Homemade Chocolates (Gluten, Dairy & Refined Sugar Free)

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I’m a chocolate nutter. And I love it suuuuuper dark. 90% is my go-to, and you can usually find a stash in my drawer, the glove box of my car, and my son’s nappy bag. Truth.

A while ago I invented my version of chocolate shell sauce. A delicious rich ice cream topping to bring back some of the magic of childhood.
It quickly became obvious to me that the very same recipe can be used to make homemade chocolates. Uuuuum can anyone say; WINNING?!

Since then I’ve been making both the hardening sauce and homemade chocolates on regular occasions, keeping stockpiles in my freezer and continually imagining new flavour concoctions. I’ve listed some of my favourite additions below but I HAVE to make a special mention of the Wine-Plumped Raisin & Almond variety – if that idea appeals to you then PLEASE make it your first trial, you won’t regret it ❤

Pick your own mould and change it up from time to time. My favourite is making ‘chocolate disks’ using silicon mini-muffin trays otherwise my little heart chocolate moulds.

As you’ll note, due to the coconut oil content, this recipe softens at room temperature. So if you’re wanted to make a batch for an afternoon occasion where they’ll be sitting out for a while then I recommend using a bought chocolate with a high cocoa percentage (see notes below).

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Basic Homemade Chocolate (amount will vary depending on mould size. I make approx 20 disks from this)
4 tbsp extra-virgin coconut oil
4 tbsp cocoa or cacao
2 tbsp pure maple syrup
tiny pinch salt

Gently melt the coconut oil in a small saucepan over a medium-low heat. Once it is melted, remove from the heat and add the remaining ingredients. Whisk to combine.
Pour into your chosen moulds (I love using my silicon mini-muffin tray – easily available at Kmart!!) Place in the freezer to set and store.

Note: This chocolate will go soft/melty at room temperature so is best served straight from the fridge or freezer. To make a more ‘stable’ version of the following recipes I would recommend subbing the homemade chocolate recipe for:
1 tsp extra-virgin coconut oil
100g dark chocolate (lindt 90% is great), chopped
tiny pinch salt
Place the coconut oil, chocolate and salt in a  small saucepan over a medium-low heat. Gently melt while stirring until you have a smooth glossy mixture. Remove from the heat. Pour into your chosen moulds. Place in the freezer to set. Store in fridge or freezer.

Extra-step ideas:

Wine-Plumped Raisin & Almond
Cover 1/4 cup raisins with red wine. Sit to soak overnight. Chop 1/4 cup natural roasted or lightly toasted almonds (or use flaked almonds).
If preferred you can bring the raisins and wine to the boil to cook off some of the alcohol then set aside to cool – optional step, the recipe works fine either way.
Drain the raisins of any remaining liquid.
Pour the chocolate into your chosen moulds. Sprinkle with wine-plumped raisins and chopped almonds.
Place in the freezer to set. Store in fridge or freezer.

Fig & Ginger
Dice 4 plump dried figs finely. Grate 1 tbsp fresh ginger with a fine grater. Pour chocolate into your chosen moulds and sprinkle with figs and ginger. Place in the freezer to set. Store in fridge or freezer.

Peppermint & Coconut
Add 2 drops of peppermint oil to the chocolate mixture as you’re whisking to combine.
Lightly toast 1/4 cup shredded unsweetened coconut.
Pour the chocolate into your chosen moulds. Sprinkle with toasted coconut.
Place in the freezer to set. Store in fridge or freezer.

Peanut Butter Cups
Pour a thin layer of chocolate mixture in the bottom of mini muffin moulds (silicon moulds work best here). Ensuring you only use half of your chocolate mixture. Place moulds in the freezer for a few minutes to set.
Remove from the freezer, top each mould with 1/4-1/2 of natural peanut butter (homemade is fantastic!) Pour another layer of chocolate over the peanut butter to cover. Place in the freezer to set. Store in fridge or freezer.

Hazelnut
Roast 1/4 cup hazelnuts. Rub to remove the skins the chop finely. Pour chocolate into moulds. Top with chopped hazelnuts. Place in the freezer to set. Store in fridge or freezer.

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