How to Make Vegan Milk Chocolate
To make vegan milk chocolate, start by melting 1 cup of chopped cocoa butter. Then, whisk some maple syrup or agave nectar into the melted cocoa butter, which will give your chocolate a sweet taste. Once you've done that, whisk in half a cup of cocoa powder and a splash of vanilla extract. Next, pour the milk chocolate mixture into a lined cupcake tin or candy mold. Finally, freeze the milk chocolate for 10 minutes so it hardens and then you're done!
Fill a large saucepan with 2 inches (5.1 cm) of water and bring to a boil. To make the chocolate, you're going to need to create a “double boiler” to keep the chocolate away from direct contact with a heat source. The saucepan will act as the bottom part of the boiler, and the heat from the boiling water will cause the ingredients to melt. To make the water boil faster, cover the saucepan until it begins to boil. Then, remove the lid to begin making your double boiler. If you already have a double boiler, you can use that instead of making your own. Place a bowl on top of the saucepan, 1 inch (2.5 cm) above the water. Use either a ceramic or glass bowl for best results. This is the second part of your double boiler and where you'll be placing your ingredients as you work. It's important that the bowl doesn't touch the water, as this can cause too much heat and make your chocolate burn. You can test the size of the bowl for your double boiler before you turn on the heat by placing it on top of the saucepan to see if it touches the water. If it does, pick a bowl that's shallower. Melt 1 cup (240 mL) of chopped cocoa butter in the bowl on medium heat. Melting the cocoa butter will take 2-3 minutes. Stir the butter with a spoon as it melts to ensure that the heat is even across the bowl. If the butter melts completely in less than 2 minutes, your heat is too high and you can adjust the temperature of the water by turning it down slightly. Whisk in 3 teaspoons (15 mL) of maple syrup or agave nectar. Add the maple syrup or agave nectar to the mixture after the cocoa butter has melted completely. Whisking will help to combine the ingredients fully and make sure the chocolate has a sweet taste throughout. Whisk in the cocoa powder. Add the powder in small amounts, whisking thoroughly to combine. Make sure there are no clumps of powder in your mixture. Combining small amounts at a time will keep the ingredients from falling out of the bowl and allow them to combine evenly over the heat. Add an optional 1 teaspoon (4.9 mL) of vanilla extract and pinch of sea salt. After the cocoa powder is combined, you can add the vanilla to make the chocolate slightly sweeter. The sea salt will bring out the taste of the chocolate more distinctly. Taste the mixture and add additional maple or agave syrup to taste. If the mixture isn't sweet enough, add additional maple or agave to give it a sweeter taste. Doing small amounts will prevent you from over-sweetening which can ruin the taste of the chocolate. If the mixture is too sweet for your liking, add a tbsp of additional cocoa powder or an additional pinch of salt to make it more bitter. Remember, milk chocolate will be sweet! Pour the chocolate onto a lined baking sheet, cupcake tins, or a mold. Make sure the chocolate is poured evenly. You can spread it with a wooden spoon or spatula, and gently tap the sheet, tins, or mold on the countertop to remove any bubbles from pouring. Make sure the baking sheet or cupcake tins are lined to prevent sticking. You won't need to line a mold because they are normally made of non-stick materials. Freeze the chocolate for 10 minutes to set. Place the sheet, tins, or mold in the freezer so that the chocolate is sitting on a flat surface. Allow the chocolate to set for at least 10 minutes in the freezer, or longer if you're planning to transport the chocolate. The chocolate is set when it's hard to the touch and has a matte, not shiny, finish. To remove chocolate from the mold or cupcake tin, simply press on the back side of the mold until the chocolate pops out or flip the tin over so the chocolate falls out. To remove from a baking sheet, you can cut or break the chocolate into smaller pieces for storage. Refrigerate or freeze the chocolate in an airtight container. Your vegan milk chocolate can last up to one week when stored in the refrigerator. If kept in the freezer, it can last up to a month. Combine the cocoa powder and coconut oil. Using a mixer, food processor, or a bowl and spatula, combine the cocoa powder and coconut oil completely. Keep mixing until a paste is formed, which can take up to 3-4 minutes. Make sure there are no clumps of coconut oil in the paste. If there are, break them up with a spoon and continue mixing until you don't see any clumps. Boil 2 inches (5.1 cm) of water in a saucepan and cover with a medium-sized bowl. Make sure the upper bowl is glass or ceramic and situated about 1 inch (2.5 cm) above the water. This creates a double boiler which will gradually heat the chocolate to prevent burning. Once the water is boiling, you can add the bowl to the top of the saucepan to slowly heat the bowl. If you already have a double boiler, you can use that instead of making your own. Add the cocoa powder and coconut oil mix to the saucepan. You can stir it with a spoon or spatula as the mixture melts. It will become significantly thinner and you may notice some smaller clumps of oil, which will melt and combine as you stir. Make sure the mixture doesn't boil. If you begin to see bubbling, reduce the heat and continue stirring. Return the mixture to the mixer and add the shaken coconut milk. The mixture should thicken slightly as the coconut milk combines with the cocoa powder and coconut oil. Mix for 1-2 minutes to ensure that it's properly integrated into the mixture. Add the vanilla extract, confectioners sugar, and salt to the mixer. Once the coconut milk is combined, add the rest of the ingredients. It may be helpful to add the sugar ¼ of a cup at a time to prevent it from spilling out of the mixer. Run the mixer until the chocolate is smooth with no clumps, which should take 2-3 minutes. Transfer the mixture to a lined baking sheet, cupcake tins, or mold. Pour slowly and firmly tap the container on the countertop 2-3 times to remove any bubbles in the chocolate after you pour. Since this mixture is thick, you make need to use a spatula or spoon to scrape the bowl. It's important that the baking sheet or cupcake tins are lined to prevent the chocolate from sticking to the material. Molds are usually made of non-stick material, so you can pour the chocolate without lining them. Place the chocolate in the freezer for 10 minutes to set. Once the chocolate is set, it will look shiny due to the oil. You can remove it from the freezer and enjoy! You can store the chocolate in an airtight container for up to a week in the fridge, or 1 month in the freezer. 
Fill a large saucepan with 2 inches (5.1 cm) of water and bring to a boil. Place a bowl on top of the saucepan, 1 inch (2.5 cm) above the water. Melt 1 cup (240 mL) of chopped cocoa butter in the bowl on medium heat. Whisk in 3 teaspoons (15 mL) of maple syrup or agave nectar. Whisk in the cocoa powder. Add an optional 1 teaspoon (4.9 mL) of vanilla extract and pinch of sea salt. Taste the mixture and add additional maple or agave syrup to taste. Pour the chocolate onto a lined baking sheet, cupcake tins, or a mold. Freeze the chocolate for 10 minutes to set. Refrigerate or freeze the chocolate in an airtight container. Combine the cocoa powder and coconut oil. Boil 2 inches (5.1 cm) of water in a saucepan and cover with a medium-sized bowl. Add the cocoa powder and coconut oil mix to the saucepan. Return the mixture to the mixer and add the shaken coconut milk. Add the vanilla extract, confectioners sugar, and salt to the mixer. Transfer the mixture to a lined baking sheet, cupcake tins, or mold. Place the chocolate in the freezer for 10 minutes to set. 