Vegan Chocolate Honeycomb (Gluten-Free)

Easy to make and delicious to eat, these golden orange honeycomb pieces are coated in thick dark chocolate to be even better than the “crunchy” chocolate bar. They are naturally vegan, gluten-free and don’t require a sugar thermometer.

I bet you have a favourite chocolate bar and a few memories to go with it. My favourite bar growing up had to be a “crunchy”. It would be the one I asked for if we popped to the shops, went to the cinema, or had some friends round and we could choose a “treat”. I loved how sweet, sticky and crunchy the bars were all covered in lovely, sweet chocolate. I didn’t use to find them overly sweet, just the right amount of sweetness. It took a few attempts to make this recipe perfect but now I am in love with them and all the trials, mess and sticky honeycomb is worthwhile.

Vegan Chocolate Honeycomb
Vegan Chocolate Honeycomb

Having loved dark chocolate for a long time now, not just because it’s usually vegan, I find milk chocolates very sweet so these homemade Vegan Chocolate Honeycomb are the perfect balance: 

  • Sticky sweet honeycomb
  • Light, airy and crunchy
  • Covered in dark thick chocolate
  • They are really easy to make
  • Do not require a sugar thermometer
  • Ready to eat in about an hour
  • Naturally vegan, gluten-free and nut-free
Vegan Chocolate Honeycomb
Vegan Chocolate Honeycomb
Vegan Chocolate Honeycomb
Vegan Chocolate Honeycomb

What makes these Vegan Chocolate Honeycomb vegan? Honeycomb is naturally vegan as it just uses a few simple ingredients, it is the chocolate coating that makes them not vegan-friendly. There are only 3 (or 4) key ingredients for these bars:

  • Caster sugar: the white sugar works best for this recipe.
  • Golden sugar: the golden hue and the thick sticky texture is best for making these honeycomb bars. I also did try these with maple syrup but golden syrup works best.
  • Water: this isn’t really an ingredient as such, but is important for the best texture honeycomb.
  • Bicarbonate of soda: this is the magic that turns a thick gooey caramel-like syrup into fluffy, airy and light honeycomb. This is the perfect amount to add enough volume without being able to taste the honeycomb.

There are a few essential steps to follow when making this Vegan Chocolate Honeycomb that are easy but important to follow:

  • Use a large pan: and then use a pan bigger than that. Once you add the bicarbonate of soda, the mix really increases in volume and can over-spill you pan if it is not big enough.
  • Stir and then don’t stir: you can stir the sugar until it dissolves but when you begin the 12-15 minutes of high-simmering, do not stir the mixture any more.
  • The “hard crack” stage: as this recipe does not use a sugar thermometer, we don’t check the temperature. You can test the syrup mixture is ready when you drop a small amount of the mix into cold water, and it will bubble up and so hard. If this doesn’t happen, keep going.
  • Whisk in one direction: once you’ve added the bicarbonate of soda, only whisk in one direction to allow to air to work through the honeycomb evenly.
  • Work quickly: once you’ve added the bicarbonate of soda, be careful as the mix is hot but then divide the mix between a lined tray or silicone moulds.
Vegan Chocolate Honeycomb
Vegan Chocolate Honeycomb
Vegan Chocolate Honeycomb
Vegan Chocolate Honeycomb

Then you must allow the Vegan Chocolate Honeycomb to cool down fully. If you are using small silicone moulds, this will only take 30-60 minutes or if you use one larger tray, it will take 1-2 hours. As mentioned, you can make this is one larger parchment-lined dish or silicone moulds. For the neatest bars, use a silicone mould, as the honeycomb is easy enough to break apart or slice, but difficult to slice neatly!

To make the “crunchy” style chocolate covered bars, I used silicone moulds (you can find them easily online), and for the group shot of the broken up honeycomb, I used a parchment-lined dish. Both work really well and the taste is the same.

These Vegan Chocolate Honeycomb really are my favourite chocolate bar creation and once covered in thick dark chocolate, allow them to set in the fridge. They are light, fluffy, sweet, sticky, gooey, crunchy and chocolatey all in each mouthful. They take a few steps to make and are much easier than you’d think.

These Vegan Chocolate Honeycomb are great to make for little and big ones, for snacking on, for desserts and to impress non-vegan friends and family.

If you are looking for other chocolate recipes, how about my:

Vegan Chocolate Honeycomb (Gluten-Free)

  • Servings: 20
  • Difficulty: easy
  • Print

Easy to make and delicious to eat, these golden orange honeycomb pieces are coated in thick dark chocolate to be even better than the “crunchy” chocolate bar. They are naturally vegan, gluten-free and don’t require a sugar thermometer.


    For the honeycomb:
  • 200g caster sugar
  • 120g golden syrup
  • 60ml water
  • 2 tsp bicarbonate of soda
  • For the chocolate:
  • 300g dark chocolate


  1. Line an 8-inch square dish or grease 20 small silicone moulds with coconut or spray oil (it will depend on the size of your moulds).
  2. Add the sugar, syrup and water to a large saucepan (larger than you think) and heat until the sugar dissolves, stirring occasionally. Once the granules have dissolves, bring to a boil and then reduce to a medium-high simmer. Allow to bubble for about 12-15 minutes until dark in colour and do not stir.
  3. Without a sugar thermometer, you can test the sugar syrup is ready when you drop a spoonful of the liquid in cold water it will bubble up. This is the “hard crack” stage.
  4. Remove from the heat and add in the bicarbonate of soda and whisk in one direction quickly to dissolve the bicarbonate of soda and it will be very bubbly. Then immediately pour into the dish or spoon carefully into the moulds, topping them up as needed. It will be hot and sticky but put the pans/spoons into soak in warm water and it will all come off.
  5. Allow to set for 1-2 hours at room temperature.
  6. Melt the chocolate.
  7. Break or slice the honeycomb into pieces or remove from the moulds and cover in chocolate, allow the excess to drip off and place on a parchment lined tray and chill in the fridge until set. Store the honeycomb pieces at room temperature in an airtight container. Chocolate covered honeycomb will last 3-5 days and plain honeycomb is best eaten within 1-2 days.
Vegan Chocolate Honeycomb
Vegan Chocolate Honeycomb

I look forward to hearing what you think of these Vegan Chocolate Honeycomb so please let me know what you think. If you make these chocolate bars, please tag me in your creations as I love to see them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With vegan chocolate honeycomb love x

  1. shannonrose says:

    These look AMAZING! Honeycomb use to be my favorite 😍😍😍😍

  2. These look amazing Amy! I have always liked Chocolate 🍫 honey 🍯 comb crunchie but never made my own! Looks insane and splendid photography as always. Saved to my WordPress saved collection and definitely will tag you into my bakes using your recipes. Sorry I haven’t commented in ages and can’t wait to read your next e newsletter also ☺️☺️🌱🌱🙌

  3. […] spot with every mouthful. This banana bread combination takes my ultimate favourite chocolate bar (Vegan Chocolate Honeycomb), now made vegan, and my love for banana bread and combines them into one amazing […]

  4. […] sharing my ultimate childhood favourite, the Chocolate Covered Honeycomb bar, I asked for your favourite chocolate bars that you’d want to see. There were so many […]

  5. […] Vegan Chocolate Honeycomb […]

  6. […] used to be quite scared of making caramel (much like making honeycomb) but it’s really easy. Just melt together the condensed milk, sugar and syrup until thick, darker […]

Leave a Reply