So, if vegans can only eat plant-based food, what happens when they’ve got a chocolate craving?
Can they grab a chocolate bar, rip open a grab bag of choccy treats or open up a box of chocs? Or (heaven forbid) is chocolate classed as being a vegan no-go zone?
How do vegans get their chocolate fix? Don’t fret, all will become clear…
Can I eat chocolate if I’m vegan?
Well, cacao, the main base ingredient in chocolate happens to be a plant. Cacao comes from the Theobroma cacao plant or cocoa tree, which grows natively in the Americas, West Africa and parts of Asia.1
So, surely that’s a good sign, that the base ingredient is plant-based? Well, yes it is, but as we all know, there are lots of other ingredients that go into making chocolate – sweeteners, milk, and so on and so forth.
It’s these ingredients that can potentially make chocolate not every vegan-friendly. But in answer to the all-important question, ‘Can I eat chocolate if I’m a vegan?’, you can, providing it doesn’t contain any of those other ‘rogue’ ingredients.
What popular snacks are vegan?
You’d be surprised at how many everyday snacking staples are vegan-friendly. They include:2
- Dorito’s chilli heatwave tortilla chips.
- Eat Real quinoa snacks.
- Nakd bars.
- Metcalfe’s Skinny Popcorn.
- Ryvita multiseed thins.
- Kettle veg chips.
- Kello sea salt and balsamic rice cakes.
- Tyrrells yassa spiced peas.
- Meridian peanut butter.
- Yushoi baked pea snacks.
Back to the chocolate, what brands of chocolate are vegan?
The good news just keeps on getting better. We’ve told you vegans can eat chocolate, and we’ve also just listed some other non-chocolatey snacks vegans can happily snack away on.
Now, for the even better news….there’s a whole heap of vegan chocolate brands out there, all dedicated to delivering pure vegan joy in the form of vegan chocolate-coated snacks and more.
Popular vegan chocolate brands and products – as purchased (and loved) by our customers:
- NOMO Caramel & Sea Salt Choc Bar.
- Mummy Meagz Boo Boo Egg.
- NOMO Fruit & Nut Crunch Bar.
- Balance Belgian Dark Chocolate Bar.
- Vego White Almond Bliss.
- NOMO Dark Chocolate Bar.
- Daisy & Dam D&Ds Vegan Dark Chocolate Drops.
- Enjoy! Salted Caramel Filled Vegan Chocolate.
- Booja-Booja Award-winning Selection.
- Vego Vegolino Pralines.
- Raw Halo Vegan Mylk & Vanilla Raw Chocolate.
Can I make my own vegan chocolate-coated snacks?
You most certainly can. It’s perfectly possibly for you to create your own vegan sweet treats, including vegan chocolate-coated snacks and other chocolatey yumminess. And these recipes will help make it happen:
Vegan chocolate-covered strawberries
- 30 strawberries
- 200g vegan chocolate or chocolate chips
- 1 tsp coconut oil
- Wash the strawberries and lay them on a paper towel to dry. They must be completely dry before dipping in chocolate.
- Break up the chocolate and add to a microwave-safe bowl with the coconut oil. Microwave in 30-second intervals, taking out to stir every 30 seconds until smooth and melted.
- Dip the strawberries into the chocolate and place them on to a parchment-lined baking tray.
- Place in the fridge to partially set and then bring them out to drizzle the remaining chocolate over the top before returning to the fridge to set completely.
Vegan chocolate truffles
For the ganache:
- 1 and 3/4 cups (10.5oz/300g) vegan chocolate or chocolate chips
- 240ml coconut cream
- 22g unsweetened cocoa powder (for rolling)
For the chocolate coating:
- 300g vegan chocolate or chocolate chips
- 1 tsp coconut oil
- Break up the chocolate for the ganache into a mixing bowl.
- Heat the coconut cream to a simmer on the stove or in the microwave.
- Pour the coconut cream over the chocolate in the bowl. Mix it into a chocolate sauce.
- Place into the fridge to set for around 2 to 3 hours.
- When set, use an ice cream scoop or a spoon to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball.
- Place the balls on a parchment-lined baking tray and put in the freezer to harden.
- Then break up the chocolate for the chocolate coating, and microwave in 30 second intervals, bringing out to stir every 30 seconds until completely smooth and melted. Add in your coconut oil and stir in.
- Drop the balls into the chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate and back on to the parchment-lined baking tray.
- Decorate with chocolate shavings.
- Return to the fridge for the chocolate to set and enjoy!
Author: Donia Hilal, Nutritionist
Donia started her career as a freelance nutritionist, later she joined Nestle as their Market Nutritionist to help support their healthier product range, before joining the team at Holland & Barrett in January 2018. Donia has 6 years experience as a Nutritionist and also works with clients on a one to one basis to support their goals which include weight loss, prenatal and postnatal nutrition and children’s health.
Donia has a special interest in; weight management, plant-based nutrition, pregnancy nutrition, special diets and disease risk reduction. Donia’s LinkedIn profile
Last updated: 27 November 2020