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:
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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These candies taste rich & decadent but are made with all wholesome ingredients. The basic recipe has only 5 ingredients and is gluten free, paleo & vegan. Choose the fillings you like.
- 6 tablespoons raw cacao butter (84 grams)
- 1 tablespoon coconut oil (14 grams)
- 1/4 cup maple syrup*
- 1/2 cup raw cacao powder (50 grams)
- 1 teaspoon organic vanilla extract
- 2 tablespoons macadamia nuts, chopped
- 2 tablespoons pecans, chopped
- 2 tablespoons dried blueberries
- 2 tablespoons crystalized ginger, chopped
- 2 tablespoons almonds, chopped (roasted salted almonds or raw almonds, your choice)
- Chop your fillings and set aside.
- Set 20 mini paper baking cups on a flat plate or tray
- Weigh or measure the cacao butter. It is more accurate if you weigh it. If you measure it, chop it into fine pieces first.
- Melt cocoa butter over low heat, in a double boiler or bowl on top of a small pan with an inch of water (make sure water isn’t touching the bowl).
- When cacao butter is melted, stir in the coconut oil and maple syrup until melted.
- Add cacao powder and vanilla. Mix until well incorporated and smooth. Make sure that no water gets into the chocolate as it can cause the texture to get mealy!
- Turn off the heat. Pour a little less than half the chocolate into a measuring cup with a spout for easy pouring. Leave the rest of the chocolate on top of the double boiler to keep warm.
- Fill each mini baking cups with a thin layer of chocolate. Return any leftover chocolate back into the double boiler bowl so it stays liquidy
- Let mini cups cool for 5 minutes in the refrigerator, until chocolate is just set.
- Once the chocolate is set, fill each cup with the fillings.
- Pour all the warm chocolate into the measuring cup. Fill each mini up with just enough chocolate to cover the filling.
- Put in refrigerator for 1 hour or until chocolate becomes solid.
- Peel off the paper cups and enjoy.
- Serve at room temperature for best texture.
- Store for 5 days at room temperature or up to 1 month in the refrigerator.
Other fillings: hemp seeds, walnuts, dates, raisins, the options are endless.
If you want the chocolate candies to be sweeter add more maple syrup.
If you want less of a dark chocolate taste cut back on the cacao.
- Category: Dessert, Snack
- Method: Mix
- Cuisine: Vegan, Paleo, Gluten-Free, Naturally Sweetened
- Serving Size: 1 chocolate
Keywords: homemade chocolate candy, paleo chocolate candy