Vegan chocolate-coated snacks

vegan chocolate truffles on a board with cocoa dusting

This article covers all you want (and need) to know about vegan sweet treats, including recipes for some yummy vegan chocolate-coated snacks!

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Nutrition

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.

Vegan

Easy

Ingredients

30 strawberries
200g vegan chocolate or chocolate chips
1 tsp coconut oil

Method

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 onto 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.

Easy

Ingredients

600g vegan chocolate or chocolate chips
240ml coconut cream
22g unsweetened cocoa powder, for rolling
1 tsp coconut oil

Method

Break up 300g of 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 remaining 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 onto the parchment-lined baking tray.

Decorate with chocolate shavings.

Return to the fridge for the chocolate to set and enjoy!