixture measuring 1 inch across (or about ¾ oz) using your hands, and then roll it in the coconut pieces you previously left aside, pushing the coconut into the outside of the ball to create a well-rounded ball.
8. Place the remaining truffle mixture in your storage container after eating it all.
9. Put the container under cover and keep it in the fridge.

Conclusion

It is a given that eating more plant-based foods and reducing our meat intake will improve our overall health, including our heart, digestion, allergies, and mental and physical well-being.

Unfortunately, eating dairy products has several unfavourable side effects and has also been linked to several medical conditions, including acne, hormone imbalance, cancer, and prostate cancer.

And while you're at it, we urge you to educate yourself on the advantages of a plant-based diet for your health and the environment.

I trust you enjoyed this article about the 9 Best Vegan Chocolate Almond Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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