Easy Homemade Chocolate Candy (Paleo, Vegan)

Chocolate is the ultimate treat for Valentine’s Day or any day. This Homemade Chocolate Candy recipe tastes rich and decadent but is made with wholesome SUPER FOOD ingredients. The raw cacao based chocolate recipe has only 5 ingredients and is gluten free, paleo and vegan. And you can make lots of variations!

I am thrilled to share this recipe with you today, because it’s an easy to make chocolate candy that melts in your mouth.  You only need 5 ingredients to make the chocolate: cacao butter, raw cacao powder, coconut oil, maple syrup and vanilla.  Click here to find out more about the SUPER FOOD benefits.

Make them with lots of different fillings or just one. Either way they are incredible.

You can adjust the maple syrup or cocoa amounts to make it darker or sweeter to suit your tastes. 

You’ll  love knowing the ingredients are healthy SUPER FOODS.  And you don’t have to guess if it’s paleo, vegan or refined sugar free, you’ll know exactly what went into it.

In this post I combine the chocolate it with 5 different fillings: macadamia nuts, dried blueberries, pecans, almonds and crystalized ginger.  But the basic recipe can be combined with anything you like.

Start by chopping up your fillings.  The basic recipe makes 20 small chocolate cups, each one gets 1 slightly heaping teaspoon of filling.  If you use 5 different fillings, like I do here, you’ll need about 2 tablespoons of each filling. 

Then place your mini cupcake liners on a tray or flat plate.

Measure the rest of the ingredients to have ready.

If possible weight your cacao butter with a kitchen scale. Weighing it is easier and more accurate than measuring it. But, if you don’t have a kitchen scale, chop the cacao butter into fine pieces to measure it. 

The next step is to set up a double boiler to melt the cacao butter.  You can use a saucepan with a bowl on top. The bowl should sit up high enough so the water doesn’t touch it. 

First bring about 1″ of  water to a boil. Then put the bowl on top and turn down the heat to low.  You don’t want it to be boiling.  

Stir until the cacao butter is melted. Add the coconut oil and maple syrup. Mix until melted and evenly combined.

Add cacao powder and vanilla. Mix until well incorporated and smooth. Make sure that no water splashes into the chocolate, it will make the texture mealy!

Turn off the heat. Pour a little less than half the mixture into a glass measuring cup with a spout so it’s easy to pour into the mini cupcake liners.  

Leave the rest of the chocolate on top of the double boiler to keep warm.

Fill each cupcake liner with a thin layer of chocolate.  Let cool for 5 minutes in the refrigerator, until chocolate is just set.  Return any leftover chocolate back into the double boiler bowl so it stays liquidy

Once the chocolate is set, fill each mini cup with the fillings.

   

Pour all the warm chocolate back into the measuring cup.  Fill each mini cup with just enough chocolate to cover the filling.

Refrigerate for about 1 hour until solid or let set at room temperature for 2-3 hours depending on the temperature of your kitchen.

Serve the candy at room temperature for the best texture,  but chilled is also good. 

They will stay fresh at room temperature for 5 days or refrigerate for up to a month, but they probably won’t last that long.

The wholesome SUPER FOODS ingredients in these homemade chocolates will give you a feeling of contentment and a joyful sense of well-being. What could be better?

If you like this recipe try these other delicious homemade chocolates:

6 Ingredient Homemade Chocolate Candy with Cacao Nibs 

Naturally Sweetened Dark Chocolate Covered Pomegranates 

Dark Chocolate Cashew Butter Candy

Raw Chocolate Truffles

If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥

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