Vegan Hot Chocolate Bombs: Rich, Decadent, and Dairy-Free!

These indulgent vegan hot chocolate bombs, made with dark chocolate, are charming enough to tempt even those who rarely partake of hot cocoa. (They also make elegant and mouth-watering gifts!)

They boast the rich flavor of dark chocolate, with just enough sweetness to satisfy a craving.

I might go so far as to say that they make the best hot chocolate I’ve ever had in my life.

Bold statement, I know, but see for yourself!

Hot chocolate bombs seem to be having a moment. Last year, I rarely saw them, and only in relatively fancy settings.

This year, they have taken over grocery stores, discount stores, and even dollar stores.

While this is very fun and tasty news for many of us, I did not see much in the way of vegan hot chocolate bombs.

What is a vegan (or considerate gift-giver) to do but make them at home?

As I mentioned in my protein hot chocolate recipe, I usually find traditional hot chocolate far too sweet.

On the other end of the spectrum, fancy drinking chocolate, while delicious, often has large chunks of chocolate that can be a bit tricky to melt with hot (vegan) milk alone if you are just making a single cup. They tend to be best prepared in a saucepan to fully melt the chocolate.

The solution?

Why, these, of course!

These vegan hot chocolate bombs have a similar delightful flavor as fancy drinking chocolate, but since the walls of the bomb shells are very thin, they melt quite easily with just hot milk, with no need to dirty a saucepan unnecessarily for a single cup.

How do you use these vegan hot chocolate bombs to make hot cocoa? (And what is a hot chocolate bomb?)

The whole idea of a hot chocolate bomb is that you get to place it in the bottom of your cup and have fun watching it “explode” as you pour hot (plant-based or otherwise) milk over it.

To drink, I used a large 14 ounce mug with one of these vegan hot cocoa bombs and almost 1.5 cups of hot milk (microwaved for 99 seconds). I thought that it was the perfect ratio of milk to chocolate.

Pin these vegan hot chocolate bombs for later!

Notes on the ingredients for this recipe and variations

Vegan dark chocolate – what chocolate is best for making vegan hot chocolate bombs?

After buying the dark chocolate chips (of course), I read that if you are trying to temper your chocolate, for best results, use bars or wafers of chocolate that have already been tempered (aka not chocolate chips).

(Don’t worry if you also have dark chocolate chips – there is a workaround! Check out the quick tempering section below.)

Are chocolate melts/wafers vegan?

I have never seen vegan chocolate wafers, so aim for a good bar of vegan dark chocolate containing only cocoa, cocoa butter, and sugar.

However dark you normally like your chocolate should work for this recipe. Look for at least 60% cocoa for the richest taste.

Can I use chocolate chips to make hot cocoa bombs, and should I?

I did, and they still turned out delicious and pretty. For personal and family consumption, and to not have to mess around with a thermometer, vegan dark chocolate chips work just fine.

However, if you truly want tempered chocolate, a bar is a better choice. For gift giving, and to avoid melted fingerprints, go with a bar and temper it (or wear plastic gloves).

Vegan mini marshmallows – what brands are vegan/allergy friendly?

I found Dandies brand mini vegan marshmallows at Natural Grocers, and of course you can buy them on Amazon. They come in vanilla and peppermint flavors, as well as pumpkin and maple. Dandies are mostly allergen-free, but they do contain soy.

I also found full-sized vegan marshmallows at Walmart (Yummallo brand), but they are a bit yellow so less photogenic.

Trader Joe’s does sell vegan marshmallows, but not all year round, so you may or may not be able to find some there. They were done for the year when I checked locally.

Campfire brand marshmallows are allergen-free, but they are not vegetarian.

Mini vegan chocolate chips or cacao nibs (optional but fun)

If you want traditional, sweet hot cocoa, choose mini vegan chocolate chips. For a healthier twist, try cacao nibs instead.

Cacao nibs are actually crushed up cacao beans, and the ones I found were coated with yacon to sweeten them a little.

Cacao nibs are not especially sweet to the typical American palate. There is a bit of bitterness to them. They reminded me a bit of chocolate covered espresso beans. (Read on for the health and spiritual benefits of cacao if you’re on the fence.)

Note that cacao nibs will not melt – you will have to fish them out of your mug with a spoon to eat them, but if you want a pleasant crunch of chocolatey flavor, go right ahead!

They might work better on top of vegan whipped cream on top of your hot cocoa than in the bombs themselves.

You could also try cacao powder for ease of use.

I found the mini vegan chocolate chips melted very easily in a glass of hot milk. If you only have full sized chocolate chips, just be aware that you may have a harder time getting them to melt without resorting to using a saucepan.

Vegan sugar

Coconut sugar tastes slightly less sweet than traditional sugar. For this reason, it would pair well with the mini vegan chocolate chips.

Zulka brand Morena cane sugar is one vegan sugar that I can easily find in grocery stores in my area (Target, Safeway, Walmart, etc.). It pretty much tastes just like standard cane sugar. However, it is processed without bone char, as traditional cane sugar is often made.

Since it tastes a bit sweeter, vegan cane sugar might pair better with the less sweet cacao nibs.

Of course, if you want slightly healthier hot chocolate, you can pair the cacao nibs with the coconut sugar.

Conversely, if you want traditional, very sweet hot chocolate, try mixing the mini vegan chocolate chips with the vegan cane sugar.

Turbinado sugar is also vegan.

Coconut oil

This is optional, but you may want to have some on standby in case you are having a hard time tempering the chocolate.

I found that adding the coconut oil made the melted chocolate dramatically easier to work with. That being said, it also made the cooled chocolate much more susceptible to melting fingerprints into.

I found the fingerprint issue an acceptable trade-off and would use coconut oil again.

Topping ideas

To decorate your hot cocoa bombs, try adding:

• crushed candy canes
• drizzled vegan chocolate
• drizzled vegan white chocolate
• crushed oreos
• vegan sprinkles
• turbinado sugar, or vegan colored sugar crystals.

Can I just use a store-bought hot cocoa mix instead?

Yes, if you have a vegan hot chocolate mix you like, you certainly don’t need to make one from scratch.

Follow their recommended quantity for one cup and add that to the bomb.

What are the best vegan hot chocolate powders to buy?

Double check the labels in case they have reformulated them, but Starbucks, Target brand Good and Gather, and Swiss Miss Non-Dairy currently have vegan hot chocolate mixes available for sale.

Are these vegan hot chocolate bombs gluten-free and nut-free?

Yes, all of the ingredients are naturally gluten-free and nut-free. If you add any toppings, just double check the ingredients on those to be sure.

Tempering chocolate – do you need to?

Tempering chocolate is a method of heating and then cooling it that improves its structural integrity. The tempering process produces the satisfying snap of chocolate, and also leaves it glossy, strong, and less susceptible to melting quite so quickly.

For household consumption it is not strictly necessary. However, for gift-giving, it may help the hot cocoa bombs remain intact and fingerprint-free.

It doesn’t take much extra time, so try it out and see how it helps.

How to temper chocolate

Note that this traditional method requires the use of a digital thermometer or a candy thermometer. Skip to the next section if you don’t have one.

1. Take 2/3 (or up to 3/4) of your finely-chopped chocolate and heat it up. (People typically use a double boiler over simmering water, but I just used a non-stick saucepan. Take care not to let any water get into your chocolate if you do use a double boiler. Water will cause the chocolate to seize, aka make the texture very unappealing.)
2. Place your thermometer in the chocolate. Stir frequently (I used a silicone spatula).
3. For dark chocolate, don’t allow it to exceed 120°F (or 105°F for milk or white chocolate). When the chocolate is fully melted, remove from heat.
4. Add the rest of the chocolate a little at a time and stir continuously until fully melted.
5. Keep stirring until the chocolate cools to about 82°F, then place back over heat. Reheat dark chocolate to 88°-91°F (or milk or white chocolate to 85°-87°F), then remove from heat and begin using.
6. Monitor the temperature and add it back to the heat occasionally for 5-10 seconds at a time to make sure it stays in range.

For full details, see Epicurious’ article on tempering chocolate and keeping it in temper.

How to temper chocolate without a thermometer

If you do not own a candy thermometer, you can use your skin temperature as a rough guide.

1. Heat between 2/3 and 3/4 of the chocolate over low to medium-low heat until you see it start melting. You can use a non-stick saucepan, or a double boiler set up. Alternatively, you can use a microwave safe bowl and microwave it for 60 seconds, then in 30 second bursts until smooth.
2. Stir until it is completely smooth, then test the temperature by dabbing a bit of melted chocolate under your lip (or on the inside of your wrist). You should be able to feel that it is hotter than your skin, and it should sting just a little.
3. Once hot, remove the melted chocolate from heat and stir in the rest of the unmelted chocolate, allowing the heat from the melted chocolate to melt the new chocolate more gradually.
4. Keep stirring to allow the chocolate to cool a bit. You will know it is ready when a little dabbed under your lip or on the inside of your wrist is cooler than your skin temperature. It might even feel refreshing.

Quick tempering

If you don’t want to fuss with any of the above, you can simply add some extra fat to your chocolate. I used 1 tsp of coconut oil with 1 cup of dark chocolate chips.

Note that this will yield glossier chocolate, but it will also melt slightly faster, so use plastic gloves or hold an ice pack (or bag of frozen peas, etc.) for a moment in between picking up the molds to squish them together to minimize melty fingerprints.

What’s the best mold to make these chocolate spheres, and how do I use them?

I used 2.5 inch diameter soft silicone molds. They seem huge at first glance, but that’s what allows you to add the vegan mini marshmallows. It’s really fun to watch them float to the top when you add hot milk.

You could go smaller, especially if you normally use smaller mugs, but just be aware you may have a hard time fitting very many marshmallows in.

I used a silicone brush to paint the melted vegan chocolate into the molds, which worked pretty well with the tempered chocolate chips and very well once I added the coconut oil.

You could manage it with a spoon as well to avoid buying excess products.

The molds are very soft, so once the chocolate sets in the fridge you basically just peel them off the chocolate domes.

Where can I buy the silicone molds?

Amazon was my choice, but many craft stores and a few grocery stores also carry them.

Round bombs are traditional, but feel free to use any shape where the halves will line up.

How to assemble these vegan hot chocolate bombs

This is the most delicate part of the operation, but you can do it!

For best results, wear plastic food gloves and/or have something frozen like an ice pack/bag of peas handy. Hold your frozen item for a few seconds in between each time you handle the chocolate.

Keep the bottom halves (filled with hot cocoa mix and mini marshmallows) steady either in cupcake liners or propped up in between the silicone mold half spheres.

Preheat a baking sheet to no more than 200°F, then line it with parchment paper and bring it to your workstation.

After handling the warm pan, chill your fingers with your frozen item, then carefully pick up a top half and place it open side down on the warm pan for 1-3 seconds only. Quickly pick it back up and place it on a bottom half, allowing the melted chocolate to glue them together. If there are any beads of melted chocolate, use your thumb to help seal the halves together with the excess chocolate.

Re-chill your fingers and repeat until all your bombs have been assembled.

Reheat any leftover chocolate (or melt a few more chocolate chips) and add some decorative drizzles if desired. Add any toppings like crushed candy canes while the chocolate drizzles are still melted, then place the vegan hot chocolate bombs in the fridge for another 10 minutes.

Tips

Try chilling the molds first to help the chocolate set faster. You can also use different shapes of silicone molds as long as the two halves will fit together.

You can also press a hot spatula or butter knife on the bottom halves for a second before placing the top halves on so both sides are a bit melty. This will help them stick together better.

How to package/store these vegan hot chocolate bombs so they don’t break or roll around

At home, try storing them in a plastic container in cupcake liners or with tissue paper so they don’t move around.

If you want to give a gift that warms the heart and the body, try placing one of these beauties in a decorative cupcake liner, then place both in a clear or holiday-themed cellophane gift bag tied with ribbon, and place the whole thing in a cute mug. Voila!

To give more than one, try a cute cardboard box with tissue paper and more cupcake liners.

How long do these vegan hot chocolate bombs last?

They will keep in the fridge for several weeks (if they last that long . . .).

What’s the best kind of dairy-free milk to use?

Coconut, cashew, and almond milks tend to be the creamiest, but of course you can use whatever you normally drink.

Soy, rice, oat, flax, or other vegan milks would all work fine here too.

Health and Spiritual Benefits of Cacao

Whether you decide to use unprocessed cacao in this recipe, or processed cocoa powder and chocolate, you may be glad to learn how healthy it can be.

Health Benefits of Cacao

You may know cacao as the raw, unprocessed bean that becomes cocoa and eventually your favorite chocolate candy bar.

However, people indigenous to South and Central America have been using cacao for medicinal and ceremonial purposes for thousands of years.

Cacao is a rich source of theobromine, iron, magnesium, B-complex vitamins, and flavonoids.

Multiple clinical trials have demonstrated how consuming cacao can help with anemia, particularly among vegetarians and vegans.

Consuming cacao can also improve triglycerides, HDL cholesterol, and fasting insulin, which can help lower the risk of cardiometabolic diseases.

It can also improve brain function, improve our ability to focus, and improve our mood.

Spiritual Benefits of Cacao

The theobromine in cacao significantly increases blood flow, so in addition to the heart-healthy physical benefits, many people report a heart-opening experience as well.

People often report feeling more connected with others, open, and full of love. (No wonder we give chocolate to loved ones!)

Traditional cacao ceremonies often enhance this natural effect by pairing drinking cacao with intention-setting, dance, breath work, meditation, yoga, or other rituals.

Some people consider theobromine a sister molecule to caffeine. However, caffeine works more on the nervous system, while theobromine focuses its stimulating effects more on blood flow and the heart.

People tend to find cacao a more grounded energy source than caffeine, and do not report jitteriness. Instead, this writer felt “a very loving and receptive energy.”

When the theobromine in cacao gets more blood flowing, there’s more oxygenation happening in your body, which contributes to improved mood and feeling more grounded and present in your body.

Related vegan holiday recipes

You may also enjoy:

• Vegan chocolate covered strawberries
• Vegan monkey bread
• Protein hot chocolate (not sure if leg day counts as a holiday, but this is vegan at least)

Ingredients for vegan hot chocolate bombs

Before you begin, you will need:

EDIBLE INGREDIENTS

• 1 cup vegan dark chocolate (I used vegan dark chocolate chips, but a chopped bar might work better)
• 1/2 cup mini vegan marshmallows
• 1/4 cup coconut sugar (or other vegan sugar – Zulka brand Morena cane sugar is also vegan)
• 1/4 cup mini vegan chocolate chips (optional, or cacao nibs if preferred – see above)
• 2 Tbsp cocoa powder (I used dark, but regular or Dutch would both work great)
• 1 tsp coconut oil (optional, but makes the chocolate easier to work with – see above)
• Any toppings you want – crushed candy canes, shredded coconut flakes, vegan sprinkles, etc.

TOOLS AND EQUIPMENT

• Silicone half dome molds (I used 2.5 inch diameter ones.)
• Non-stick saucepan (or double boiler set up or microwave safe bowl)
• Spatula
• Silicone brush (optional but made it easier – you could use a spoon instead)
• Frozen ice pack or bag of peas, etc. to chill your fingers before handling the vegan hot chocolate bombs (optional, but helps minimize fingerprints – you could also use plastic food gloves, or even little sandwich baggies as mittens in a pinch)
• Measuring cups and spoons
• A baking sheet or skillet
• Parchment paper
• Cupcake liners (optional but extremely helpful to keep them from rolling)

How to make vegan hot chocolate bombs

First, melt and temper the chocolate

1. First, place about 75% of your dark chocolate in a saucepan (or microwave safe bowl or double boiler – if you choose the double boiler method, take care not to let any water get into the chocolate) and heat over low to medium-low heat until you see it starting to melt. Stir to avoid burning.
2. Then, attempt to temper the chocolate. When the 75% of the chocolate is fully melted and smooth, test that it is hot enough by placing some just below your lip. It should sting just a little.
3. After that, remove the chocolate from heat and stir in the remaining 25% of the chocolate, allowing the heat from the melted chocolate to melt the rest. Once melted, add in the coconut oil. Keep stirring to allow it to cool a bit. Once it is cooler than your skin temperature – refreshing even – it’s ready to paint into the molds.

Paint, chill, and release the shells for your vegan hot chocolate bombs

1. Using a silicone brush or spoon, paint the inside of each mold with a layer of melted chocolate. (Particularly if you did not use coconut oil, you may need to place the chocolate back on the stove occasionally to keep it liquid enough to work with.) Look for any gaps where you can see the silicone and make sure to dab on a bit more chocolate. Place the molds in the fridge for at least 10 minutes (or the freezer for 5).
2. Once the chocolate has set, you can add a second coat if you like to make the half domes sturdier. You should have plenty of chocolate left over to do another layer. Chill again for 10 minutes.
3. After that, place each mold upside down on a parchment paper lined baking sheet or plate and carefully peel the silicone molds off each chocolate half dome. You can gently hold your thumb on the top of each one while you peel the edges up to encourage it to pop out. You can immediately place 6 half domes in cupcake liners, or you can use the silicone molds to keep them upright.

Finally, fill and assemble your vegan hot chocolate bombs

1. Then, make the hot cocoa mix. Mix together the cocoa powder, coconut sugar, and mini chocolate chips, and put 1 Tbsp (slightly heaping if you like your hot cocoa sweet) of the mix into each of the 6 bottom halves. After that, place 5+ mini vegan marshmallows in each one.
2. After that, assemble your vegan hot chocolate bombs. You will need to heat up a flat surface like a baking sheet or skillet. I preheated an empty baking sheet to about 200°F, then took it out and covered it with parchment paper.
3. Place each top half of your bomb on the warm surface for 1-3 seconds only, then place it on top of the filled bottom half, using your thumb to smear any melted chocolate beads around the middle like glue. The melted chocolate is the only thing holding them together, so it is indeed fragile like a bomb. If you haven’t already, transfer the completed hot chocolate bomb to a cupcake liner.
4. Optional toppings: If you want, you can also melt a few more vegan chocolate chips in the microwave (or reheat what’s left in your saucepan) and use a spoon to drizzle some decorative designs onto the top of your bombs. After that, add any toppings you want. Consider crushed candy cane, vegan sprinkles, etc. Finally, re-chill them for another 10 minutes. Now they are ready to use or gift!

I hope you love these fun vegan hot chocolate bombs!