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    Home » Course » Drinks

    Vegan Hot Chocolate Bombs

    Published: Nov 17, 2021 · Modified: Nov 4, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    Hot chocolate bombs Pinterest image

    These homemade vegan hot chocolate bombs are such a fun, delicious recipe. You get to enjoy creamy, rich hot chocolate, plus watching the bombs explode is so exciting! Kids love these and they are perfect for the holidays. You'll love that these hot cocoa bombs are also vegetarian, gluten free, dairy free, refined sugar free, and paleo. 

    Hot chocolate bombs on a plate with a bowl of marshmallows beside them.

    Why you will love this recipe: 

    • The taste! You get rich and creamy hot chocolate that tastes just like it's store bought. 
    • They're so fun! Watching the chocolate bomb melt and explode into a delicious creamy drink never gets boring.
    • They're a healthy alternative to store bought hot chocolate. Not only are these homemade hot chocolate bombs vegan, but they are also vegetarian, dairy free, gluten free, paleo, and refined sugar free. 
    • They make a great homemade gift, are perfect for the holidays (or anytime) and kids just love them! 
    • These dairy free hot chocolate bombs store really well and can even be frozen for later.
    • You can put whatever ingredients you like inside the hot cocoa bomb including fun options like edible sprinkles or marshmallows.

    Key ingredients and equipment: 

    • Half-sphere, semi-sphere, or dome silicone molds - these are key for making these hot chocolate bombs - I use these silicone molds that I ordered from Amazon.
    • Cocoa powder - the key to making the hot chocolate mix - you can also use cacao powder too!
    • Coconut sugar - one of my favourite natural sweeteners to give this hot chocolate the perfect amount of sweetness, while keeping it refined sugar free.
    • Dairy free dark chocolate - I use these vegan dark chocolate bars but you could also use vegan chocolate chips.

    How to make this recipe:

    Step one:

    First, using a microwave safe dish, microwave the chocolate in 30 second increments on high heat, until melted.

    A glass measuring cup full of melted chocolate with a spoon in it.

    Step two:

    Once the chocolate is melted, use a spoon to spoon about 1 tablespoon of melted chocolate into each silicone mold. Use the spoon to move the chocolate around so that the entire mold is filled up to each edge. Place the mold in freezer for 10 minutes to harden. Once the chocolate has hardened, carefully remove it from the molds by flipping the molds upside down and peeling the mold off of each chocolate sphere.

    Melted chocolate in sphere silicone molds.

    Step three:

    While the chocolate hardens, you will make the hot cocoa powder by mixing the cocoa powder and coconut sugar in a bowl. Set this aside.

    Hot chocolate powder mix in a bowl with a spoon.

    Step four:

    Now, fill half the chocolate spheres with the cocoa mix plus any extras that you want (eg. marshmallows, sprinkles etc) - these will form the bottoms of the spheres.

    Hot chocolate bombs filed with cocoa and marshmallows.

    Step five:

    Then heat a large pan over low heat and gently press the remaining empty (or top half) of the chocolate spheres down onto the skillet for 2-3 seconds so that the edges melt slightly.

    Half a chocolate sphere being heated in a frying pan on the stovetop.

    Step six:

    Now press two sphere halves together (one empty one and one with the hot chocolate mix) and repeat for the remaining spheres. Place the hot chocolate bombs on a plate and let them refrigerate for 10 minutes.

    A glass baking dish filled with hot chocolate bombs.

    Step seven:

    Once the chocolate bombs are hardened, remove them from fridge. To serve, place each bomb in a mug. Heat 1 cup of coconut milk (or other milk of choice) and slowly pour the hot milk over the bomb to let it melt. Stir well to remove any clumps and enjoy!

    A mug of hot chocolate with mini marshmallows on top.

    Chef's tips:

    • Place the silicone molds in the freezer for a few minutes before putting the melted chocolate in them, to allow the chocolate to harden even faster. 
    • When removing the hardened chocolate spheres from the molds be careful not to crack the chocolate. I find the best way to do this is to flip the molds upside down, place them on the counter and then peel the mold away from each chocolate sphere.

    Variations and add ins: 

    • Feel free to add other items to the hot chocolate mix including ground cinnamon, marshmallows, or sprinkles.
    • To make peppermint hot chocolate bombs use mint chocolate bars instead of dark chocolate bars.
    • Instead of cocoa powder you can use cacao powder.
    • Depending on how sweet you like your hot chocolate feel free to add more or less coconut sugar to the cocoa powder mix.
    • You can use any type of heated milk that you like when you serve these hot chocolate bombs - my favourite is coconut milk but other options include almond milk, macadamia nut milk, soy milk or oat milk. 
    • Try using vanilla coconut sugar to give this hot chocolate a hint of vanilla flavour. 
    • You can decorate these hot chocolate bombs however you like - drizzle them in a little more chocolate, drizzle them in melted white chocolate or sprinkle them with sprinkles or crushed candy canes.
    • To make these hot chocolate bombs paleo use a paleo compliant chocolate (ie. one that is dairy free and soy free like these Zazubean chocolate bars or these Hu Kitchen chocolate bars).

    How to store:

    Store these hot chocolate bombs in the fridge once they are finished.

    Dairy-free hot chocolate bombs on a plate with a bowl of marshmallows beside them.

    Frequently asked questions: 

    What brands of marshmallows are vegan?

    Not all brands of marshmallows are vegan. You want to look for brands that don't contain gelatin. Here is a list of vegan marshmallow brands:
    Dandies vegan marshmallows 
    Yummallo vegan marshmallows
    Goodland Farms vegan marshmallows
    Sarah's Candy Factory vegan marshmallows 
    Trader Joe's vegan and gluten free marshmallows 
    Ananda Foods vegan marshmallows

    What if I don't have a sphere silicone mold? 

    If you don't have a sphere silicone mold it is very difficult to make hot chocolate bombs. I have seen others recommend wrapping eggs in plastic wrap and using that as a mold, but I tried that method and could never get it to work. 

    Other desserts you will love: 

    • Vegan Eggnog
    • Dairy Free Peppermint Brownies
    • Vegan Christmas Crack
    • Vegan Apple Pie Bars
    • Vegan Turtle Bars

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Vegan Hot Chocolate Bombs Recipe

    Vegan Hot Chocolate Bombs

    These homemade vegan hot chocolate bombs are such a fun treat! Watch them explode and then enjoy rich and creamy hot cocoa.
    5 from 5 votes
    Print Pin Rate
    Course: Beverage, Dessert, Drinks
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Vegan
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Freeze time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 199kcal
    Author: Dr. Erin Carter

    Ingredients

    • 6 ounces dark chocolate (choose dairy free)
    • 1/4 cup cocoa powder (or cacao powder)
    • 1/4 cup coconut sugar

    Instructions

    • In a microwave safe dish, microwave the chocolate in 30 second increments on high heat, until melted.
    • Once melted, use a spoon to spoon about 1 tablespoon of melted chocolate into each silicone mold. Use the spoon to move the chocolate around so that the entire mold is filled up to each edge. Place the mold in freezer for 10 minutes to harden. Once the chocolate has hardened, carefully remove it from the molds by flipping the molds upside down and peeling the mold off of each chocolate sphere.
    • While the chocolate hardens, make the hot cocoa powder by mixing the cocoa powder and coconut sugar in a bowl. Set this aside.
    • Fill half the chocolate spheres with the cocoa mix plus any extras that you want (eg. marshmallows, sprinkles etc) - these will form the bottoms of the spheres.
    • Heat a large pan over low heat and gently press the remaining empty (or top half) of the chocolate spheres down onto the skillet for 2-3 seconds so that the edges melt slightly.
    • Press two sphere halves together (one empty one and one with the hot chocolate mix) and repeat for the remaining spheres. Place the hot chocolate bombs on a plate and refrigerate for 10 minutes.
    • Once hardened, remove the hot chocolate bombs from fridge. Place each bomb in a mug. Heat 1 cup of coconut milk (or other milk of choice) and pour over the bomb to let it melt. Stir well to remove any clumps and enjoy!

    Notes

    1. Store these in the fridge in an air tight container. 
    2. Decorate these hot cocoa bombs any way you like - with more dark chocolate, white chocolate or even sprinkles!
    3. If you are serving a crowd feel free to double or triple the recipe.

    Nutrition

    Calories: 199kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 257mg | Fiber: 4g | Sugar: 11g | Vitamin A: 11IU | Calcium: 25mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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