This homemade vegan sugar-free chocolate is a velvety, rich treat that comes together in a matter of minutes. Blending unrefined cacao with coconut oil and classic fruit and nut fillings, it delivers all the decadence of your favourite chocolate bar without any refined sugar.

Making your own plant-based chocolate at home is surprisingly simple, requiring only a handful of ingredients and a little time to set.

The great thing about homemade chocolate is that you’re in control of the ingredients, avoiding artificial additives and excessive sugars. In this recipe, we use sweeteners to achieve a sweet, creamy chocolate flavour that’s great for anyone who needs to reduce their sugar intake.

A handful of chewy sultanas and crunchy peanuts are folded throughout the simple coconut oil and cacao base to give every bite an addictive contrast of textures.

This vegan and sugar-free chocolate is great as an afternoon pick-me-up, a quick after-dinner sweet treat, or a thoughtful handmade gift. Best of all, it requires no complex tempering techniques; just a quick melt, whisk, and chill.

• A quick and easy vegan chocolate recipe that requires no specialist equipment or skills.
• Provides a tasty chocolate fix without refined sugar.
• Coconut oil makes the melt-in-the-mouth chocolate smooth and indulgent.
• The recipe can be customised with your favourite mix-ins and toppings.

Because coconut oil melts at room temperature when the weather is warm, this chocolate should be stored in an airtight container in the refrigerator. It will keep well for up to two weeks.

For a natural, sugar-free result, powdered stevia, monk fruit, or erythritol work exceptionally well.

A finely powdered or liquid sweetener dissolves much better in the melted coconut oil base, whereas coarse or granulated options can leave a grainy texture in the finished chocolate. If using a granulated alternative, use warm water to dissolve it thouroughly before whisking it into the cacao mixture.

The base of coconut oil and cacao powder is best left as is, but the sky’s the limit when it comes to the add-ins. Keep it close to the original recipe by using ingredients like dried cranberries, chopped almonds, pumpkin seeds, or toasted hazelnuts.

Alternatively, stray away from fruit and nuts with crunchy cacao nibs, coconut flakes, or chunks of your favourite low-sugar sweets and biscuits.

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Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £5!