These are the best vegan hot chocolate bombs! You get to enjoy creamy, rich hot chocolate, plus watching the bombs explode is so fun! Kids love this treat and it is the perfect dessert for the holidays.
Hot chocolate is one of those classic holiday treats, just like dairy free peppermint bark, dairy-free eggnog, and healthier peppermint brownies, and when I saw the hot cocoa bombs go viral, I knew I had to create a dairy free version for you to try. And they turned out so good! I can't wait for you to try them!
Table of Contents
Why you will love this recipe:
- The taste! These hot chocolate bombs make the most delicious hot chocolate that is rich and creamy, perfectly sweet, and extra smooth and chocolatey.
- They're so fun! Watching the chocolate bomb melt and explode into a delicious creamy drink never gets boring.
- You only need 3 ingredients to make these vegan hot chocolate bombs!
- They're a healthy alternative to store bought hot chocolate. Not only are these hot cocoa 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, and kids love them!
- These dairy free hot chocolate bombs store really well and can be frozen for later.
- You can put whatever ingredients you like inside the hot cocoa bomb including options like edible sprinkles or mini marshmallows.
If you are a fan of hot chocolate you need to try my oat milk hot cocoa.
Ingredients and substitutions:
- Cocoa powder - the base of every hot chocolate mix. You could use cacao powder instead.
- Coconut sugar - one of my favourite natural sweeteners which is used to give this hot chocolate the perfect amount of sweetness, while keeping it refined sugar free.
- Dairy free dark chocolate - you can either use dark chocolate chips or dark chocolate bars to make these chocolate bombs.
- Optional fillings: you can add other fillings such as mini marshmallows, ground cinnamon or edible sprinkles to these hot chocolate balls to make them even more fun.
Recipe variations and add ins:
- To make peppermint hot chocolate bombs: use mint chocolate bars instead of dark chocolate bars.
- Depending on how sweet you like your hot chocolate feel free to add more or less coconut sugar to the cocoa powder mix.
- Try using vanilla coconut sugar to give this hot chocolate a hint of vanilla flavour.
- 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.
Key equipment:
Half-sphere, or semi-sphere silicone molds - these are key for making these hot chocolate bombs - I use these silicone molds. I have tried making hot chocolate bombs without silicone molds and they just don't work out well.
How to make vegan hot chocolate bombs:
Step 1
First, using a microwave safe dish, microwave the chocolate in 30 second increments on high heat, until melted.
Step 2
Once the chocolate is melted, use a spoon to scoop 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 the 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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Once the chocolate bombs are hardened, remove them from fridge. To serve, place each chocolate 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!
Top tips:
- Place the silicone molds in the freezer for a few minutes before putting the melted chocolate in them to help the chocolate 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.
How to store:
Store these dairy-free hot chocolate bombs in the fridge in an airtight container for up to 2 weeks. They also freeze really well in an airtight container for up to 3 months.
Vegan hot chocolate bombs FAQs:
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
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.
No you do not.
Yes they are!
Other vegan desserts you will love:
Recipe
Vegan Hot Chocolate Bombs
Equipment
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
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- You can add other fillings such as mini marshmallows or sprinkles.
- Store these in the fridge in an airtight container.
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