7 Best Vegan Chocolate Recipes For Your Kids
This article is for you if you enjoy chocolate! You'll drool over these 6 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. Therefore, it is plant-based food. That's why 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 in addition to 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.
In light of cacao's high nutritional value, That raw chocolate is healthy is no surprise. In particular, it includes vitamins like vitamin C, minerals like iron, calcium, magnesium, copper, potassium, proteins, fiber, and other nutrients that give you more energy and makes you feel better.
Antioxidants are also present in fruits, vegetables, grains, and nuts. Antioxidants are abundant in vegan chocolate, even higher than in berries. It has anti-aging qualities because of this.
5. Strengthens Healthy Blood Sugar
Eating sugar-free vegan chocolates is an excellent option for people with diabetes because sugar in our bodies is essential for creating ATP.
This energy molecule drives the function of cells and organs. Additionally, it's 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
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
- 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
- Preheat the oven to 350°F (175°C). Use parchment paper to line an 8×8-inch pan.
- Sift the cocoa powder, almond and oat flour, baking soda, salt, and pumpkin pie spice together in a medium bowl.
- 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.
- In a double boiler, make the chocolate ganache. 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.
- Sprinkle the 2 tablespoons of dark chocolate chunks, the chopped hazelnuts, and the flaky sea salt on top of the vegan tahini brownies after spreading the ganache. Keep the brownies in the refrigerator for a harder brownie.
2. Vegan Chocolate Cream Cakes
These gluten-free, healthful, and easy-to-make raw chocolate cakes are delicious! They are the perfect size for individual serving.
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. In the filling, cashews behave similarly. 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
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
- In a food processor (or a high-speed blender), add all ingredients and process until well combined. The crust should barely stick together.
- Scoop the pecan chocolate crust into the mini cheesecake pan you just grabbed. To firmly press it into the pan, use your fingers.
- Set the cheesecake pan aside while you make your filling.
Method To Make The Chocolate Filling
- If desired, soak cashews for ten to fifteen minutes before thoroughly rinsing. Blend the cashews, maple syrup, vanilla, and water in a blender. To make it creamy, blend for a short while.
- Add your cacao powder and coconut oil after that. Blend until smooth. It might be necessary to scrape down the sides several times. To make it nice and smooth, keep blending.
- 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 being removed from the pan. This chocolate dish is delicious, with or without additional chocolate and pecans.
3. Vegan Glazed Chocolate Doughnuts
Are you looking for a brunch treat that will please everyone? Thanks to a mixture of applesauce and almond butter, these delectable doughnuts are created from almond flour and rice flour, making them gluten-free and oil-free.
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
- 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. Portion the batter into the doughnut tins using a tiny ice cream scoop (approximately 2 teaspoons) 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. For a delightful crunch, if desired, top with cocoa nibs.
- During this time, the chocolate glaze will dry on the doughnuts.
- Refrigerate for storage.
4. Vegan ‘Milk' Chocolate Bars
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
- 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.
- 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
You won't believe how delicious these chocolatey nuggets are; you can prepare them 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
- 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)
- 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 Crème Chocolate Truffles
If you try this oh-so-delicious raw vegan truffle, 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
- 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 taking them from the mould (or ice cube tray) and enjoying them.
- Because they will soften at room temperature, store them in the freezer until you are ready to indulge.
7. Aquafaba Chocolate Mousse
Every lover of chocolate will adore this vegan chocolate mousse. It is straightforward to make with 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
- 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
- Pour chickpeas into a medium bowl, including the brine (aquafaba).
- Beat the aquafaba for 10 to 15 minutes, or until foam peaks form, using an electric whisk. 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 will stay in place.
- During the last few minutes of stirring, add the cream of tartar to this. Refrigerate the whisked aquafaba.
- Melt the vegan chocolate over a pan of simmering water in a heat-resistant bowl. After a few minutes, the chocolate ought to have melted. With a wooden spoon, whisk the mixture until it is silky and glossy. 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. With the remaining aquafaba, repeat this procedure 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.
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 7 Best Vegan Chocolate Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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