Homemade Chocolates
Homemade Chocolates

These are super simple and delicious!  Maybe a bit too easy….you can whip up a batch in less than 10 min and be eating them about 5-10 minutes after that.  Seriously.

I use these molds or these molds for filled chocolates to make them, but you could use ice cube trays or even a wax paper lined cookie sheet (you want it to fit in freezer though).  I set my mold on a cutting board or the like so that I can stick it in freezer easily.

2/3 cup coconut oil
1/3 cup 100% pure maple syrup
pinch of salt1/2 cup cocoa powder

Melt the coconut oil and syrup.  I do this on the stove top.  Then add cocoa powder and salt, stir well.  Make sure it’s mixed together well.

Fill your molds.  Stir mixture before filling each cavity, otherwise the mixture may separate and your chocolates won’t turn out.

Filling Homemade Chocolate Molds
Filling Homemade Chocolate Molds

 

 

 

 

 

 

 

 

 

If you want to have filled chocolates you fill your mold about 1/3 full, freeze for 5 minutes, add filling and top with more chocolate.  I’ve filled mine with DF “caramel”  (I still need to add the recipe) and with toasted coconut butter, which tastes a little like peanut butter to me, but then I have been off peanuts for about 6 years…. you could also use regular caramel, peanut butter or whatever!!

You could also use this to make your own chocolate covered ice cream bars or use as magic shell.

The two downfalls: 1. are they are so good you might make yourself sick eating them and you do have to keep them in the freezer.  2. Since they are made with coconut oil (liquifies at above 76°) you have to keep in fridge or freezer.

I’d love to hear about and see pictures if you decide to give these a go!

 

Inside of toasted coconut butter filled chocolate
Inside of toasted coconut butter filled chocolate