Best Vegan Chocolate Recipes For Your Kids In 2024

Best Vegan Chocolate Recipes For Your Kids

This article is for you if you enjoy chocolate! You'll drool over these vegan chocolate recipes for sure. Desserts, snacks, ice cream, baked goods, and more are all included!

What Makes Vegan Chocolate Different From Regular Chocolate?

Chocolate is made from cacao, so it is a plant-based food. Many people cannot distinguish between vegan and regular chocolate.

When eaten in its most natural state, chocolate is vegan. However, milk and milk fat, both animal products, have been added to most chocolates on the market during processing.

It won't contain any of these ingredients if you purchase vegan chocolate online in Canada.

Health Benefits Of Vegan Chocolate

1. Improves Heart Health

Vegan chocolate enhances heart health due to its ability to lower LDL cholesterol and raise blood pressure.

Studies demonstrate that the presence of flavonoids and antioxidants in raw chocolate can help reduce the risk of cardiovascular disease by 30%.

Additionally, it's thought to be able to lower the risk of stroke, though more studies are required to determine the connection between chocolate and heart health.

What is chocolate's purpose? Copper, magnesium, and vitamin E content all have heart-healthy properties. Copper ensures that blood cells receive oxygen, whereas magnesium improves blood flow.

2. Boosts Brain Health

Vegan chocolate enhances brain function and heart health. It stimulates the brain and shares characteristics with caffeine.

Therefore, it has a purpose. But why is that? Because it isn't as potent as coffee, it works its magic without making you feel lightheaded or shaky.

3. Reduces Stress

According to a Swiss study, eating 1½ oz of dark chocolate every day for two weeks helped anxiety sufferers' stress hormone levels and lessened the metabolic effects of stress.

4. Rich In Nutrients

Cacao powder, which, unlike cocoa powder, is created by cold-pressing raw cacao beans, makes up raw chocolate. Most of their nutrients were preserved since they were not heated during processing.

Given cacao's high nutritional value, it is no surprise that raw chocolate is healthy. It contains vitamins like vitamin C, minerals like iron, calcium, magnesium, copper, potassium, proteins, fibre, and other nutrients that give you more energy and make you feel better.

Antioxidants are also present in fruits, vegetables, grains, and nuts. Vegan chocolate has an even higher antioxidant content than berries, which gives it anti-aging qualities.

5. Strengthens Healthy Blood Sugar

Eating sugar-free vegan chocolates is an excellent option for people with diabetes because sugar is essential for creating ATP in our bodies.

This energy molecule drives the function of cells and organs. It's also the best option for those on a diet and those who favour dairy-free goods.

One of their greatest advantages is that vegan chocolates support healthy blood sugar levels and improve cell function.

6. Enhances Your Mood

The ingredients in vegan chocolate can raise serotonin levels, also known as the “happiness hormone.” You feel happier, which lifts your spirits. Additionally, men and women are said to find it an aphrodisiac.

7. Increases Blood Flow And Heart Health

Consuming vegan chocolates has several health benefits, not the least of which is their abundance of flavonoids and antioxidants.

It indicates that they aid in lowering cholesterol levels and improving blood flow, avoiding problems like high blood pressure and cardiovascular diseases.

Additionally, these chocolates are high in magnesium and copper, which aid in better blood flow and the simple delivery of oxygen to your blood cells.

Best Vegan Chocolate Recipes For Your Kids

1. Vegan Tahini Brownies Recipe

These decadent tahini brownies are vegan, gluten-free, and healthful. Despite being made with healthy ingredients like winter squash, tahini, and coconut sugar, they are rich, decadent, and gooey.

Prep time: 30 minutes | Cook time: 30 minutes | Total time: 60 minutes | Servings: 12

Ingredients

Aquafaba: 6 tablespoons
Unsweetened cocoa powder: ½ cup
Almond flour or almond meal: ¾ cup
Gluten-free oat flour: 2 tablespoons
Baking soda: ½ teaspoon
Sea salt: ¼ teaspoon
Pumpkin pie spice: 1 tablespoon
Ground cinnamon: 1½ teaspoons
Ground ginger: ½ teaspoon
Ground nutmeg: ½ teaspoon
Ground cloves: ¼ teaspoon
Ground allspice: ¼ teaspoon
Cooked honeynut squash: ½ cup, puréed
Smooth tahini: ½ cup at room temperature
Pure maple syrup: ¼ cup
Coconut sugar: ½ cup
Pure vanilla extract: 1 teaspoon
Dark chocolate chunks or vegan chocolate chips: ½ cup

Ingredients For The Toppings

Dark chocolate chunks or vegan chocolate chips: 2 tablespoons
Roasted hazelnuts or almonds: 2-3 tablespoons, chopped (optional)
Coarse sea salt or flaky sea salt: ½ teaspoon (optional)

Ingredients For The Chocolate Ganache

Dark chocolate: 3 oz, roughly chopped
Coconut oil: 4 teaspoons (I prefer the refined variety for a more neutral taste)
Coconut cream: ⅓ cup
Sea salt: 1 pinch

Method

Preheat the oven to 350°F (175°C). Use parchment paper to line an 8×8-inch pan.
In a medium bowl, sift the cocoa powder, almond and oat flour, baking soda, salt, and pumpkin pie spice together.
Add 6 tablespoons of chickpea liquid from a can (aquafaba) to a small bowl. Beat the aquafaba for 60-90 seconds with an electric mixer on medium speed until it begins to foam.
Blend the honeynut squash purée, tahini, maple syrup, and coconut sugar in a big bowl. Add the aquafaba and vanilla and mix to combine.
With a wooden spoon, blend the wet and dry ingredients by adding them together and stirring until everything is well combined.
Fold in the ½ cup of chunks of dark chocolate using a silicone spatula.
Spread the batter in the prepared baking pan and smooth it with a spatula. Bake the vegan tahini brownies for about 30 minutes (until the edges pull away from the pan).
Insert a knitting needle in the centre and check if it is clean.
Add the ganache, and let the brownies cool for 20 minutes on a wire rack.
Make the chocolate ganache in a double boiler. Stir the coconut oil and chopped chocolate into the hot water until the chocolate is melted and creamy. Whisk in the coconut cream and a dash of sea salt with the heat turned off.
After spreading the ganache, sprinkle the 2 tablespoons of dark chocolate chunks, the chopped hazelnuts, and the flaky sea salt on top of the vegan tahini brownies. For a harder brownie, keep the brownies in the refrigerator.

2. Vegan Chocolate Cream Cakes Recipe

These gluten-free, healthful, and easy-to-make raw chocolate cakes are delicious, and they are the perfect size for individual servings.

You can save them to consume during the week or serve them to each party guest. Making raw desserts is a lot of fun and is accessible to everyone.

It's fun to bake these raw chocolate cakes with your children. Additionally, the recipe is easily adaptable to suit your tastes.

Any nut will do for the crust, even if pecans are specified. Cashews behave similarly in the filling. These raw chocolate cakes are delicious!

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes | Servings: 12

Ingredients For The Pecan Chocolate Crust

Pecan meal: 1 cup
Medjool dates: 3-4 (or 2-3 tablespoons maple syrup)
Cacao powder: ½ cup
Pinch sea salt
Vanilla

Ingredients For The Chocolate Filling

Cashew pieces: 2 cups
Coconut oil, liquid: ½ cup
Maple syrup or agave nectar: ½ cup
Water: ½ cup
Vanilla: 2 teaspoons
Raw cacao powder or cocoa powder: ¾ cup

Ingredients For The Optional Toppings

Crushed pecans
Chocolate sauce

Method To Make The Pecan Chocolate Crust

Add all ingredients to a food processor (or a high-speed blender) and process until well combined. The crust should barely stick together.
Scoop the pecan chocolate crust into the mini cheesecake pan you just grabbed. Use your fingers to press it firmly into the pan.
Set the cheesecake pan aside while you make your filling.

Method To Make The Chocolate Filling

If desired, soak the cashews for ten to fifteen minutes before thoroughly rinsing. Blend the cashews, maple syrup, vanilla, and water in a blender. Blend for a short while to make it creamy.
After that, add the cacao powder and coconut oil. Blend until smooth. You might need to scrape down the sides several times. Keep blending until smooth.
After blending the chocolate filling, spoon the mixture into the small cheesecake moulds.
Place the chocolate cream cakes in the freezer to firm up for a few hours before removing them from the pan. This chocolate dish is delicious with or without additional chocolate and pecans.

3. Vegan Glazed Chocolate Doughnuts Recipe

Are you looking for a brunch treat that will please everyone? These delectable vegan glazed chocolate doughnuts, made from almond and rice flour, are gluten-free and oil-free, thanks to a mixture of applesauce and almond butter.

The glaze uses full-fat coconut milk and dark chocolate rather than coconut oil and sugar. The vegan glazed chocolate doughnuts are the dessert you have been imagining! They are perfect for enjoying healthy, chocolatey, and doughnut-like foods.

Prep time: 10-15 minutes | Cook time: 8 minutes | Total time: 18-23 minutes | Servings: 12

Dry Ingredients For The Doughnuts

Blanched almond flour: 1 cup
Brown rice flour: 1 cup
Cocoa powder: ⅓ cup
Minimally processed sugar, like coconut sugar: ⅓ cup
Baking soda: 2 teaspoons

Wet Ingredients For The Doughnuts

Unsweetened non-dairy milk: 1 cup
Unsweetened applesauce: ½ cup
Raw almond butter: ¼ cup
Ground flax seeds: 2 tablespoons
Water: 4 tablespoons
Vanilla: 2 tablespoons
Lemon juice: 1 teaspoon

Ingredients For The Glaze

Vegan dark chocolate: 8 oz
Full-fat coconut milk: 8 oz

Method

Preheat your oven to 350°F.
Prepare a non-stick doughnut pan (or two, if necessary; many only accommodate six pieces).
Combine the ground flax seeds and the water. Then, set aside.
Mix all the dry ingredients and blend all of the wet ingredients.
Combine the wet and dry components. Use a tiny ice cream scoop (approximately 2 teaspoons) to portion the batter into the doughnut tins to ensure even filling.
Bake for 20 minutes.
Glaze after letting it cool.
Chop the chocolate (or use chocolate chips) for the glaze, then blend it with the coconut milk in a saucepan.
Heat on low while swirling regularly to melt the chocolate and smooth the mixture.
After cooling, dunk the doughnuts in the chocolate mixture. If desired, top with cocoa nibs for a delightful crunch.
During this time, the chocolate glaze will dry on the doughnuts.
Refrigerate for storage.

4. Vegan Milk Chocolate Bars Recipe

This tasty, quick, dairy-free chocolate recipe will help you make vegan milk chocolate. It is naturally gluten-free, refined sugar-free, and made with cacao butter.

Prep time: 35 minutes | Cook time: 20 minutes | Total time: 55 minutes | Servings: 2

Ingredients

Coconut sugar: 3 tablespoons
Hazelnut butter: 2-3 tablespoons
Cacao powder: 2 tablespoons
Pinch of Himalayan salt
Vanilla bean: ¼ teaspoon chopped
Coconut oil: 2 tablespoons
Medjool dates if you want there to be a chewy middle.

Method

Blend everything until smooth and liquid, except the dates.
Pour into chocolate bar moulds or any other moulds of your choosing.
Put a date in the center to make it chewy, then refrigerate until they harden.

5. Vegan Chocolate Fudge Recipe

You won't believe how delicious these chocolatey nuggets are. They can be prepared in just 5 minutes with 5 ingredients.

These delectable bites are also caffeine-free because carob is used instead of chocolate, making them kid-friendly.

Prep time: 10 minutes | Cook time: 60 minutes | Total time: 70 minutes | Servings: 14

Ingredients

Carob powder: ¾ cup
Almond butter: ½ cup
Coconut oil: ⅓ cup
Medjool dates: ½ cup, pitted
Sea salt: 1 pinch
Almonds: ⅓ cup, chopped (optional)

Method

Combine all the vegan fudge ingredients in a food processor and pulse until completely smooth.
When the mixture is ready, pour it into an ice cube tray and freeze it for 20 to 30 minutes.
Place this in the freezer in a sealed container for up to two months.

6. Raw Strawberry Creme Vegan Chocolate Truffles Recipe

If you try this oh-so-delicious raw strawberry creme vegan chocolate truffles, you're in for a treat! You can eat more than one a day, even if it is an indulgence.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 6-8

Ingredients For The Chocolate

Coconut oil: 1 cup, melted or liquid
Raw cacao powder: ½ cup
Maple syrup or raw agave nectar: ¼ cup

Ingredients For The Crème Filling

Cashew butter: ½ cup
Strawberries: 1½ cup, fresh or thawed
Coconut oil: ½ cup
Pink Himalayan salt: ¼ teaspoon
Maple syrup or raw agave nectar: 1-2 tablespoons
Lemon, juiced: ½
Vanilla extract: ½ teaspoon

Method

In a food processor, combine each component for the crème filling and process until well-combined and creamy.
In a medium-sized bowl, add all the topping ingredients and toss to combine thoroughly.
Spoon a dollop of chocolate topping into each chocolate mould or ice cube tray.
Place a tablespoon of the crème filling on the bottom of the chocolate layer.
Top the crème filling with one more spoonful of the chocolate mixture.
Put the vegan truffles into the freezer for 20 to 30 minutes or until they are hard.
Put the truffles on the countertop briefly before enjoying them from the mould (or ice cube tray).
Because they will soften at room temperature, store them in the freezer until you are ready to indulge.

7. Aquafaba Chocolate Mousse Recipe

Every lover of chocolate will adore this vegan chocolate mousse. It is straightforward and easy to make with a few ingredients. Additionally, the fantastic fluffy texture of this delectable vegan dessert is the aquafaba.

Prep time: 15 minutes | Cook time: 60 minutes | Total time: 1¼ hours | Servings: 4

Ingredients

Vegan chocolate: 3.5 oz
Chickpeas: 1 can
Cream of tartar: 1 packet (1 teaspoon)
Sweetener of choice (optional): either a drizzle of maple syrup, a good pinch of stevia or a few teaspoons of sugar

Method

Pour chickpeas into a medium bowl, including the brine (aquafaba).
Beat the aquafaba using an electric whisk for 10 to 15 minutes or until foam peaks form. The brine will behave just like egg whites: first, it will get white and bubbly, then denser, and finally stiff enough that you can tip the bowl upside down while the whisked aquafaba stays in place.
During the last few minutes of stirring, add the cream of tartar. Refrigerate the whisked aquafaba.
Melt the vegan chocolate in a heat-resistant bowl over a pan of simmering water. After a few minutes, the chocolate should have melted. Whisk the mixture until silky and glossy with a wooden spoon. Add any sweetener you're using now, then set the pan aside to cool.
Add a dollop of the whisked aquafaba to the cooled but still melted chocolate (you don't want it to be too pasty; however, warm chocolate will ruin the recipe).
Fold it into the chocolate very, very gently. Repeat this procedure with the remaining aquafaba until there is none left. The mousse will noticeably puff up significantly. You must take time with this step to avoid beating the air out of the whisked aquafaba.
Pour the mousse into 4 little pots or cups, then chill for a few hours to let it solidify before serving.

Conclusion

I love these vegan chocolate recipes, and my kids do too. Don't miss trying these vegan chocolate recipes at home; you may try them on any occasion. Let us know if you have any queries.

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

JeannetteZ

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