Easy Vegan Hot Chocolate Bombs

These Easy Vegan Hot Chocolate Bombs are so delicious and so fun to make. A dark chocolate shell filled with homemade hot cocoa mix, marshmallows and sprinkles that melts into the warmest, thickest hot chocolate in warm milk.

If you are going to leave anything out for Father Christmas this year, I think we should all leave a few glasses of warm milk and an array of Easy Vegan Hot Chocolate Bombs. Move aside ice cold milk and cookies, these hot chocolate bombs are seriously addictive. That side, if you do want to make some festive cookies, I have quite a few you can choose from.

What are these Easy Vegan Hot Chocolate Bombs like?

In one word: chocolatey. They are so amazing and once you’ve made them, you won’t stop. These bombs are:

• Quick and easy to make
• Fun to make with little ones
• Versatile so you can use any chocolate and decorations
• Filled with gooey marshmallows
• Packed with a homemade sugar-cocoa mix
• Naturally vegan, gluten-free and nut-free
• A great festive no-bake recipe
• Perfect all year long for your hot chocolate cravings
• A delicious edible gift

I already know you are going to love these Easy Vegan Hot Chocolate Bombs so skip ahead to the recipe card or, let’s discuss the ingredients and method a little more.

What 6 ingredients do I need?

These bombs really are so easy and rely on simple, easy to find ingredients:

• Dark chocolate: as these are quite sweet in the middle and milk can be sweet, I prefer dark chocolate for the shells. You can use any chocolate you like and choose plain, salted, fruity, nutty… any chocolate will work. You can even try dairy-free milk or white chocolate, too.
• Coconut oil: I like to add this to the melting chocolate as it creates a softer and shinier shell. If you don’t have any, you can skip this but it does make the bombs that little bit more special.
• Caster sugar: or you can use any sugar you like for the filling. Caster sugar is best as it is finer and will melt into the warm milk more smoothly and easily.
• Cocoa powder: or cacao powder. Stir this with the sugar to make the bulk of the filling for these Easy Vegan Hot Chocolate Bombs.
• Vegan marshmallows: nowadays these are quite easy to find and there are a few brands on the market in the UK. If you can only find large ones, chop them into smaller pieces.
• Sprinkles: I would say these are optional but they make these hot chocolates much more fun. I use the 100% vegan and gluten-free sprinkles from Baking Time Club (save 20% with code AMY20).

How do I make these so neat?

There are no tricks to these Easy Vegan Hot Chocolate Bombs but here is each step in a bit more detail.

• Chill a silicone mould: it is easiest to have a chilled mould to start with the speed up the cooling process and to allow the chocolate to set more easily. You can use any shape moulds you have, as long as two halves will fit together.
• Melt the chocolate and coconut oil: until glossy.
• Spoon a small amount of chocolate into the holes: and use a spoon to spread the chocolate all the way up the sides. Repeat to make all 12 halves.
• Place the moulds in the fridge: to set the chocolate.
• Repeat the chocolate coating layer: so that the shells are thicker and will not break as you peel them away from the moulds. This is really important for the best Easy Vegan Hot Chocolate Bombs.
• Make the filling: stir together the sugar and cocoa.
• Carefully remove the shells: one by one from the moulds.
• Place a small cupcake case: on a plate and place on mould on top.
• Fill with the sugar-cocoa mix: and add in the marshmallows and sprinkles.
• Run a hot spatula or butter knife: along the edge of the chocolate shell to melt it and carefully press a second shell on top so it meets the edges all the way round.
• Decorate as you please: with reindeer faces, icing sugar glaze, sprinkles or more chocolate.
• Chill in the fridge: util ready to use.
• Get a mug/cup/glass of your favourite warm milk: and pop in the Easy Vegan Hot Chocolate Bomb and watch the chocolate shell melt and the marshmallows rise to the surface.
• Stir well: and sip away.

How do I make the reindeer faces?

These are adapted from my Vegan Christmas Rocky Road and use edible sugar eyes and redcurrants secured with icing sugar. Then, for the antlers, melt some extra chocolate, have a piece of parchment paper ready and paint on a small straight line with a spoon. Then make small brush strokes to shape the antlers. Chill in the fridge for 20 minutes then carefully peel off and secure with more icing sugar glaze (or you can secure everything with melted chocolate).

Are these Easy Vegan Hot Chocolate Bombs gluten-free and nut-free?

Yes, these are naturally gluten-free and nut-free, just check your chocolate and any decoration you are using.

How long will these chocolate bombs last for?

These are a great make-ahead sweet treat over the holidays or edible gift, too, as they will keep for 1-2 weeks in the fridge. Just note that edible sugar eyes do start to “bleed” after a day or two, so it is best to decorated them closer to the time.

I love these hot choccy bombs, what other easy festive recipes can I make?

I am so glad you asked as I have so many fabulous recipes you can try. How about my:

• Vegan Christmas Rocky Road
• Christmas Tree Sugar Cookies
• Melting Snowman Chocolate Sugar Cookies
• Chocolate Reindeer Cupcakes
• Vegan Christmas Cookie Box

I look forward to hearing what you think of these Easy Vegan Hot Chocolate Bombs so please let me know in the comments below. If you do make them, I would love to see so please tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With hot choccy bomb love x