The best vegan milk craft chocolate bars

Forever Cacao - Coconut milk 55%

When Pablo of Forever Cacao isn’t hosting cacao ceremonies, he’s crafting ethical and sustainable chocolate bars. A vegan himself, he’s committed to making chocolate with only plant-based ingredients, such as the coconut milk he uses in this bar. It’s a sweet and floral number, where the sweetness of the coconut compliments the earthy and grassy cacao.

Marou - Coconut milk Ben Tre 55%

The coconut milk used in this bar is from coconut trees grown in the same region of Vietnam as the cacao used to make the chocolate. Craft chocolate makers Marou are famed for their micro-terroir bars, celebrating the cocoa beans of Vietnam. For this bar, the flavours of Ben Tre province are on full display; the almost spicy intensity of the cacao is masterfully balanced with the sweet coconut milk to create something fruity and fudgy.

Tosier - ABOCFA, Ghana, 65% dark mylk with toasted buckwheat

Buckwheat might be one of the most interesting ‘alternative milks’. Sometimes known as “kasha”, this gluten-free grain can be used to make sweet and malty milk chocolate, with convincingly similar flavour notes to dairy milk chocolate.

Solkiki - Gran Chililique, Peru, 62% coconut milk

Solkiki are craft chocolate makers who have a vegan mission at the heart of what they do. When Iris and Bob started out chocolate making, they quickly realised that vegan representation in milk and white chocolate was severely lacking. Since then, they’ve produced a huge range of vegan chocolate bars, including this coconut milk example which balances soft, sweet coconut milk with the bright flavour of cacao from Piura, Peru. Imagine exotic fruit flavoured ice cream notes.

Original Beans - Vegan m!lk, Esmeraldas 50%

The Esmeraldas milk chocolate bar from Original Beans is among our most popular choices. But, so that vegans can see what all the fuss is about, Original Beans have launched a dairy-free alternative which recreates the flavour experience using an almond protein.

Heinde & Verre - Dutch vegan mylk 52%

The evolving scene for vegan chocolate produces lots of opportunity for innovation. This particular bar, from Heinde & Verre is one such example. Using their own unique recipe, they’ve blended plant-based ingredients to create an alternative milk like no other. To craft their perfect bar, they’ve also blended cocoa beans from around the world.

Qantu - Oat milq 50%

This bar tastes exactly like an autumn morning; with a comforting spicy aroma, and notes of cinnamon, maple, and pecans. It’s a real celebration of what a dairy-free milk chocolate (or should we say “milq” chocolate) can be. Qantu have used oat milk to compliment the flavour of the cocoa here.

Luisa Abram - 52% coconut milk

Luisa Abram’s chocolate is crafted with a laser-like focus on the cacao origin. She works closely with Amazonian communities who harvest cocoa beans from wild-growing trees. So you know that when she crafts a milk chocolate, the flavour of the cacao comes first. And that’s the case with this bar, where coconut milk has been used to bring forth a whole new dimension of flavour from the incredible beans.

Askinosie - San Jose Del Tambo, Ecuador, 52% coconut milk

Doing something a little bit special here, Askinosie’s vegan milk chocolate offering is a rich and indulgent coconut milk bar. They’ve crafted a recipe here with a pinch of salt and organic vanilla bean. San Jose Del Tambo is an iconic cacao region, and it’s where Askinosie first ever cocoa beans came from; a great deal of care and attention has gone into celebrating this origin through this vegan chocolate’s flavours.

Karuna - Vegan white chocolate with blackcurrants

To round off this list, we wanted to include a vegan white chocolate. There aren’t huge numbers of plant-based white chocolates, but vegan chocolate makers Karuna absolutely excel in the crafting of theirs. Using almond powder, they’re able to create bars which not only make use of flavoursome Ecuadorian cocoa butter, but envelope fruity inclusions, such as the blackcurrants used here.