vegan hot chocolate bombs

Yield: 1

vegan hot chocolate bombs

vegan hot chocolate bombs recipe

Learn how to make vegan hot chocolate bombs

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes


  • 500 ml of soy milk
  • 100 g of brown sugar
  • 20 g of bitter cocoa
  • 50 g of dark chocolate
  • Optional: 20 ml of coconut oil
  • 40 g of cornstarch


    1. Using a knife, cut the dark chocolate into small pieces.
    2. In a saucepan, combine 34 oz. soy milk, brown sugar, and unsweetened cocoa powder.
    3. Meanwhile, in the remaining cold soy milk, dissolve the cornstarch.
    4. When the soy milk in the saucepan is hot, stir in the dark chocolate until completely dissolved.
    5. Continue mixing with the whisk to avoid the formation of lumps after adding the coconut oil (optional) and the corn starch dissolved in the soy milk.
    6. Turn off the heat and cover the vegan custard with a sheet of cling film to keep the surface from drying out.
    7. The vegan custard is ready: we recommend using a pastry bag to distribute it easily.
    8. It can be stored in the refrigerator for 3-4 days.

Nutrition Information



Serving Size


Amount Per ServingCalories 631Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 148mgCarbohydrates 97gFiber 5gSugar 67gProtein 11g

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Greetings, it's Xiver Atik (Atikur Rahman) here, A professional food author, recipe creator, recipe tester, and cooking instructor. Ever the creative, I intend to incorporate my passion for food, particularly dishes and customs, with my love of writing and the arts.
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