How to Make Vegan Hot Chocolate Bombs!

These awesome vegan hot chocolate bombs are fun and easy to make and so delicious! They are a wonderful craft activity to do for the holidays and make great gifts too!

You’ll need to get silicone molds with wells that are 2.5 inches in diameter to make the bombs. There are a lot of options available at craft stores and I found the set of two molds below at Amazon for about $11. You will also need at least some chocolate to melt and some hot cocoa mix. I also like to add flavors like candy canes, cinnamon, or instant coffee, and marshmallows too!

Make sure your molds are completely dry before starting, then melt 12 oz of semi-sweet vegan chocolate chips. I love the Trader Joe’s chocolate chips because they are accidentally vegan, taste great and are only $1.99 for 12 oz. Unfortunately, they contain soy lecithin and are made on shared equipment with dairy so are not suitable for those with milk or soy allergies. (Enjoy Life brand is a good choice for those who need top 8 allergen free chocolate chips.)

Tip: when melting chocolate, ALWAYS use 50% power on your microwave to melt your chocolate, or else you risk burning your chocolate and ruining it!

Start with one minute at 50% power, then stir your chocolate chips even though they won’t be at all melty yet. Repeat with 45 seconds at 50% power, then stir. Do that again, then continue to heat for 30 second increments at 50% power and stir between each one. Continue until most of the chocolate chips are melted. Then stir until they are all melted and look like this:

Dip out a rounded spoonful into one of the wells of your mold, then use the back of the spoon to spread the chocolate out in the mold. Be sure to pull the chocolate up the sides as evenly as you can. Repeat until you have all 12 wells filled. You should have a little chocolate left as shown below:

Put your molds on a sheet pan or rack and then into the freezer for ten minutes to let the chocolate harden. The edges will likely be too thin, so warm up your remaining chocolate (at 50% power) then build up the edges as shown below. Use the flat edge of a knife to level the edge and then put the molds back in the freezer to harden again. (You will also want to check the inside of each well to be sure there are no holes or thin spots.)

They aren’t going to look very pretty at this point! I promise that’s ok because this part isn’t going to show. The goal here is to end up with wide, flat edges so your top and bottom shells will be able to seal together easily in the next step.

Carefully remove the chocolate shells from the molds by gently pushing up from the bottom of the mold. Then, get all of your fillings ready to use:

I used Freely Vegan Cocoa Mix and two tablespoons was just the right amount for these bombs. (This cocoa mix is my own creation and it has the perfect blend of premium cocoas, vegan sugar, and pure vanilla powder!) All Freely Vegan products are gluten free, top 8 allergen free, sesame free, vegan, and non-GMO, so they are suitable for most dietary needs.

If you are using cinnamon (or any other dry spice), add your two tablespoons of cocoa mix to a small bowl and add 1/4 teaspoon of cinnamon to the cocoa. Mix them together before adding the mixture to one of your bottom shells. (This is necessary to make sure the cinnamon blends in evenly when you add the milk.) Repeat as needed for the number of cinnamon bombs you are making.

For peppermint bombs, I really liked 1 1/2 teaspoons of crushed candy cane per bomb. This can just be added on top of the cocoa mix in each chocolate shell bottom.

For mocha bombs, I used 1/2 teaspoon of instant coffee. As with the candy cane, this can just be added on top of the cocoa mix in each chocolate shell bottom.

Once you have the cocoa mix and any desired flavorings in the bottom shells, you can also add 8 to 10 mini marshmallows in a little pile on top of the cocoa:

Place a small non-stick frying pan over the lowest heat possible on a hot plate or induction cook-top. Use the heat to melt the flat edge of one of your top shells as shown. Immediately place it on a bottom shell, making sure it is lined up evenly, and gently press them together. Repeat with your five remaining bombs.

Place each chocolate bomb in a regular-sized cupcake liner. You can leave your chocolate bombs just like this, or you can add some decoration to the tops.

I like to melt some additional chocolate, put it in a sandwich baggie, clip a tiny bit off one corner, and pipe a squiggle of chocolate on the top of each bomb. I also sprinkle a little bit of crushed candy cane, coffee, or cinnamon on the still melty squiggle to make the bombs extra pretty!