20 Delicious Vegan Milk Chocolate Recipes for Sweet Tooths

Got a sweet tooth but committed to a vegan lifestyle? You’re in luck! Dive into our roundup of 20 Delicious Vegan Milk Chocolate Recipes that promise to satisfy your cravings without compromise. From creamy hot chocolates to decadent desserts, these treats are easy to whip up and absolutely irresistible. Perfect for home cooks looking to indulge guilt-free. Keep scrolling to discover your next favorite chocolatey delight!

Vegan Milk Chocolate Avocado Mousse

You won’t believe how creamy this vegan mousse is, thanks to avocados. It’s a guilt-free dessert that satisfies chocolate cravings effortlessly.

Ingredients

• 2 ripe avocados – the creamier, the better for that smooth texture.
• 1/2 cup vegan milk chocolate chips – I love the richness they add.
• 1/4 cup maple syrup – for a natural sweetness that’s just right.
• 1 tsp vanilla extract – a dash enhances all the flavors.
• Pinch of salt – to balance the sweetness.

Instructions

1. Peel and pit the avocados. Scoop the flesh into a blender.
2. Melt the chocolate chips in a microwave-safe bowl for 30 seconds, stir, then heat another 15 seconds if needed. Tip: Don’t overheat to avoid burning.
3. Add the melted chocolate, maple syrup, vanilla extract, and salt to the blender with the avocados.
4. Blend on high until completely smooth, scraping down the sides as needed. Tip: A food processor works too if you don’t have a blender.
5. Chill the mousse in the fridge for at least 1 hour before serving. Tip: This helps the flavors meld together beautifully.

Perfectly creamy with a rich chocolate flavor that’s not too sweet. Serve in small glasses topped with fresh berries for an elegant touch.

Creamy Vegan Milk Chocolate Pudding

Delightfully smooth and rich, this vegan milk chocolate pudding is a dreamy dessert that’s surprisingly simple to make.

Ingredients

• 2 cups full-fat coconut milk (the creamier, the better)
• 1/2 cup granulated sugar (I find this amount perfectly sweet)
• 1/3 cup cocoa powder (use high-quality for depth of flavor)
• 1/4 cup cornstarch (essential for that thick, pudding texture)
• 1 tsp vanilla extract (pure vanilla makes a difference)
• A pinch of salt (balances the sweetness)
• 1/2 cup dairy-free milk chocolate chips (melted, for that creamy finish)

Instructions

1. In a medium saucepan, whisk together coconut milk, sugar, cocoa powder, cornstarch, and salt until no lumps remain.
2. Place the saucepan over medium heat. Stir constantly with a wooden spoon to prevent sticking.
3. Once the mixture begins to thicken (about 5 minutes), reduce heat to low. Continue stirring for another 2 minutes.
4. Remove from heat. Stir in vanilla extract and melted dairy-free milk chocolate chips until fully incorporated.
5. Pour the pudding into 4 serving dishes. Cover with plastic wrap directly on the surface to prevent a skin from forming.
6. Refrigerate for at least 2 hours, or until set and chilled through.

Best enjoyed cold, this pudding boasts a velvety texture and a deep chocolate flavor. Try topping with fresh berries or a dollop of coconut whipped cream for an extra treat.

Vegan Milk Chocolate Chip Cookies

Delightfully simple, these vegan milk chocolate chip cookies are a dream for anyone craving a sweet, dairy-free treat. Perfect for last-minute baking sessions or when you need a quick chocolate fix.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup vegan butter, softened (Earth Balance is my favorite)
• 1/2 cup brown sugar, packed (dark brown gives a richer flavor)
• 1/4 cup granulated sugar
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup vegan milk chocolate chips (Enjoy Life brand melts beautifully)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy. Tip: Use a hand mixer for best results.
3. Add the flax egg and vanilla extract to the butter mixture, mixing well to combine.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Tip: Overmixing leads to tough cookies.
5. Fold in the vegan milk chocolate chips until evenly distributed throughout the dough.
6. Using a tablespoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly chewy with a slight crisp edge, these cookies are packed with melty chocolate goodness. Serve them warm with a glass of almond milk for the ultimate vegan indulgence.

Decadent Vegan Milk Chocolate Cake

Overwhelmed by vegan desserts that lack depth? This milk chocolate cake changes the game with its rich flavor and moist texture.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (organic cane sugar adds a nice depth)
• 1/3 cup cocoa powder (Dutch-processed for a richer color)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I prefer fine sea salt for even distribution)
• 1 cup water (room temp to avoid shocking the ingredients)
• 1/3 cup vegetable oil (a neutral oil like canola works best)
• 2 tsp vanilla extract (pure extract makes a difference)
• 1 tbsp apple cider vinegar (adds a subtle tang and aids rising)

Instructions

1. Preheat oven to 350°F. Line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Add water, oil, and vanilla to dry ingredients. Mix until just combined—overmixing leads to a tough cake.
4. Quickly stir in apple cider vinegar. Watch the batter bubble slightly—this reaction ensures a light texture.
5. Pour batter into prepared pan. Bake for 30-35 minutes, until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy the cake’s velvety texture and deep chocolate flavor. For an extra touch, serve with a dusting of powdered sugar or fresh berries.

Vegan Milk Chocolate Banana Bread

This vegan milk chocolate banana bread is a game-changer for anyone craving a sweet, indulgent treat without the dairy. Tender, moist, and packed with rich chocolate flavor, it’s perfect for breakfast or dessert.

Ingredients

– 3 ripe bananas (the spottier, the better for sweetness)
– 1/3 cup melted coconut oil (extra virgin gives a subtle tropical hint)
– 1/2 cup maple syrup (pure, for that deep, autumnal sweetness)
– 1/4 cup almond milk (unsweetened keeps it perfectly balanced)
– 1 tsp vanilla extract (the real deal, no imitations)
– 1 3/4 cups all-purpose flour (I like to sift it for a lighter texture)
– 1 tsp baking soda (fresh for maximum rise)
– 1/2 tsp salt (sea salt adds a nice crunch)
– 1/2 cup vegan milk chocolate chips (go for the chunks if you can find them)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas until smooth with only small lumps remaining.
3. Stir in the melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
4. Sift in the flour, baking soda, and salt directly into the wet ingredients to avoid lumps.
5. Fold the dry ingredients into the wet mixture gently, being careful not to overmix.
6. Gently fold in the vegan milk chocolate chips, reserving a handful for the top.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Sprinkle the reserved chocolate chips on top for a melty, decorative finish.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Keep it simple or get creative by serving slices warmed with a dollop of almond butter or a drizzle of extra maple syrup. The bread stays moist for days, making it a great make-ahead option for busy weeks.

Rich Vegan Milk Chocolate Truffles

Kick off your vegan dessert game with these indulgent milk chocolate truffles. They’re creamy, rich, and surprisingly simple to make.

Ingredients

• 1 cup full-fat coconut milk (the creamier, the better for that luxurious texture)
• 2 cups dairy-free milk chocolate chips (I swear by the Enjoy Life brand for its meltability)
• 1 tsp pure vanilla extract (skip the imitation stuff here)
• 1/4 cup cocoa powder (for dusting, go for Dutch-processed for a deeper flavor)

Instructions

1. Heat the coconut milk in a small saucepan over medium heat until it just begins to simmer, about 3 minutes. Keep an eye on it to prevent boiling.
2. Place the chocolate chips in a heatproof bowl. Pour the hot coconut milk over the chips and let sit for 1 minute to soften.
3. Add the vanilla extract to the bowl. Stir the mixture gently with a rubber spatula until smooth and fully combined. Tip: If the chocolate isn’t melting completely, place the bowl over a pot of simmering water to gently heat it further.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
5. Use a small cookie scoop or a tablespoon to form the mixture into 1-inch balls. Roll quickly between your palms to smooth. Tip: If the mixture is too sticky, dust your hands lightly with cocoa powder.
6. Roll each truffle in cocoa powder until fully coated. Place on a parchment-lined tray. Tip: For a variation, try rolling some in crushed nuts or coconut flakes before the cocoa powder.
7. Chill the truffles for another 30 minutes to set before serving.

Wrapped in a delicate cocoa powder cloak, these truffles offer a melt-in-your-mouth experience. Serve them slightly chilled for a firm bite that gives way to a creamy center, or alongside a bold espresso to cut through the sweetness.

Vegan Milk Chocolate Covered Strawberries

Holiday treats don’t have to be dairy-heavy to delight. These vegan milk chocolate covered strawberries are a simple, guilt-free indulgence.

Ingredients

– 1 cup vegan milk chocolate chips (I love the creamy texture of Enjoy Life brand)
– 1 lb fresh strawberries, stems on (look for bright red, firm berries)
– 1 tsp coconut oil (helps thin the chocolate for smooth dipping)

Instructions

1. Line a baking sheet with parchment paper.
2. Rinse strawberries under cold water and pat completely dry with a paper towel.
3. In a microwave-safe bowl, combine vegan milk chocolate chips and coconut oil.
4. Microwave in 30-second intervals, stirring between each, until fully melted (about 1.5 minutes total).
5. Hold a strawberry by the stem and dip into the melted chocolate, swirling to coat evenly.
6. Allow excess chocolate to drip off, then place on the prepared baking sheet.
7. Repeat with remaining strawberries.
8. Chill in the refrigerator for 30 minutes, or until chocolate is set.
9. Serve immediately or store in an airtight container in the fridge for up to 2 days.
Tip: For a decorative touch, drizzle with melted white chocolate before chilling.
Tip: Ensure strawberries are completely dry to prevent chocolate from seizing.
Tip: Room temperature strawberries help the chocolate set faster.
Oozing with rich, creamy chocolate and the natural sweetness of strawberries, these bites are a crowd-pleaser. Try serving them on a skewer for a fun, shareable dessert.

Easy Vegan Milk Chocolate Fudge

Craving something sweet but keeping it vegan? This Easy Vegan Milk Chocolate Fudge is your answer. It’s rich, creamy, and surprisingly simple to make.

Ingredients

• 2 cups dairy-free milk chocolate chips (I love the Enjoy Life brand for its smooth melt)
• 1/2 cup full-fat coconut milk (the canned kind, shaken well before measuring)
• 1/4 cup maple syrup (for a hint of natural sweetness)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• A pinch of sea salt (to balance the sweetness)

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
2. In a medium saucepan, combine chocolate chips and coconut milk. Heat over low heat, stirring constantly, until fully melted and smooth, about 5 minutes.
3. Remove from heat. Stir in maple syrup, vanilla extract, and sea salt until well combined.
4. Pour the mixture into the prepared baking dish. Smooth the top with a spatula.
5. Refrigerate for at least 2 hours, or until set. For best results, let it chill overnight.
6. Once set, lift the fudge out of the dish using the parchment overhang. Cut into small squares.

When you bite into this fudge, you’ll notice it’s incredibly smooth with a deep chocolate flavor. Serve it chilled for a firm texture or at room temperature for a softer bite. Perfect for gifting or as a sweet treat after dinner.

Vegan Milk Chocolate Peanut Butter Cups

Rarely does a dessert satisfy both chocolate and peanut butter cravings as effortlessly as these vegan milk chocolate peanut butter cups. They’re simple, decadent, and perfect for any occasion.

Ingredients

– 1 cup vegan milk chocolate chips (I find the Enjoy Life brand melts beautifully)
– 1/2 cup creamy peanut butter (natural, no-stir kinds work best for a smooth filling)
– 1 tbsp coconut oil (helps the chocolate set with a nice snap)
– 1/4 tsp sea salt (a pinch elevates the flavors)

Instructions

1. Line a mini muffin tin with 12 paper liners.
2. In a microwave-safe bowl, combine vegan milk chocolate chips and 1/2 tbsp coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted (about 1.5 minutes total).
3. Spoon 1 tsp melted chocolate into each liner, spreading slightly up the sides. Freeze for 10 minutes to set.
4. Mix peanut butter with remaining 1/2 tbsp coconut oil and sea salt until smooth.
5. Drop 1/2 tsp peanut butter mixture into each chocolate-lined cup. Gently spread to cover the chocolate base.
6. Top each cup with another tsp of melted chocolate, ensuring the peanut butter is completely covered.
7. Freeze for 20 minutes, or until fully set.

Firm yet creamy, these cups offer a delightful contrast between the smooth peanut butter and the crisp chocolate shell. Try sprinkling a little flaky salt on top before the final freeze for an extra flavor boost.

Homemade Vegan Milk Chocolate Bars

Zesty and satisfying, these homemade vegan milk chocolate bars are a game-changer for anyone craving dairy-free sweetness. Perfect for snacking or gifting, they’re surprisingly simple to make.

Ingredients

• 1 cup cocoa butter (chopped for quicker melting)
• 1/2 cup coconut sugar (for a caramel-like sweetness)
• 1/4 cup cocoa powder (I like Dutch-processed for depth)
• 1/4 cup coconut milk powder (adds creaminess without the dairy)
• 1 tsp vanilla extract (pure is my preference)
• A pinch of salt (enhances all the flavors)

Instructions

1. Melt cocoa butter in a double boiler over medium heat until completely liquid, about 5 minutes.
2. Whisk in coconut sugar until fully dissolved, about 2 minutes. Tip: Ensure no sugar granules remain for a smooth texture.
3. Sift in cocoa powder and coconut milk powder, whisking vigorously to avoid lumps.
4. Remove from heat; stir in vanilla extract and salt. Tip: Adding vanilla off heat preserves its flavor.
5. Pour mixture into a lined 8×8 inch pan, tapping to remove air bubbles.
6. Chill in refrigerator for at least 2 hours until set. Tip: For a glossy finish, let it set at room temperature for 30 minutes before chilling.
7. Once firm, cut into bars or break into chunks.

Kick back and enjoy these bars for their velvety texture and rich, chocolatey flavor. Try crumbling them over vegan ice cream for an indulgent twist.

Vegan Milk Chocolate Smoothie Bowl

Fancy a quick, indulgent breakfast that’s both vegan and delicious? This Vegan Milk Chocolate Smoothie Bowl is your answer. It’s creamy, chocolatey, and packed with nutrients to start your day right.

Ingredients

– 1 frozen banana (the riper, the sweeter)
– 1/2 cup almond milk (unsweetened is my pick for balance)
– 2 tbsp cocoa powder (go for high-quality for that rich flavor)
– 1 tbsp maple syrup (adjust if your banana is super ripe)
– 1/4 tsp vanilla extract (pure extract makes a difference)
– A pinch of salt (to enhance all flavors)
– Toppings: sliced almonds, coconut flakes, and fresh berries (for crunch and freshness)

Instructions

1. Add the frozen banana, almond milk, cocoa powder, maple syrup, vanilla extract, and salt to a blender.
2. Blend on high for 30 seconds, or until completely smooth. Scrape down the sides if needed.
3. Pour the smoothie into a bowl. The consistency should be thick but pourable.
4. Top with sliced almonds, coconut flakes, and fresh berries as desired.
5. Serve immediately for the best texture and flavor.

Tip: For an extra cold smoothie bowl, freeze your banana overnight.
Tip: If the smoothie is too thick, add almond milk a tablespoon at a time until desired consistency.
Tip: Toppings are customizable—try granola or chia seeds for added texture.

Delightfully creamy and rich, this smoothie bowl feels like dessert for breakfast. The toppings add a satisfying crunch, making every bite interesting. Enjoy it fresh for the ultimate experience.

Vegan Milk Chocolate Pancakes

Craving something sweet yet guilt-free? These vegan milk chocolate pancakes are your answer. Perfect for a lazy Sunday or a quick weekday treat.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistency)
• 2 tbsp cocoa powder (Dutch-processed for a richer flavor)
• 1 tbsp sugar (organic cane sugar blends seamlessly)
• 1 tsp baking powder (aluminum-free to avoid any metallic taste)
• 1/4 tsp salt (a pinch of sea salt enhances the chocolate)
• 1 cup almond milk (unsweetened, but vanilla-flavored works too)
• 1 tbsp coconut oil, melted (extra virgin for its subtle sweetness)
• 1/2 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1/4 cup vegan milk chocolate chips (Enjoy Life brand melts perfectly)

Instructions

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
2. Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay.
3. Gently fold in the vegan milk chocolate chips. Let the batter rest for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (350°F is ideal). No oil needed if your skillet is truly non-stick.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes.
6. Flip carefully and cook for another 1-2 minutes until golden. Tip: Don’t press down; it squeezes out the fluffiness.
7. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Ultra fluffy with a rich chocolatey core, these pancakes are a dream. Serve stacked high with a drizzle of maple syrup and a sprinkle of chocolate chips for extra decadence.

Vegan Milk Chocolate Granola

Now, let’s dive into making Vegan Milk Chocolate Granola, a crunchy, sweet treat that’s surprisingly simple to whip up.

Ingredients

• 3 cups rolled oats (old-fashioned, not quick oats for better texture)
• 1/2 cup maple syrup (the real deal, not imitation, for depth of flavor)
• 1/4 cup coconut oil (melted, it binds everything together beautifully)
• 1/2 cup vegan milk chocolate chips (I love the Enjoy Life brand for its meltability)
• 1 tsp vanilla extract (a splash enhances the chocolate flavor)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the rolled oats, maple syrup, melted coconut oil, vanilla extract, and salt until the oats are evenly coated.
3. Spread the mixture onto the prepared baking sheet in an even layer. Tip: Press down lightly with a spatula to help the granola clump together.
4. Bake for 20 minutes, then stir the granola to ensure even baking. Tip: Watch closely in the last 5 minutes to prevent burning.
5. Remove from the oven and immediately sprinkle the vegan milk chocolate chips over the hot granola. Tip: The residual heat will melt the chips perfectly for drizzling.
6. Let the granola cool completely on the baking sheet to harden into clusters.

Delightfully crunchy with a rich chocolatey finish, this granola pairs wonderfully with almond milk or as a topping for vegan yogurt. For an extra treat, try mixing in dried cherries or chopped nuts after cooling.

Vegan Milk Chocolate Ice Cream

Sometimes, you just need a creamy, dreamy vegan chocolate ice cream that hits the spot without the dairy. This recipe is your answer.

Ingredients

• 2 cups full-fat coconut milk (the canned kind works best for creaminess)
• 1/2 cup maple syrup (adjust if you like it less sweet)
• 1/3 cup cocoa powder (I go for Dutch-processed for a deeper flavor)
• 1 tsp vanilla extract (pure, not imitation)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup vegan chocolate chips (melted, for that extra chocolatey punch)

Instructions

1. In a blender, combine coconut milk, maple syrup, cocoa powder, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into a saucepan and heat over medium heat for 5 minutes, stirring constantly. Do not let it boil.
3. Remove from heat and stir in the melted vegan chocolate chips until fully incorporated.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
6. Transfer the ice cream to a freezer-safe container and freeze for another 2 hours to firm up.

For an extra indulgent treat, serve this ice cream with a drizzle of melted vegan chocolate and a sprinkle of sea salt. The texture is luxuriously smooth, with a rich chocolate flavor that’s not overly sweet.

Vegan Milk Chocolate Fondue

Dessert lovers, rejoice! This vegan milk chocolate fondue is your dream come true. It’s creamy, dreamy, and downright delicious.

Ingredients

• 1 cup coconut milk (full-fat for that lush texture)
• 1 1/2 cups dairy-free milk chocolate chips (I swear by Enjoy Life brand)
• 1 tbsp coconut oil (helps with the silkiness)
• 1 tsp vanilla extract (the good stuff makes a difference)

Instructions

1. Pour the coconut milk into a small saucepan. Heat over medium-low until it starts to simmer, about 3 minutes.
2. Reduce heat to low. Add the chocolate chips and coconut oil. Stir constantly until melted and smooth, about 2 minutes.
3. Remove from heat. Stir in the vanilla extract until fully incorporated.
4. Transfer to a fondue pot or a serving bowl. Keep warm over a low flame or a tea light.

Fondue is best served immediately. The texture is velvety, with a rich chocolate flavor that’s not overly sweet. Try dipping strawberries, banana slices, or vegan marshmallows for a fun twist.

Vegan Milk Chocolate Cheesecake

Rarely does a dessert satisfy both chocolate and cheesecake cravings like this vegan milk chocolate cheesecake. It’s rich, creamy, and surprisingly simple to make.

Ingredients

– 2 cups raw cashews (soaked overnight, they blend smoother)
– 1/2 cup coconut oil (melted, it gives the cheesecake its firm texture)
– 1/2 cup maple syrup (for that perfect sweetness)
– 1/2 cup cocoa powder (I use Dutch-processed for a deeper flavor)
– 1 tsp vanilla extract (pure, not imitation)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 cup vegan milk chocolate chips (melted, for that creamy chocolate layer)

Instructions

1. Drain the soaked cashews and blend them in a food processor until smooth.
2. Add the melted coconut oil, maple syrup, cocoa powder, vanilla extract, and salt to the cashews. Blend until the mixture is completely smooth.
3. Pour the mixture into a springform pan lined with parchment paper. Smooth the top with a spatula.
4. Melt the vegan milk chocolate chips in a double boiler or microwave, stirring every 30 seconds to avoid burning.
5. Pour the melted chocolate over the cheesecake base. Use a spatula to spread it evenly.
6. Freeze the cheesecake for at least 4 hours, or until firm.
7. Before serving, let the cheesecake sit at room temperature for 10 minutes to soften slightly.

You’ll love the creamy texture and the rich, chocolatey flavor of this cheesecake. Try serving it with fresh berries or a drizzle of caramel for an extra touch of decadence.

Vegan Milk Chocolate Brownies

These vegan milk chocolate brownies are a game-changer for anyone craving a rich, fudgy treat without the dairy. They’re surprisingly simple to make and utterly decadent.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup cocoa powder (Dutch-processed gives a deeper flavor)
• 1 cup vegan milk chocolate chips (melted, plus extra for topping)
• 1/2 cup coconut oil (melted, but not hot)
• 3/4 cup maple syrup (the real deal, not imitation)
• 1 tsp vanilla extract (pure, for that authentic taste)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, and salt until well combined.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until just combined.
4. Fold in the melted vegan milk chocolate chips, reserving a handful for topping.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Sprinkle the reserved chocolate chips over the top for an extra chocolatey finish.
7. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
8. Let the brownies cool in the pan for at least 10 minutes before slicing.

Melt-in-your-mouth texture meets a deep, chocolatey flavor in these brownies. Serve them slightly warm with a scoop of vegan ice cream for an indulgent dessert.

Vegan Milk Chocolate Macaroons

Absolutely perfect for satisfying your sweet tooth, these Vegan Milk Chocolate Macaroons are a dreamy, guilt-free treat. They’re surprisingly simple to whip up, with a rich, chocolatey flavor that’ll impress any dessert lover.

Ingredients

• 1 cup almond flour – for that perfect, nutty base.
• 1/4 cup cocoa powder – I always go for the dark kind for depth.
• 1/2 cup maple syrup – the real deal, none of that imitation stuff.
• 1/4 cup coconut oil, melted – extra virgin gives the best flavor.
• 1 tsp vanilla extract – pure, not imitation, makes all the difference.
• A pinch of salt – just to balance the sweetness.
• 1/2 cup vegan milk chocolate chips – because every bite should be chocolaty.

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour and cocoa powder until no lumps remain.
3. Add maple syrup, melted coconut oil, vanilla extract, and salt. Stir until well combined.
4. Fold in vegan milk chocolate chips gently. Tip: Don’t overmix to keep the chips intact.
5. Scoop tablespoon-sized balls of the mixture onto the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
6. Bake for 12-15 minutes, until the edges are firm but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Out of the oven, these macaroons are delightfully chewy with a crisp exterior. The vegan milk chocolate adds a creamy contrast that’s irresistible. Serve them slightly warm with a drizzle of extra melted chocolate for an extra indulgent touch.

Vegan Milk Chocolate Oatmeal

Ready to upgrade your breakfast game? This vegan milk chocolate oatmeal is a decadent yet simple way to start your day. Rich, creamy, and satisfying, it’s a hug in a bowl.

Ingredients

• 1 cup rolled oats (I love the texture they bring)
• 2 cups almond milk (unsweetened is my preference for balance)
• 1/4 cup vegan milk chocolate chips (the meltier, the better)
• 1 tbsp maple syrup (for that subtle sweetness)
• 1/2 tsp vanilla extract (a splash elevates everything)
• Pinch of salt (to brighten the flavors)

Instructions

1. In a medium saucepan, combine the rolled oats and almond milk. Bring to a gentle boil over medium heat.
2. Reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.
3. Add the vegan milk chocolate chips, maple syrup, vanilla extract, and a pinch of salt. Stir continuously until the chocolate is fully melted and the mixture is smooth, about 2 minutes.
4. Remove from heat and let it sit for 1 minute to thicken slightly.
5. Tip: For extra creaminess, stir in a splash more almond milk before serving.
6. Tip: If you’re a fan of texture, sprinkle some crushed nuts on top.
7. Tip: Warming the chocolate chips for 10 seconds in the microwave before adding can help them melt faster.

Ultra-creamy with a deep chocolate flavor, this oatmeal is a morning luxury. Serve it with fresh berries for a pop of acidity or a dollop of almond butter for extra richness.

Vegan Milk Chocolate Doughnuts

These vegan milk chocolate doughnuts are a dreamy treat that’s surprisingly simple to whip up. They’re perfect for satisfying your sweet tooth without any dairy.

Ingredients

• 1 cup almond milk (unsweetened works best here)
• 1 tsp apple cider vinegar (the secret to fluffy doughnuts)
• 2 cups all-purpose flour (I always sift mine for extra lightness)
• 3/4 cup granulated sugar (organic is my preference)
• 2 tsp baking powder (aluminum-free for a cleaner taste)
• 1/2 tsp salt (sea salt adds a nice depth)
• 1/3 cup coconut oil (melted, but not hot)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 cup vegan milk chocolate chips (melted for that rich coating)

Instructions

1. Preheat your oven to 350°F. Grease a doughnut pan lightly with coconut oil.
2. In a small bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Add the coconut oil and vanilla to the almond milk mixture. Stir well.
5. Pour the wet ingredients into the dry. Mix until just combined; don’t overmix.
6. Fill each doughnut cavity 3/4 full. Bake for 10-12 minutes until golden.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack.
8. Melt the chocolate chips in a double boiler or microwave in 30-second bursts.
9. Dip each doughnut into the melted chocolate, coating halfway. Let set for 10 minutes.

Absolutely divine when served slightly warm, the chocolate slightly melty. The texture is light yet satisfying, with a rich chocolate finish that’s not overly sweet.

Conclusion

We hope this roundup of 20 Delicious Vegan Milk Chocolate Recipes has inspired your next sweet adventure! Whether you’re a seasoned vegan or just exploring, there’s something here for every sweet tooth. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking, and here’s to many more chocolatey delights!