5 Cool Vegan Chocolate Recipes

Since I am a huge chocolate lover, I would love to share with you 5 cool vegan chocolate recipes I prepare very often. I believe that among these 5 different tastes you’ll find at least one you’ll fall in love with. Prepared with chocolate combined with fresh juicy fruit or frozen berries or with nuts or jam, they are all delicious and smell wonderful.

Chocolate Pudding

Here’s a recipe that costs less than any other choco cream (nutela etc.) but far more nutritious version of the same. Since it contains exotic fruit it should be consumed on daily basis. This pudding can be used as a spread for pancakes, toast, as a topping for cookies etc. If coconut milk is not available, any other vegetable milk would suit just fine.

Chocolate Pudding VEGAN


  • 1 ripe avocado
  • 250ml of coconut milk
  • cocoa
  • vanilla extract
  • select according to your preferences among stevia, carob, maltex, maple syrup


Blend all ingredients until you get the desired density. The density is reduced by the addition of coconut milk.

Chocolate Cake With Bananas

Here’s the perfect chocolate treat that won’t take up too much of your time but it sure will provide you with stimulating and de-aging antioxidants thanks to cocoa and with plenty of essential vitamins found in bananas that will help you get through the day. Recent research has shown that consummation of bananas helps in the production of the hormones serotonin and melatonin, which regulates mood and sleep, help relax your muscles and relieve stress. So,don’t hesitate to try out this delicious vitamin bomb.

Chocolate Cake With Bananas


  • 2 bananas
  • 400 g of flour
  • 1 packet of yeast
  • 1 cup of olive oil
  • cocoa powder to taste
  • 2 cups of brown sugar
  • 2 cups of vegetable milk (oatmeal proved the best)
  • 1 to 2 tablespoons of cinnamon
  • dark chocolate with at least 70% of coconut (for melting)
  • sprinkles

The amounts may vary according to personal tastes. (if you want add more chocolate, less cinnamon …)


Preheat oven to 200 degrees. Meanwhile, cut the bananas into small pieces. Add the sugar and mash it with mixer until it becomes as homogeneous as possible. Then, add oil and go back to mashing. Finally, add the cocoa, milk and cinnamon and beat until it is fully homogeneous and smooth. Gradually, add the flour and yeast as you continue whisking. Put a little oil into a baking pan (you can use parchment paper to do this) and sprinkle over some flour to prevent from sticking. Pour the mixture into the pan and place it in the oven at 200 degrees for 15 minutes.Then lower the temperature to 180 degrees and leave another 15 or 20 minutes. To see if it’s ready, you can pierce it with a toothpick and if it comes out dry it’s done. While the cake is baking you can melt the chocolate. Get the cake out of the oven and add the melted chocolate.Then you can decorate it with sprinkles or the way you like

Chocolate Cake With Berries And Nuts

This cake is so simple and so delicious that it must have been placed on our list of delicious vegan chocolate recipes.

Chocolate Cake With Berries And Nuts

1. step: Dough

  • 2 cups of raw almonds
  • ½ cup of raw cashews
  • 1 cup of dates
  • 1 teaspoon of molten chocolate

Mix all the ingredients and blend (I use a simple blender and it works just fine). Pour water little by little until the mixture is ready to be shaped in mold for cake.

2. step: Chocolate layer

  • 1 cup raw almonds
  • 1 melted dark chocolate (or half a cup of raw cocoa)
  • 2 teaspoons of coconut oil
  • 2 teaspoons of agave syrup
  • pinch of unrefined sea salt

Mix the ingredients in the blender until you get the smooth mass. If the mass is too heavy, dilute with rice milk. Then pour the mass over the dough you prepared before, place in fridge and leave it for about half an hour.

3. step: Fruit layer:

  • 2 packages of frozen mixed berries
  • ½ cup of raw cashew nuts
  • 2 teaspoons of coconut oil
  • 2 teaspoons of agave syrup
  • juice of ½ lemon

Mix all in the blender and pour the mixture over the chocolate layer. Leave the cake overnight to harden.

Beetroot Cake

Yes, beetroot! Many people don’t like the taste of it but in this combination with chocolate, almonds and jam it tastes (almost) completely different… lots of people can’t even guess what they are eating until you tell them.

Beetroot Cake


  • 300 g raw beetroot chopped finely
  • 100 ml of olive oil
  • 80 g of brown sugar or honey
  • 250 ml  oats/rice/almond milk
  • 90 g spelt flour
  • 110 gr integral flour
  • baking powder
  • 3 tablespoons of cocoa


  • 2 tablespoons oil (preferably coconut)
  • few tablespoons of your favorite jam
  • 100 g of dark chocolate (without milk)
  • walnuts, almonds

Blend oil and sugar in a larger bowl and slowly add milk, flour, baking powder, cocoa. Then add the beets. In an greased baking pan bake at 175 °C for about 50 minutes. Leave the cake for a while to cool then spread on with your favorite jam and ice the cake with chocolate. Decorate the cake with walnuts or almonds (or both) and leave it in the fridge for some time. The cake is much softer the next day, so you can leave it till tomorrow if you can wait for so long.

Cake With Apple And Chocolate Cream

I already wrote about this one, but it really is one of my favorites and I think it deserves it’s place on the list of the most cool vegan chocolate recipes. It’s so soft, sweet and juicy and its smell of fresh apple and vanilla is irresistible.

Cake With Apple And Chocolate Cream


  • 2 vanilla pods (can be omitted)
  • 3 cups of natural apple juice
  • pinch of unrefined sea salt
  • 1 cup of couscous
  • 1 cup of coarsely ground roasted hazelnuts
  • 2 cups of apples,cut into cubes

How to make it:

Slit vanilla, then with the tip of a knife remove the content and stir it into the apple juice. Put beans and vanilla. Boil apple juice and a few grains of sea salt. Remove the vanilla pods (they are put to boil because of the precious flavors to them). Put the couscous, hazelnuts and apples. Cook for 5 min with constant stirring so the couscous could cook properly. Pour the cooked mass into a baking pan, flatten and leave to cool. Meanwhile, prepare or reheat vegan chocolate cream, then pour it over the cake. The size of the cake cubes is up to you and then put roughly in the center of each future cube one hazelnut, as decoration. Leave the cake to cool at room temperature and then place it in the fridge to tighten.Cut into cubes and serve.


I hope you’ll try to make some of my 5 cool vegan chocolate recipes and I believe you’ll love them!