This vegan chocolate butter mochi is a naturally gluten free, rich and chewy chocolate version of Hawaiian butter mochi. If you like chewy sweets these bars are great with their naturally chewy, dense texture which is similar to standard mochi. This recipe uses coconut milk to replace the standard butter and milk of butter mochi with all the same richness but no dairy or eggs. It’s an easy to make, one bowl vegan dessert recipe. If you’re looking for vegan chocolate desserts, vegan mochi, or gluten free chocolate desserts, this is a great recipe to try!
And, if you’re looking for more chocolate desserts, try these vegan and gluten free chocolate chip cookies!
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What You’ll Need For This Chocolate Butter Mochi
Tools You’ll Need
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How To Make Chocolate Butter Mochi
Preheat oven to 350° F/175 C. Line a 8 x 8”/20 x 20cm baking pan with parchment or grease very thoroughly.
In a large bowl, combine apple sauce, sugar, coconut milk, and vanilla extract. Whisk until well emulsified.
Add the cocoa powder and whisk until smooth.
Add in the rice flour, salt, and baking powder. Stir until smooth. You do not need to worry about over mixing unlike regular batters.
Pour into prepared pan and tap the pan several times to force any air bubbles out.
Bake for 40-45 minutes until a skewer inserted comes out clean. Allow to cool completely in the pan before removing and cutting into 16 squares.
Attempting to cut while warm will result in the bars sticking to the knife. For really clean cuts, wash the knife in warm water between slices.
Best the same day but can be kept in a sealed container at room temperature for up to 3 days.
Important Recipe Notes
Coconut milk: Always use full fat coconut milk for this recipe. It will not work with low fat coconut milk or other forms of non-dairy milk. Coconut milk has a much higher fat percentage than other milks which eliminates the need for additional butter to create the “butter” mochi effect.
Apple sauce: This is both the binding agent and some of the liquid, much as eggs would be. The pectin in apples acts as the binding agent to provide structure.
Cocoa Powder: Use regular cocoa powder, not dutch processed. Dutch processed cocoa powder will create a more bitter flavor.
Vegan and Gluten Free Dessert Recipes
Pistachio Ganache Bars– These vegan and gluten free pistachio ganache bars are the most elegant and indulgent treat you will make all season! They have a rich and creamy ganache that’s layered with crunchy pistachios and is completely free of both dairy and gluten.
Pear Crumble Bars– Vegan gluten free pear crumble bars bring together simple pantry ingredients and ripe seasonal fruit in a dessert that feels both comforting and refined. Soft baked pears rest on a lightly spiced crust, topped with a golden oat crumble that adds just the right contrast in texture.
Vegan Gluten Free Chocolate Butter Mochi
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Ingredients
- 1/2 c/120ml applesauce
- 1 1/2 cups/300g granulated sugar
- 1 2/3 cups/400g full-fat coconut milk
- 1 tsp/5ml vanilla extract
- 6 tbsp/30g cocoa powder
- 1 1/2 cups/240g glutinous rice flour/sweet rice flour
- 2 1/2 tsp/10g baking powder
- 1/2 tsp/3g salt
Method
- Preheat oven to 350° F/175 C. Line a 8 x 8”/20 x 20cm baking pan with parchment or grease very thoroughly.
- In a large bowl, combine apple sauce, sugar, coconut milk, and vanilla extract. Whisk until well emulsified.
- Add the cocoa powder and whisk until smooth.
- Add in the rice flour, salt, and baking powder. Stir until smooth. You do not need to worry about over mixing unlike regular batters.
- Pour into prepared pan and tap the pan several times to force any air bubbles out.
- Bake for 40-45 minutes until a skewer inserted comes out clean. Allow to cool completely in the pan before removing and cutting into 16 squares.
- Attempting to cut while warm will result in the bars sticking to the knife. For really clean cuts, wash the knife in warm water between slices.
- Best the same day but can be kept in a sealed container at room temperature for up to 3 days.
