These vegan hot chocolate bombs have a dark chocolate shell filled with vegan marshmallows, cacao nibs, and cocoa powder. Pour hot almond milk over the top and watch it melt into a simply decadent hot cocoa experience!
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I enjoy indulging in a warm cup of hot chocolate when winter approaches. There’s something so cozy about sitting near the fire, watching a holiday movie, and sipping hot cocoa!
Usually, I whip up a cup of my oat milk hot chocolate, but this year, I thought I’d give these super trendy vegan hot chocolate bombs a try!
These hot cocoa bombs are made with all vegan ingredients. You can enjoy this decadent treat from the rich dark chocolate to the marshmallows if you follow a vegan lifestyle!
💗 Why You’ll Love This Recipe
- It 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 high-quality vegan dark chocolate. I prefer chocolate, which is 70% cocoa. You need chocolate that has cocoa butter, which helps it melt. You can also use vegan chocolate chips.
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! Dairy-free mini chocolate chips will also work if you can’t find cacao nibs.
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: If you like 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, add a vegan-friendly cocoa mix, or make your cocoa mix by combining one tablespoon of cacao powder with two teaspoons of coconut sugar.
Experiment with Different Fillings: Try adding vegan white chocolate chips to your dark chocolate spheres.
👩🏻🍳 How to Make Vegan Hot Chocolate Bombs
- Temper the chocolate using the double boiler method. See below for tempering instructions.
- Brush the chocolate into the silicone molds. If your chocolate gets too thick, you can do one coat. If you feel it is too thin, you can do two coats and place them in the fridge for 10 minutes between them.
- Pop the half spheres out of the chocolate molds. Even the half circles on a warm pan so the tops are not ragged. Do this carefully so you don’t melt the whole sphere. This should only take a couple of seconds.
- Spoon one tablespoon of cacao nibs on the inside of one-half of the spheres. Top with vegan mini marshmallows. If you want your ball to be super chocolatey, place 1 teaspoon of cocoa powder and 1 tablespoon of coconut sugar.
- Warm the other half of the sphere so that the edges are a bit melty and place it immediately onto the other half. Press gently and place back into the freezer for 5 minutes to set. If you are not in a rush, this can also be done in the fridge.
- Place the leftover melted chocolate in a pastry bag and drizzle on top of the balls. Allow setting. Add colored festive sprinkles at this time if you wish!
- 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.
❓ Recipe FAQS
It is best to use high-quality vegan chocolate with minimal added ingredients. You want to find something 60% or more cocoa, with cocoa butter and sugar. This allows the chocolate to melt and harden. I prefer chocolate bars over chocolate chips for this recipe. I do not use chocolate melts, as they are difficult to find vegan.
Tempering chocolate means that you are controlling the heat of the melted chocolate. It gives the chocolate bombs a glossy and smooth look. While it’s not always necessary if you’re in a hurry and just making them for yourself, it is important if you want that smooth and glossy look.
Tempered chocolate will have a snap when broken apart. Slowly heat and cool the chocolate while you stir it and put it into a temper.
If using silicone molds, the best way to mold the spheres is to use a small decorating brush to paint the chocolate into the molds. It’s less messy and creates a more even finish.
Silicone molds are easy to work with. The chocolate easily pops out without any fear of breakage. Acrylic molds are another option. These types of molds 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. I prefer silicone molds because they are easier to use.
📝 Expert Tips
- Use high-quality chocolate for the best flavor and smooth texture.
- Tempering chocolate is essential for a shiny finish and a smooth melt.
- Use a brush or spoon to spread the chocolate up the sides of the mold, creating a sturdy shell. You may want to create a few layers of chocolate to make it thicker.
- Make sure the chocolate shell is thick enough to hold its shape but not too thick so that it becomes difficult to break when hot milk is added.
- Allow the chocolate shells to fully set and harden by placing them in the refrigerator for at least 30 minutes.
🍽 Serving Suggestions
When you’re ready to use your vegan hot chocolate bomb, place it on the bottom of a mug. Pour hot almond milk or other plant milk of choice over top. Allow the chocolate to melt, and watch the marshmallows pop out and float to the top! Stir to combine all of the ingredients, and enjoy!
❄️ How to Store and Keep
Room Temperature: Hot chocolate bombs keep for several weeks when stored in a cool, dry place.
Storage: 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.
Gift Wrapping: If you’re giving this as a gift, I recommend placing one in a clear plastic bag with some tissue paper tied with a pretty ribbon! Attach instructions on how to use the hot chocolate bomb. If you want to make it extra special, place it in a holiday mug and give it as a gift!
🍫 More vegan chocolate recipes!
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⚖️ Serving Size
This recipe makes size vegan hot chocolate bombs.
Recipe
Vegan Hot Chocolate Bombs
Ingredients
- 1 cup vegan dark chocolate
- ½ cup cacao bits
- 1 cup vegan marshmallows
- ¼ cup cocoa powder
- ½ cup coconut sugar
Instructions
- Melt the chocolate chips or chocolate bar until melted. Brush the chocolate into the molds. If you 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.
- Pop out of the chocolate from the molds. Even out the half circle 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 seconds.
- In one side of the sphere, place in 1 tablespoon of cacao bits. Top with marshmallows.If you want your ball to be super chocolatey you can place in 1 teaspoon of cocoa powder and 1 tablespoon of sugar as well.
- 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.
- You should have a bit of chocolate left over, drizzle that on top of the balls and let set.
- When you are ready to serve place the ball in a mug and pour hot plant based milk on top and watch the marshmallows pop out! Almond milk is delicious, but you can use any plant based milk.
Notes
- Use high-quality chocolate for the best flavor and smooth texture.
- Tempering chocolate is essential for a shiny finish and a smooth melt.
- Use a brush or spoon to spread the chocolate up the sides of the mold, creating a sturdy shell. You may want to create a few layers of chocolate to make it thicker.
- Ensure the chocolate shell is thick enough to hold its shape but not too thick so it becomes difficult to break when hot milk is added.
- Allow the chocolate shells to fully set and harden by placing them in the refrigerator for at least 30 minutes.
- 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 each in a clear plastic bag with a bit of tissue paper tied with a pretty ribbon! If you want to make it extra special, place it in a holiday mug and give it as a gift!
- Hot chocolate bombs keep for several weeks if stored in a cool, dry place.
Beth
This looks so yummy! I can’t wait to give this a try! My daughter is going to love this recipe!
Cate
Wow these chocolates look so rich and decadent, can’t wait to try them!
Jessie
I love hot chocolate and I have been seeing these bombs and wanting to try them. I and going to try these this weekend.
Cathleen
I’ve been seeing this all over Tik Tok and Instagram. I have been wanting to make some for my vegan friends, so this is perfect!!
Jenn
Oh I sure could eat a bunch of these! Vegan, too! Amazing! That drizzle makes them look so professional! I can’t wait to make these!