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pouring milk over a dairy free hot chocolate bomb in a mug

Dairy Free Hot Chocolate Bombs

These dairy free hot chocolate bombs are a delicious winter treat - no dairy necessary!

Course Dessert, Drinks
Cuisine American
Keyword dairy free hot chocolate bomb, dairy free hot cocoa bomb, vegan hot chocolate bomb
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 3 servings
Calories 395 kcal
Author Dairy Free for Baby


For dairy-free hot chocolate bombs:

  • 3/4 cup dairy-free dark chocolate chips
  • 3 tsp unsweetened cocoa powder
  • 6 tsp granulated sugar
  • 3 tbsp mini marshmallows (vegan if desired)

For serving:

  • 1 1/4 cups warm sweetened vanilla almond milk (or vanilla oat milk)


  1. Place the dairy free chocolate chips in a microwave safe bowl. Microwave the chocolate in 30-second intervals, stirring each time, until fully melted.
  2. Pour a spoonful of chocolate into each cavity of the silicone dome mold. Use a spoon to spread the chocolate, coating the entire half circle.
  3. Place the mold in the freezer for 10 minutes, or until the chocolate is solid. Gently press on the bottom of the mold to pop out each dome.
  4. You should have six domes. Take three of them to fill. To each of those three, add 1 teaspoon of cocoa powder, 2 teaspoons of sugar, and 1 tablespoon of marshmallows.
  5. Heat a skillet over medium heat for a minute, just to get it warm (not overly hot). Take one of the empty domes and hold it on the skillet for a second or two, just to melt the edge. Immediately place that on top of one of the filled domes. The melted edge will seal with the chocolate on the filled dome, forming a complete circle.
  6. Repeat with the remaining domes to finish making all three hot chocolate bombs.
  7. When you’re ready to serve one, heat 1 1/4 cups of vanilla almond milk. You can do this on the stovetop or in the microwave. For the microwave, place it in a microwave safe cup and heat for about 1:30 to 2 minutes. (Be careful, cup may be hot when removing from the microwave).

  8. Either place the hot chocolate bomb in a mug and pour the hot almond milk on top, or drop the hot chocolate bomb into the mug with the hot almond milk (being careful not to splash any of the hot liquid). Enjoy!

Recipe Notes

  • The nutrition analysis is based on using 2/3 cup of chocolate, as that’s generally the amount that is actually consumed. It’s helpful to use the 3/4 cup to melt though so you have extra as needed to seal holes or build up edges (or if you have larger molds).
  • If you have a piping bag, you can also pipe melted chocolate on the half circles and connect them that way.


Nutrition analysis (approximate per hot chocolate bomb, assumes 2/3 cup total chocolate used in the recipe): 295 calories, 21.5 g fat, 12.5 g saturated fat, 5 mg sodium, 40.5 g carbohydrate, 8 g fiber, 27.5 g sugar, 4 g protein, Calcium: 0%, Iron: 55%, Potassium: 1%, Vitamin D: 0%

Nutrition analysis (approximate per hot chocolate bomb with vanilla almond milk): 395 calories, 24.5 g fat, 13 g saturated fat, 170 mg sodium, 58 g carbohydrate, 8.5 g fiber, 44 g sugar, 5.5 g protein, Calcium: 43%, Iron: 60%, Potassium: 5%, Vitamin D: 16%