Vegan White Chocolate, Cacao & Coconut Bites

Here’s a story about this recipe – it was featured in the October issue of Vegan Living magazine which was pretty cool! I always love seeing my recipes and photography in print; there’s something so satisfying about it, something that bit more meaningful than simply seeing it on a screen.

It’s one of my favourite recent recipes as it’s such an decadent, delicious treat – but it’s totally vegan, dairy-free, gluten-free and contains no refined sugar. Made up of an oaty base, a chocolate coconut centre topped with a rich ‘white chocolate’ layer finished off with crunchy cacao nibs, these bites really are indulgent, look great and are sure to satisfy any sweet tooth (particularly those craving white chocolate which I definitely do sometimes!).


For the base – 

  • 100g oats (I used Mornflake)
  • 100g ground almonds (I used Whitworths)
  • 3 tablespoons melted coconut oil (I used The Coconut Company)
  • 3 tablespoons maple syrup or alternative (I used Sweet Freedom)

For the coconut cacao filling – 

  • 150g desiccated coconut
  • 6 tablespoons cacao powder (I used Buy Wholefoods Online)
  • 4 tablespoons coconut oil, melted
  • 4 tablespoons maple syrup

For the white chocolate topping – 

  • 100g cacao drops (I used Buy Wholefoods Online)
  • 2 tablespoons coconut oil
  • 4 tablespoons maple syrup
  • 3 tablespoons coconut milk powder (I used The Coconut Company)
  • ½ teaspoon vanilla extract
  • Cacao nibs, to decorate

Get making!

  1. First make the base: Place the ingredients together in a blender and pulse well until the mixture has combined. Press into a lined tin or tub (I used 20 x 25cm) to cover the base generously and spread out evenly. 
  2. Next mix together the coconut, cacao, melted coconut and maple syrup then spread over the base to cover. Smooth out evenly. Place in the fridge while you make the next part.
  3. Very gently melt the cacao drops, coconut oil and maple syrup then remove from the heat. Sieve in the coconut milk powder and whisk well with the vanilla until smooth.
  4. Pour over the cacao coconut mixture then scatter over the cacao nibs. Set in the fridge for at least 3 hours.
  5. When ready to serve, pop out of the tub/tin and onto a chopping board. Cut into small pieces and enjoy! Keep in the fridge in a tub for up to 1 week.