6 Ingredient Homemade Chocolate Candy with Cacao Nibs
Recipe Key
This Homemade Chocolate Candy with Cacao Nibs has only 6 ingredients and is easy to make in 10 minutes. It’s incredibly delicious and healthy made with SUPER FOOD ingredients. Also paleo, vegan, and gluten free. A great treat for yourself or make it as a gift for friends and family.
I am making these candies for Easter and Passover. Unfortunately since we are ‘sheltering in place’ I won’t be able to share them directly with my family. But they’ll make the recipe and we’ll eat it together on Zoom. The love will still be there. I appreciate the journey we are on together.
I use cacao nibs in this candy because I want it to be nut free and still have some crunch.
The best thing about this candy is it’s super delicious. You’ll also love that it’s healthy, made with SUPER FOOD ingredients; cacao butter, honey, raw cacao, coconut oil, vanilla and chocolate nibs.
Super Food Benefits
Raw Cacao is super high in antioxidants and flavonoids which reduce free radical damage. Think of antioxidants as firefighters putting out a blaze. It’s one of the best dietary sources of magnesium which is a key element for the body as it is involved in hundreds of functions in the body.
Cacao Nibs are the least processed and most natural form of chocolate. It has all the benefits of raw cacao. You are essentially eating the cacao bean itself that has been roasted, separated from their husks and broken into smaller pieces.
Cacao and Cacao nibs improve your mood by stimulating the release of phenylethylamine an influencer of many of the ‘happy hormones’ such as dopamine and serotonin. This is why we love chocolate so much.
Raw Cacao Butter is what gives chocolate that melt-in-your-mouth, silky quality. It comes from cacao beans which grow on the Theobroma cacao tree. These cacao beans are the same ones that produce chocolate, cacao powder and nibs. It’s a super food packed with essential fatty acids and antioxidants. It contains both omega-3 and omega-6 fatty acids in each tablespoon.
The second best thing about these Homemade Chocolate Candies is they only take 10 minutes to make. Really it’s so easy, you’ll be amazed.
Melting the cacao butter is really the only cooking that this recipe requires. A double boiler is ideal but most of us don’t have an actual double boiler at home, so I make my own by placing a heat proof bowl over a pot of 1 inch of simmering water. Just make sure that the bowl is not touching the water. Once the cacao butter is melted, add the honey and coconut oil. Stir to melt.
Remove the bowl from the heat, stir in the cacao powder and vanilla. Add the cacao nibs and pour into mini cupcake liners. Refrigerate for 30-60 minutes until set.
Options
While I developed this recipe using cacao nibs, feel free to swap out with any nuts that you like! Walnuts or cashews would be great choices here as well!
I choose raw honey because I love the phytonutrients it contains. Its antibacterial and anti-fungal powers help boost immunity. But I’ve also made it with organic maple syrup. Both taste delicious.
I top the candies with cacao nibs. Personally I like a little Maldon salt flakes too. Other optional toppings could be cinnamon or crushed nuts. You can even leave them plain, I’ll leave that up to you.
The best texture is at room temperature, but chilled is also good.
They will stay out for the refrigerator for 5 days or refrigerate for up to a month, but they probably won’t last that long.
If you LOVE healthy desserts and candies you’re going to soooooo appreciate this recipe. I hope you make it many times like I do.
The SUPER FOODS in these homemade chocolates trigger alertness, contentment and a joyful sense of well-being. What could be better.
“All you need is love. But a little chocolate now and then doesn’t hurt.” ― Charles M. Schulz
6 Ingredient Homemade Chocolate Candy with Cacao Nibs
This recipe has 6 ingredients and only takes 10 minutes to make. It’s incredibly delicious and healthy made with SUPER FOOD ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 pieces 1x
- Category: Dessert, Candy
- Cuisine: Paleo, Vegan, Nut-Free, Gluten-Free
Ingredients
- 6 tablespoons raw cacao butter, 84 grams
- 1 tablespoon coconut oil, 14 grams
- ¼ cup raw honey, 84 grams (buy locally) or organic maple syrup
- ¾ cup raw cacao powder, 60 grams
- 1 teaspoon organic vanilla extract
- 3 tablespoons organic cacao nibs, more for topping
- Optional toppings if desired: Maldon sea salt, cinnamon, chopped nuts, chili powder
Instructions
- Weigh or measure the cacao butter. If you measure it, chop it into small pieces first.
- Melt cocoa butter over medium heat, in a double boiler or bowl on top of a small pan with an inch of water (make sure water isn’t touching bowl).
- When cacao butter is melted, whisk in the coconut oil and honey until melted.
- Remove from the heat. Add cacao powder and vanilla. Mix until well incorporated and smooth. Make sure that no water gets in to the chocolate as it can cause the texture to get mealy!
- Pour into 16 mini baking cups set out on a plate or tray.
- Let cool for 5 minutes and top with cacao nibs or other toppings of choice.
- Put in refrigerator for 30 minutes or until chocolate becomes solid.
- Peel off the paper cups and enjoy.
- Store in the refrigerator for up to 1 month.
Notes
Cooking time indicates chilling time.
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Do these tend to bloom at room temp or in the fridge?
Hi Christina,
They don’t bloom unless they get very warm and then cool again or very cool and warm again. Try and keep them at a consistent temperature about 68 degree. If you kitchen is hot keep them in the refrigerator until you’re ready to eat. They taste best at room temperature so take them out about 30 minutes before eating. Happy Cooking!