Vegan Hot Chocolate Bombs

These vegan hot chocolate bombs have a dark chocolate shell filled with vegan marshmallows, cacao nibs, and cocoa powder. Pour hot almond milk over top and watch it melt into a simply decadent hot cocoa experience!

👩‍🍳 Why This Recipe Works

• Makes a beautiful holiday gift!
• 100% vegan and dairy-free
• Creates a rich, smooth, decadent hot chocolate!
• Easy and fun to make!

☕️ Recipe Ingredients and Notes

Vegan Dark Chocolate: Use a high-quality vegan dark chocolate. I prefer chocolate that is 70% cocoa. You need chocolate that has cocoa butter which helps it melt.

Cacao Nibs: Look for organic vegan cacao nibs. I like Viva Naturals. These are added to the center of the hot chocolate bomb for an extra chocolatey finish!

Vegan Marshmallows: You can find vegan marshmallows at most grocery stores. I like the Trader Joe’s brand and the Dandies brand. Dandies also make a peppermint marshmallow which makes a nice finish!

Cocoa Powder and Coconut Sugar: These are not necessary, but if you like a little extra chocolate and sweetness add 1 teaspoon of cocoa powder, and 1 tablespoon of coconut sugar.

📖 Variations and Substitutions

Use Hot Cocoa Mix: Instead of adding the cocoa nibs to the center of the hot chocolate bomb, you can add a vegan-friendly cocoa mix, or make your own cocoa mix by combining 1 tablespoon of cacao powder with 2 teaspoons of coconut sugar.

📋 Step by Step Instructions

Step 1: Temper the chocolate using the double boiler method. See below for tempering instructions.

Step 2: Brush the chocolate into the silicone molds. If your chocolate goes on thick you can just do one coat. If you feel it is too thin, you can do two coats, placing in the fridge for 10 minutes in-between.

Step 3: Pop the half spheres out of the chocolate molds. Even out the half circles on a warm pan so that the tops are not ragged.  Do this carefully so you don’t melt the whole sphere. This should only take a couple of seconds.

Step 4: On the inside of one-half of the spheres spoon 1 tablespoon of cacao nibs. Top with vegan marshmallows. If you want your ball to be super chocolatey you can place 1 teaspoon of cocoa powder and 1 tablespoon of coconut sugar as well.

Step 5: Warm the other half of the sphere so that the edges are a bit melty and place it immediately onto the other half of the sphere. Press gently and place back into the freezer for 5 minutes to set. If you are not in a rush, this can be done in the fridge as well.

Step 6: With the leftover melted chocolate, place it in a pastry bag, and drizzle on top of the balls. Allow setting. Add colored festive sprinkles at this time if you wish!

Step 7: When you are ready to serve place the ball in a mug.

Pour hot plant-based milk on top and watch the marshmallows pop out! Almond milk is delicious, but you can use any coconut milk or another type of plant-based milk.

🤷🏻‍♀️ What molds are best for hot chocolate bombs?

Silicone Molds-I prefer silicone molds. That is what I used for this recipe. They are much easier to work with, and the chocolate easily pops out without any fear of breakage. Silicone molds are also slightly less expensive than acrylic molds.

They come in a variety of sizes. I prefer to use the 2 ½ inch molds. They are just the right size! If you make your balls too big, the chocolate will be overpowering. Too small, and it won’t be enough to get a nice decadent chocolate finish.

Acrylic Molds-Another option is to use acrylic molds. These are thought to create a shinier, glossier finish for your chocolates. However, they take a bit more work! They’re not as easy to pop out. Plus, instead of painting the chocolate into the molds, you have to pour the chocolate into the molds and then pour the extra out. It’s a bit of a messy process.

In conclusion, I prefer silicone molds!

👷‍♀️How do you assemble the chocolate bombs?

Once the chocolate spheres have set, and you’ve popped them out, flip the silicone molds over, and place the spheres in between the molds. That will hold them in place so that you can fill the center with marshmallows, cocoa nibs, cocoa powder, and coconut sugar.

Slightly melt one half of the sphere on a warm pan and place on top of the other side. Allow the chocolate to set.

❄️ How to Store and Keep

Store your hot chocolate bombs in a box or container surrounded by tissue paper. This keeps the chocolates from wobbling around in the box and possibly breaking.

If you’re giving this as a gift, I recommend placing one in a clear plastic bag with a bit of tissue paper tied with a pretty ribbon! Attach instructions on how to use a tag. If you want to make it extra special, place it in a holiday mug, and give it as a gift!

Hot chocolate bombs will keep for several weeks if stored in a cool dry place.

🍫 More vegan chocolate recipes!