Decadent Vegan Keto Chocolate: Recipes and Variations

For those embracing a vegan and ketogenic lifestyle, the desire for chocolate treats doesn't have to be a forbidden indulgence. It's entirely possible to create delicious, sugar-free, and low-carb chocolate creations that align with these dietary choices. This article explores various recipes and techniques for crafting your own vegan keto chocolate, from simple fat bombs to elaborate Dubai-inspired chocolates and creamy puddings.

The Allure of Vegan Keto Chocolate

The ketogenic diet, characterized by high fat, low carbohydrate, and moderate protein intake, has gained popularity for its potential health benefits, particularly for individuals with insulin resistance and hormonal imbalances. Combining this with a vegan lifestyle requires careful consideration of ingredients to ensure both nutritional needs and dietary restrictions are met. Vegan keto chocolate recipes offer a way to enjoy a beloved treat without compromising these principles.

Health Benefits

Vegan keto chocolate can be a source of healthy fats. Moreover, using sugar alternatives will allow you to enjoy sweets without raising blood sugar levels.

Core Ingredients for Vegan Keto Chocolate

Crafting delectable vegan keto chocolate relies on a few key ingredients:

• Cocoa Butter: This is the fat extracted from the cacao bean, providing the rich, melt-in-your-mouth texture characteristic of chocolate.
• Cocoa Powder: Unsweetened cocoa powder delivers the intense chocolate flavor while keeping the carbohydrate content low.
• Sugar-Free Sweetener: Erythritol, stevia, and monk fruit are popular choices for adding sweetness without the blood sugar spike associated with traditional sugar.
• Coconut Oil: This versatile oil contributes to the smooth texture and adds healthy fats.
• Dairy-Free Milk Alternative: Coconut cream or Mooala Keto Mylk (a thick and creamy sugar-free option) are excellent bases for chocolate puddings and can be used in other recipes to add richness.

The Importance of Cocoa Powder Quality

The brand of cocoa powder used significantly impacts the final product, as some brands contain higher carbohydrate levels than others. Opting for a high-quality, low-ash content cocoa powder, such as Vegan Cocoa Powder from Santa Barbara Chocolate, ensures a pure cacao flavor.

Read also: Vegan Diet for Diabetes Management

Recipe 1: Vegan Keto Chocolate Fat Bombs

These simple treats are quick to prepare and offer a customizable way to satisfy chocolate cravings while boosting fat intake.

Ingredients

• 5.3 oz (about 1 1/4 cup) cocoa butter
• 3.5 oz (about 1 1/2 cups) cocoa powder
• 2 tsp Swerve Confectioners Sugar Replacement (or other sugar-free sweetener)
• 1 tsp vanilla
• Sea salt
• Optional mix-ins: raw or roasted nuts, seeds, dried fruit, coconut, nut butter, coconut butter

Instructions

1. Melt the cocoa butter in a double boiler.
2. Pour the melted cocoa butter into a large glass measuring cup or bowl.
3. Add cocoa powder, Swerve Confectioners Sugar Replacement, vanilla extract, and a couple of pinches of sea salt. Whisk together until smooth.
4. Place a 24-count silicone mold onto a baking sheet for easier transport to the fridge.
5. Add any desired mix-ins to the molds.
6. Pour the chocolate mixture evenly into the molds, about 1 tablespoon per circle.
7. Transfer to the fridge and let it sit for 2-3 hours, or chill in the freezer for a quicker set.

Customization Options

The beauty of these fat bombs lies in their adaptability. Consider these additions:

• Nuts: Hazelnuts, almonds, pecans, or macadamia nuts add crunch and healthy fats.
• Nut Butters: Peanut butter or almond butter can be swirled into the chocolate or layered in between.
• Coconut: Shredded unsweetened coconut provides a tropical flavor and satisfying texture.

Recipe 2: Dairy-Free Keto Chocolate Chips or Chocolate Bars

This recipe provides instructions for making your own vegan keto chocolate that can be enjoyed as chips or bars.

Ingredients

• 4 ounces cacao butter
• 3 ounces unsweetened baking chocolate
• 1 tablespoon coconut cream
• ¼ cup Swerve confectioners’-style sweetener
• 1 tablespoon cocoa powder
• 1 teaspoon coffee extract (optional)
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla-flavored liquid stevia
• ¼ teaspoon fine sea salt

Instructions

1. Place the cacao butter, baking chocolate, and coconut cream in a saucepan over medium-low heat and stir until melted.
2. Whisk in the confectioners’-style sweetener and cocoa powder.
3. Turn off the heat and whisk in the remaining ingredients until smooth.
4. Taste and add more confectioners’-style sweetener, if desired.
5. Pour the chocolate into molds and refrigerate for 1 hour.

Storage

Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 3 months.

Recipe 3: Creamy Keto Chocolate Pudding

This recipe uses just 3 simple vegan ingredients and no avocado!

Read also: Vegan Diet for Bodybuilding

Ingredients

• Mooala Keto Mylk (or full-fat coconut cream)
• Sugar-free chocolate (100% dark chocolate or chocolate chips)
• Arrowroot powder (arrowroot starch)

Instructions

1. Heat the coconut cream to a boil in a large pot, then reduce the heat to medium.
2. Add in your favorite keto-friendly chocolate and stir it into the liquid until it completely dissolves.
3. Remove about 1/4 cup of the liquid and place it into a separate bowl. Mix the arrowroot into the reserved liquid until it forms a paste.
4. Add the paste back to the chocolate milk mixture, and reduce the heat to medium-low. Stir the mixture until it thickens, about 5-7 minutes.
5. Pour the chocolate pudding mixture into a large bowl or separate serving glasses.
6. Let it cool to room temperature.

Serving Suggestions

• Berries: Sliced strawberries, blueberries, raspberries, or blackberries
• Nuts & seeds: Slivered raw almonds, crushed hazelnuts, pumpkin or sunflower seeds
• Coconut cream: Whipped or plain coconut cream

Recipe 4: Vegan Keto Dubai Chocolate

This recipe offers a sugar-free, dairy-free, and gluten-free take on the viral Middle Eastern-inspired treat.

Ingredients

• 3.5 oz sugar-free chocolate (100g)
• 5 tbsp coconut oil, divided
• 6 oz pistachios, roasted & salted (170g)
• 3.5 oz dried coconut
• 1 tsp vanilla extract
• Liquid stevia, to taste

Instructions

1. In the top part of a double boiler, or a small mixing bowl set over a pot of heated water, melt together the sugar-free chocolate and 1 tablespoon of the coconut oil.
2. Distribute half the melted chocolate into the wells of the silicone chocolate mold and either swirl the molds or use a silicone pastry brush to make sure the sides and bottom of the mold are completely covered. Transfer the mold to the freezer to let the chocolate set.
3. While the chocolate is setting, make the pistachio butter by blending the pistachios, remaining coconut oil, vanilla extract and stevia (or sweetener of choice) in a food processor. Once smooth, stir in the coconut flakes.
4. Once the chocolate has set in the molds, distribute the pistachio filling equally amongst the hearts and cover with the remaining chocolate.
5. Chill until set and enjoy!

Optional additions

You can blend 2 tablespoons of tahini or cashew butter in with the pistachios to make a richer filling. If you want to make the white chocolate swirls on top, melt together 1 tablespoon of vegan white chocolate with 1/2 tbsp of coconut oil and drizzle it in the mold before adding in the chocolate.

Recipe 5: Dairy-Free White Chocolate

This recipe provides instructions for making your own vegan keto white chocolate that can be used in several recipes.

Ingredients

• 170 g cacao butter (6 oz)
• 1 cup coconut milk powder or heavy cream powder (120 g/ 4.2 oz)
• 1/3 cup powdered Erythritol or Swerve or Allulose (50 g/ 1.8 oz)
• 1 tsp vanilla bean powder or 2 tsp sugar-free vanilla extract
• Pinch sea salt
• Optional: few drops of liquid stevia to taste
• Optional: 1/2 tsp sunflower lecithin powder if you plan to bake with it

Instructions

1. Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat.
2. Remove from the heat and set aside. Add sunflower lecithin (if using).
3. Add vanilla powder (or vanilla extract), and salt. If you want a sweeter taste, add a few drops of stevia.
4. Pour the mixture into a food processor or blender.
5. Pour into candy or chocolate molds and let the chocolate harden in the refrigerator.
6. Once solid, remove from the molds. Store at room temperature or refrigerate for up to 3 months.

Tips and Considerations

• Sweetness Level: Adjust the amount of sweetener to your preference. Remember that some sugar-free sweeteners have a different intensity than traditional sugar.
• Mix-Ins: Experiment with different nuts, seeds, and flavor extracts to create unique chocolate experiences.
• Stabilizers: If using your homemade vegan keto chocolate for baking, consider adding a stabilizer like sunflower lecithin to prevent the chocolate from separating.
• Coconut Milk Powder: When using coconut milk powder, opt for products with paleo-friendly tapioca maltodextrin and ensure they are dairy-free.
• Nut Allergies: If nut allergies are a concern, substitute nut flours with pecan flour or use seed-based alternatives.
• Embrace Experimentation: Don't be afraid to modify recipes and develop your own signature vegan keto chocolate creations.

Read also: Lose Weight with Veganism

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