I know some vegans are very passionate about making their recipes as healthy as possible. I agree that is an important mission. With my recipes, however, I try to look for a balance between what I consider to be healthy and knock-your-socks-off delicious! I want to prove that you can be vegan and eat some of the yummiest dishes on the planet!
Sometimes I look for both in one recipe – healthy and delicious. Sometimes I have recipes that by their nature are very healthy (like salads). That’s how I can justify some recipes that I know are not really healthy at all but fall into that cholesterol-free category of sock-free yumminess.
That is where this recipe sits. Giving up milk chocolate was one of the more difficult tasks for me in becoming vegan. And I eventually came to peace with it because I switched to dark chocolate and ended up liking that even more. So I said, “Forget you!’ to those little bite-size, milk-chocolate covered 3 Musketeers Bars.
Then 3 Musketeers Bars came out with their dark chocolate covered version. That was just cruel. Because although it was covered in dark chocolate, there was still dairy involved. It’s true that my taste-buds would be quite happy eating this morsel, but the animal-loving side of me would not relent.
But recently discovered the site Let’s Dish where she posted a recipe for home-made 3 Musketeers Bars. I took one look at the recipe and knew it was something I could transform into vegan bliss. And this is what I did.
This recipe has few ingredients, but several steps. You’re going to have to trust me on this, the destination is well worth every step on the path! Go with the flow, Grasshopper, and follow your bliss. Oops, sorry about that last part. I got a little carried away.
How to Make Vegan 3 Musketeers Bars
Here are the Ingredients for vegan 3 Muskateers Bars:
- 15 ounce can whole fat coconut milk
- cocoa powder
- Maca powder (to create a malted flavor)
- dairy free chocolate chips
- coconut oil
Step One: Make the Whipped Middle
These vegan 3 musketeers are using coconut whipped cream, thereby creating this as a frozen dessert version of the popular candy bar. It still works!
First, line an 8″ square baking pan with waxed paper.
Melt some chocolate chips in a bowl, then set aside to cool. Next, whip up the coconut milk, following the tips from the recipe below or from my post on Coconut Whipped Topping. Have patience. It can take up to 4 – 5 minutes whipping it on high.
Note: Be sure to use a high fat coconut milk, coconut cream, or Nature’s Charm Coconut Whipping Cream. It’s specifically formulated for making whipped topping.
You may be tempted to use a commercially prepared vegan whipped cream like CocoWhip. I’ve found that once it’s no longer frozen, it gets very runny and therefore doesn’t work well for this recipe.
Next, add melted chocolate and maca powder and beat until well combined and fluffy, 30-60 seconds more.
The maca powder is completely optional but I find it creates a nice malted flavor.
Spread the whipped chocolate mixture evenly into the prepared pan. I use a spatula so I can get all the fluffy goodness spread evenly into the pan.
Place the chocolate mixture in your freezer for about 30 minutes. After the 30 minutes is up, remove the chocolate mixture from the pan and cut it into squares and then return to freezer for another 30 minutes.
Step Two: Melt Dipping Chocolate
Melt the remaining chocolate chips in a microwave-safe bowl and add coconut oil and stir until smooth.
Dip frozen chocolate squares into the melted chocolate chip mixture and and place finished candy bar on a baking tray lined with wax paper.
Place the tray of finished candy bars in the freezer to allow the chocolate to set. Once frozen, transfer to a freezer bag or container and store in the freezer. These should keep up to 2 months.
To serve, allow the frozen candies to soften slightly before eating.
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan 3 Musketeers Bars
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Line a 9″ square baking pan with wax paper.
- In a medium bowl, heat chocolate chips in the microwave for about 1 minute. Leave it in the microwave and just cover with a plate. Let it set for 1–2 minutes. Then stir to combine the melted chocolate. Set aside to cool slightly.
- Remove the coconut whipping cream from the fridge. airy-free whipped topping. Pour contents into a mixing bowl and whip on high for 2 minutes. Use a spatula to scrape down sides of the bowl. Whip again on high for another 2 – 3 minutes until light and fluffy.
- Next, add the slightly-cooled, melted chocolate and maca powder (if using) beat until well combined and fluffy, 30-60 seconds more.
- Spread chocolate mixture evenly into prepared pan. I use a spatula so I can get all the fluffy goodness into the pan.
- Place the chocolate mixture in your freezer for about 30 minutes. Remove the chocolate mixture from the pan and cut into squares and then return to freezer for another 30 minutes.
- When the bars are set and you're ready to dip them in chocolate, melt 2 cups of chocolate chips in a microwave-safe bowl (as instructed above). Add 1 tablespoon of coconut oil and stir until smooth.
- Dip frozen chocolate squares into the melted chocolate chip mixture and and place finished candy bar on a baking tray lined with wax paper.
- Place the tray of finished candy bar in the refrigerator or freezer to allow the chocolate to set. Once frozen, transfer to a freezer bag. These will keep up to 2 months in the freezer.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
We kept ours in the freezer. What a wonderful cool snack on a warm summer/fall day!