If you are looking for the best chocolate substitute, you may be surprised to learn that there are actually quite a few of them. Yes, I know that it may seem impossible that there could ever be a substitute for chocolate. How could anything come close to being as delicious or versatile as good, old chocolate?! But these substitutes will do the trick!
Whether you run out of chocolate while baking a chocolate ganache cake, making an easy no-bake chocolate pie, or if you need a substitute while making any of my favorite chocolate desserts, these replacements can help save your homemade desserts!
Jump to:
- What is chocolate?
- Types of chocolate
- The function of chocolate in baking
- Considerations when replacing chocolate
- What can I use instead of chocolate?
- 1. Dark Chocolate Substitutes
- 2. Milk Chocolate Substitutes
- 3. White Chocolate Substitutes
- What is the best healthy alternative for chocolate?
- What should I use instead of chocolate in baking?
- Chocolate substitutes FAQS
- More Substitute Guides
- The BEST Chocolate Substitutes
What is chocolate?
Chocolate is an ingredient used in millions of recipes but is typically found in desserts. It is made from cocoa beans which are the dried and fermented seeds of the cacao tree. These trees typically grow in tropical areas near the equator such as West Africa, South America, and Southeast Asia.
The dried beans are cleaned, roasted, and ground into a thick liquid called chocolate liquor. The chocolate can be used in the liquid state but it is very bitter and intense, so it typically continues to be pressed, rolled, heated, and mixed with sugar and milk to turn into the delicious ingredient you know and love.
Types of chocolate
There are four main types of chocolate and it is important to know each different type of chocolate so you can figure out the best alternative. Take a look at the characteristics of each chocolate variety:
Dark Chocolate is the most bitter and intense type of chocolate. Dark chocolate is made with a higher percentage of cocoa to create its rich and intense taste. It is made using at least 15% chocolate liquor and can contain up to 50% chocolate liquor and only 33% sugar. Dark chocolate is often vegan due to the lack of milk, however, you always need to check the packaging to be sure.
Labeling dark chocolate as semisweet chocolate or bittersweet chocolate may occur, but regardless of the name, it remains a version of dark chocolate.
Milk Chocolate is made with about 10-12% chocolate liquor, sugar and milk. It is much sweeter than dark chocolate and also has a creamier, smoother texture. Milk chocolate is most often used to make candy bars because of its soft texture, caramel flavor, and light vanilla aftertaste.
White Chocolate is often not considered to be a true chocolate since it is made with just cocoa butter, a by-product of the cacao plant. My guide to what is white chocolate will tell you all about it!
White chocolate can be super sweet and tastes similar to sweetened condensed milk mixed with vanilla. It does not have that intense chocolate taste since there is no chocolate liquor.
Ruby Chocolate is the last type of chocolate that is quite rare. It is a naturally pink chocolate made from the ruby cocoa bean.
Learn all about what is ruby chocolate in my guide then try my raspberry ruby chocolate bonbon recipe.
The function of chocolate in baking
People frequently use chocolate in baking in a wide range of ways. Understanding why you use chocolate in your recipe will help you identify the best chocolate substitute to use.
The main reason we use chocolate to bake is to add flavor to a recipe. People use chocolate to add sweetness to a recipe. In addition, it can help improve the texture of a dessert and help retain moisture in baked goods.
Considerations when replacing chocolate
When replacing chocolate in a recipe, understanding why chocolate was originally used in the recipe is important. Was it added to make the dessert have a rich flavor? Or were chocolate chips mixed into the batter to add texture and eye appeal? Is the chocolate in the recipe just a garnish or is it the key ingredient like chocolate bonbon or brownies?
These are all important facts to keep in mind and they will determine which chocolate replacements you should use when baking. The best substitutes for baking chocolate will vary depending on your recipe!
What can I use instead of chocolate?
There are quite a few reasons why you might want to replace chocolate in your recipes. Maybe you ran out of dark chocolate and need to find something else to help you bake a chocolate cake. Or perhaps you want to try a new, chocolate-free twist on your favorite cookie recipe. Whatever the reason, there are quite a few easy chocolate substitutes that you can try.
- Cocoa Nibs
- Carbo Chips
- Unsweetened Baking Chocolate
- Cocoa Powder
- Dark & White Chocolate Mixed
- Homemade Milk Chocolate
- Macadamia Nut Butter
- Yogurt Chips
- Cocoa Butter
- Milk Powder and Sugar
1. Dark Chocolate Substitutes
1.1. Cocoa Nibs
Roasting cocoa beans and crushing them into small pieces produces cocoa nibs. They are completely unsweetened and crunchier than actual chocolate. However, they still have that rich chocolate taste that you may want in your recipe.
Because cocoa nibs are unsweetened and have a slightly bitter taste, they are best used when you want to substitute unsweetened chocolate, need a bittersweet chocolate substitute, or just an alternative to dark chocolate. Keep in mind that, unlike chocolate, cocoa nibs will not melt when heated.
How to use it:
Cocoa nibs are great as a substitute for chocolate chips in chocolate chip cookies. Swap out chocolate chips with cocoa nibs using a 1:1 ratio. They will add chocolate flavor to your favorite cookies and also add a little bit of crunch.
You can also use cocoa nibs as a garnish for an ice cream bar, cupcakes and cakes. The little flecks will look rustic and beautiful!
However, when chocolate is melted in the initial recipe, like in brownies, cocoa nibs is not a good substitute.
1.2. Carob Chips
Carob is a type of flowering tree that is actually in the legume family. The plant grows long, brown pods that people dry, grind, and transform into a cocoa-like product. Carob does have a slightly nutty, sweet taste that is similar to dark chocolate. Plus, it is almost the exact same color as chocolate.
Carob is lower in carbs than chocolate and also has less fat than most chocolates. It doesn't contain caffeine or gluten but it is high in antioxidants and fiber. It is considered a healthy substitute for chocolate and also a good chocolate substitute for allergies.
How to use it:
Use carob chips to replace dark chocolate chips using a 1:1 ratio. They will work great in cookies, cupcakes, brownies and cakes. It is such an easy chocolate substitute for chocolate chips!
You can use carob powder to replace chocolate as well. Simply mix 1 tablespoon of neutral oil with 3 tablespoons of unsweetened carob powder. This mixture can be used to replace two ounces of melted dark chocolate.
1.3. Unsweetened Baking Chocolate
Unsweetened baking chocolate is essentially pure chocolate liquor. It is bitter and intense but it can be perfect as a dark chocolate substitute for baking.
You can find blocks of unsweetened chocolate in most grocery stores making it a very convenient substitute. Use baker chocolate substitute particularly if you need an unsweetened chocolate substitute.
How to use it:
Replace dark chocolate in any recipe using unsweetened baking chocolate. Baking chocolate can be chopped and used as chips or melted.
You may want to increase the sugar in your recipe to offset the strong taste of the unsweetened baking chocolate. You can stir a few tablespoons of sugar into melted baking chocolate and then use it as desired.
1.4 Cocoa Powder
Grinding the roasted cocoa beans produces cocoa powder. Many baking recipes utilize unsweetened cocoa powder, making it a suitable substitute for dark chocolate. Particularly Dutch processed cocoa powder has that great chocolate flavor and it is also easy to find.
I also have a great guide to cocoa powder substitutes you may want to check out, too!
How to use it:
Turn cocoa powder into homemade chocolate by mixing 6 tablespoons of unsweetened cocoa powder (37g) with 4 teaspoons of melted butter (55g) and 1 tablespoon of sugar (12g). Stir to dissolve the sugar and cocoa powder in the melted butter then use your cocoa powder chocolate as directed in your recipe. You can use this mix to substitute for 10 tablespoons of melted chocolate which is about 100g of chocolate. It is a great option to fill your babka or brioche.
2. Milk Chocolate Substitutes
2.1. Dark Chocolate & White Chocolate Blend
The easiest milk chocolate substitute is a blend of both white and dark chocolate. You can use any type of white chocolate and dark chocolate to create your own milk chocolate mix. This will give you a sweetness and texture that is very similar to regular milk chocolate.
How to use it:
Use a mix composed of approximately 60% white chocolate and 40% dark chocolate. Or, use about ⅔ of a cup of white chocolate and ⅓ of a cup of dark chocolate to replace one cup of milk chocolate in any recipe. This is a good ratio for replacing milk chocolate chips or melted chocolate in any of your favorite chocolate recipes.
2.2. Homemade Milk Chocolate
Try replacing store-bought milk chocolate with homemade milk chocolate. You will need ½ cup coconut oil, 3 tablespoons milk powder, ⅓ cup unsweetened cocoa powder, and ¾ cup powdered sugar.
Heat the coconut oil over a double boiler to melt it completely then slowly stir in the dry ingredients, adding a little bit at a time and stirring until they have dissolved into the oil. Pour the homemade chocolate into an ice cube tray and let it set in the fridge.
How to use it:
Once your homemade milk chocolate bars have hardened, you can use it to replace milk chocolate in any recipe using a 1:1 ratio. It will give you the same tasty flavor and almost identical texture.
3. White Chocolate Substitutes
3.1. Macadamia Nut Butter
Macadamia nut butter is an interesting alternative to white chocolate. It has the same, thick consistency as melted white chocolate and can help give your baked goods the texture you are looking for. Plus, the color of macadamia nut butter and white chocolate is quite similar!
Macadamia nut butter typically lacks sweetness, so you should incorporate additional sugar into your recipe.
How to use it:
Place macadamia nuts into a small blender or food processor and blend until they turn into a thick paste. Stir 2 tablespoons of sugar into every one cup of macadamia nut butter then use the mix to replace melted white chocolate in any recipe. Feel free to adjust the sugar content to suit your tastes.
You can also use chopped macadamia nuts in place of white chocolate chips. The color will be the same as well as the crunchy texture. This would work especially well in sweet baked goods like these white chocolate matcha cookies.
3.2. Yogurt Chips
You can find yogurt chips in most grocery stores in the health food aisle. They look like white chocolate chips but they are actually made with yogurt and vegetable oil solids. If you're looking for healthy alternatives for chocolate, yogurt chips are it!
Most brands sweeten their yogurt chips, giving them a delightful, sweet, and tangy flavor that enhances the taste of baked goods. You can find unsweetened yogurt chips if you want super healthy alternatives to chocolate. Yogurt chips are also considered a good chocolate substitute for dogs since they can safely eat yogurt!
How to use it:
Yogurt chips are best as a white chocolate chip substitute. You can use a 1:1 ratio to replace white chocolate chips in your favorite cookie, brownie, and cake recipes. They will melt when heated, giving you those little pockets of melted chocolate in your baked goods that you know and love!
3.3. Cocoa Butter
Pure cocoa butter can be a great white chocolate alternative. It has a very similar texture and it is also dairy-free, making it a great vegan chocolate alternative. However, cocoa butter has very little taste and no sweetness, so you will need to add more sugar to the recipes when replacing white chocolate with cocoa butter.
How to use it:
Melt the cocoa butter over low heat then use the same quantity as called for in your recipe. Stir a teaspoon or two of sugar into the melted cocoa butter to sweeten it if desired.
3.4 Milk Powder and Sugar
If you are looking to simply get the flavor of white chocolate into your baked goods, you can use milk powder and sugar. The mixture has a similar, sweet vanilla flavor and is very easy to put together.
How to use it:
Mix 1 cup of milk powder with ½ cup of sugar. Use the mixture the same way you would use white chocolate in any baking recipe. This would be a great white chocolate substitute for my white chocolate sauce recipe!
What is the best healthy alternative for chocolate?
Dark chocolate is the healthiest type of chocolate since it is low in sugar and still high in antioxidants. If you want to avoid processed chocolate altogether, try using cacao nibs in place of chocolate.
The small crushed cacao beans have an intense chocolate flavor but zero sugar. They are also rich in antioxidants, minerals, and fiber.
Carob is another healthy chocolate alternative that tastes good and can be found in most health food stores. Carob is a legume and contains less fat than chocolate which makes it a good low-calorie option. It is also caffeine free which also makes it quite appealing. You can find carob chips, bars and even carob powder to use as a healthy chocolate substitute.
What should I use instead of chocolate in baking?
All of the chocolate alternatives listed above are perfect for baking however it depends on the initial recipe as chocolate is so much more than just a sweet ingredient. From homemade nut butter to cocoa powder, cocoa nibs, carob powder, etc, there are lots of chocolate substitutes that will work well in your recipes.
If you choose to skip chocolate altogether, consider adding different spices or extracts to your baked goods to enhance the flavor. Chocolate does have a strong taste so you may want to consider adding, cinnamon, vanilla extract, almond extract, or even cardamom to warm up the flavor of your baked goods.
Of course, spices and flavorings will not give your desserts the same texture as chocolate will, but they will definitely taste yummy!
Chocolate substitutes FAQS
Carob has a flavor that is very close to chocolate. It has a subtle nutty taste combined with vanilla undertones. The texture of carob is also similar to chocolate so you will get the same mouth feel when eating this easy chocolate substitute.
Some people are actually allergic to chocolate which can make baking tough. However, carob is a fantastic substitute for those with chocolate allergies who still want chocolate-flavored desserts. Carob is not in the same plant family as chocolate so it is usually safe for those with allergies.
The best substitute for melted chocolate is cocoa powder mixed with vegetable oil. Mix 6 tablespoons of unsweetened cocoa powder (37g) with 4 teaspoons of melted butter (55g) and 1 tablespoon of sugar (12g). Stir to dissolve the sugar and cocoa powder in the melted butter. You can use this mix to substitute for 10 tablespoons of melted chocolate which is about 100g of chocolate.
More Substitute Guides
The BEST Chocolate Substitutes
Best substitutes for dark chocolate
- 1 cup Carob chips
Best substitutes for milk chocolate
- ⅔ cup white chocolate chips
- ⅓ cup dark chocolate chips mix both types of chips together
Best substitutes for white chocolate
- 1 cup yogurt chips
Instructions
- To replace 1 cup of chocolate in a recipe, use one of the above options.
Note
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- Cocoa Nibs
- Unsweetened Baking Chocolate
- Cocoa Powder
- Homemade Milk Chocolate
- Macadamia Nut Butter
- Cocoa Butter
- Milk Powder and Sugar
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