Treat yourself and loved ones to these healthy homemade chocolates (chocolate candies)! These quick and easy chocolates are made with just a handful ingredients! Learn how to make quick and easy dark chocolate without refined sugar!
Jump to:
- Healthy Homemade Chocolates - Quick and Easy
- Fun Flavours
- Notes on Recipe Ingredients
- Equipment
- How to make healthy homemade chocolates (step-by-step)
- How to flavour these chocolate candies
- Tips for making the best homemade chocolate
- Storage tips
- How to serve these Homemade Chocolates
- Sweet treats
- Appetizers
- Healthy homemade chocolates (quick and easy)
Healthy Homemade Chocolates - Quick and Easy
Imagine if I said you could indulge in chocolate but without the guilt…
Are you looking for a way to satisfy your chocolate cravings without having sugary and preservative-filled store-bought chocolates?
Or are you looking for a fun activity for your kids during the school holidays/vacation?
Look no further – this homemade chocolate candy is the answer!
These chocolates are quick, easy and fun to make – and have that chocolatey goodness but without the refined sugar! So you won’t get those sugar crashes either!
I call these “perfectly imperfect chocolates” – they are healthy, tasty and unique! These chocolates have a rich chocolate taste – with a very subtle grain – which reminds me of the chocolate from Modica in Italy! As they are homemade and not tempered, you will need to store these chocolates in the fridge or freezer. Note: at room temperature these chocolates will melt.
Since I started making these chocolates, I have stopped indulging in store-bought chocolates filled with refined sugar and preservatives... I am a chocolate lover so this is a big deal! So if you are looking for a healthier alternative but don’t want to quit enjoying chocolate – this recipe is for you!
Fun Flavours
With these chocolates – you know exactly what is going inside! Plus these chocolates can be flavoured for extra delight (which I highly recommend)! Flavours include:
- Vanilla
- Almond
- Coffee
The options for flavours are endless and such a treat!
Notes on Recipe Ingredients
To make homemade chocolate candy you will need:
- Coconut oil: coconut oil helps to bind the ingredients together in the chocolate. Use unrefined, organic, virgin coconut oil which is cold-pressed. (If you are in the UK - I recommend Kirkland coconut oil).
- Raw cacao powder: Raw cacao powder is pure and less processed than cocoa powder and gives the chocolates a richer taste. You can substitute for natural unsweetened cocoa powder.
- Milk powder: you can use whole milk powder or skimmed milk powder. To make these chocolates vegan and dairy-free you can replace with coconut milk powder (these may bring out a subtle coconut taste). If you are in the UK I recommend this milk powder.
- Maple syrup: this is used to sweeten the chocolate and gives it a nice depth of flavour. I recommend using 100% pure Grade A maple syrup (with no added sugar). If you are in the UK I recommend Kirkland Signature Canadian Pure Maple Syrup (Grade A).
Equipment
- All you need is a large stainless steel bowl and silicone spatula to mix the ingredients. Note: to melt the coconut oil you can use a bowl and pan using the double boiler method or simply in the microwave in a microwave-safe bowl.
- I also recommend using silicone mold trays to shape the chocolates into the most fun shapes! You can use silicone ice cube trays if you don’t have the mould trays. Silicone will help you easily remove the chocolates from the mould.
SAVE this recipe! 📩
How to make healthy homemade chocolates (step-by-step)
- Melt the coconut oil. You can use the double boiler method or melt in the microwave. Once you have melted the coconut oil, remove the bowl from the heat if using double boiler method. Transfer the coconut oil into a large mixing bowl.
- Sift in the cacao powder and milk powder into the bowl using a sieve and stir to combine using a silicone spatula.
- Add maple syrup and mix to combine. (Note: use room temperature maple syrup or warm maple syrup in the microwave for 10 seconds before adding if from the fridge). If you wish to flavour your chocolate adjust chocolate mixture as required (see section below “How to flavour chocolate”).
- Shape the chocolates using moulds and freeze. Using a silicone mould/ice cube tray, fill a spoon or two of melted chocolate into each mould space. Gently press the chocolate into the mould using your thumb. Transfer to the freezer for at least 30 minutes.
- Remove chocolates from mould/tray. Once set, remove the solid chocolates from the silicone/ice cube tray. Push the bottom of the silicone tray to allow each chocolate piece to gently be removed from the tray, place onto a plate.
- Serve and enjoy. Serve chocolates or allow to come to room temperature for 5 minutes if you prefer. Alternatively, wrap into foil and transfer into a container or zip lock bag and store in the fridge (or freezer) for later.
How to flavour these chocolate candies
Chocolate can be flavoured (at step 3 above) according to below instructions:
- For vanilla flavour – Use vanilla extract. Look for vanilla extract without added sugar. (If you are in the UK - I recommend Taylor & Colledge vanilla extract). Add 1 tablespoon of pure vanilla extract to a pan, heat for 20 seconds then add to the batch of melted chocolate. Stir to combine (heating helps remove excess water in the vanilla extract, to prevent the chocolate from seizing)
- For almond flavour – use natural almond extract – use Dr Oetker’s almond extract which is a vegan, natural extract made from real almonds. Use an almond extract which has no added sugar and oil-based so can be added directly to the melted chocolate, add 1 teaspoon to the melted chocolate and stir to combine.
- For coffee flavour – use a sieve to sift 1 teaspoon of espresso powder into the melted chocolate and stir to combine.
Tips for making the best homemade chocolate
- Silicone mould/tray – I recommend using Silicone Molds (often they are referred to as Silicone Chocolate Molds/Moulds). These moulds come in a variety of shapes and are flexible, which helps when transferring the chocolates from the mould into a plate. Ensure the silicone mould/tray is dry before adding the chocolates.
- Use dry equipment – from bowls to spoons and the silicone trays, make sure equipment is dry. This prevents moisture from entering the chocolate so the chocolate does not seize. This means the ingredients separate forming clumps and can occur when the melted chocolate comes into contact with moisture.
- Melting the coconut oil – To use the double boiler method: add 1 cup water to a saucepan and heat, then place a steel bowl (with the coconut oil inside) on top of the pan, the steam from the pan will melt the coconut oil. Alternatively add coconut oil into a microwave-safe bowl and heat in the microwave for 50-60 seconds, or until melted.
- Variations – these chocolates can be flavoured with instructions above; the recommended quantities are for the entire batch of chocolates. You can modify and adjust as desired.
Storage tips
- Fridge or freezer: You can store these in the fridge for up to a week, or freezer for up to 3 months. As these chocolates are not tempered they will melt at room temperature.
- Texture: the chocolates will be softer if storing in the fridge and firmer if storing in the freezer. If you are keeping the chocolates in the freezer allow them to sit at room temperature for at least 15 minutes before enjoying.
- How to store: Wrap chocolates in foil, ensuring they are kept flat and not clumped together, transfer wrapped chocolate in an airtight container or zip lock bag to keep fresh.
How to serve these Homemade Chocolates
These homemade chocolates are the perfect healthy treat to satisfy any chocolate craving – they can be melted and mixed with leftover air fryer healthy granola to make our crunchy chocolate granola clusters or served with strawberries to make chocolate strawberries! You can also use these to make our incredible refined sugar-free chocolate quinoa crunch bars!
They are delicious with milk (including almond milk) and classic Nespresso coffee!
You can use this homemade chocolate in many recipes - from naturally sweetened chocolate cake and our chocolate whipped cream frosting recipe to no-bake desserts including mini chocolate peanut butter pies and easy chocolate hazelnut tartlets!
Sweet treats
Looking for more healthy sweet recipes like this? Try these:
Appetizers
Check out these delicious appetizers and fun finger foods:
Healthy homemade chocolates (quick and easy)
Equipment
- Silicone Molds/Moulds
Ingredients
- 40 g coconut oil (unrefined, organic)
- 20 g cacao powder
- 28 g milk powder
- 34 g maple syrup (100% pure Grade A refined sugar-free)
Instructions
- Melt the coconut oil (either using the double boiler method or in the microwave). Once you have melted the coconut oil, remove the bowl from the heat if using double boiler method. Transfer the coconut oil into a large mixing bowl.
- Using a sieve, sift the cacao powder and milk powder into the bowl and stir to combine using a silicone spatula.
- Add the warm maple syrup and use a silicone spatula to gently mix to combine. (Note: use room temperature maple syrup or warm maple syrup in the microwave for 10 seconds before adding). If you wish to flavour your chocolate adjust chocolate mixture as required (see section below “How to flavour chocolate”).
- Fill a spoon or two of melted chocolate into each mould space of the silicone mould tray and gently press the chocolate into the mould using your thumb. Transfer to the freezer for at least 30 minutes.
- Once set, remove the solid chocolates from the silicone/ice cube tray. Push the bottom of the silicone tray to allow each chocolate piece to gently be removed from the tray, place onto a plate.
- Serve chocolates or allow to come to room temperature for at least 15 minutes if you prefer. Alternatively, wrap into foil and transfer into a container or zip lock bag and store in the fridge (or freezer) for later.
Notes
- Silicone mould/tray – I recommend using Silicone Moulds (often they are referred to as Silicone Chocolate Moulds), these moulds come in a variety of shapes and are flexible, which helps when transferring the chocolates from the mould into a plate. Ensure the silicone mould/tray is dry before adding the chocolates.
- Use dry equipment – from bowls to spoons and the silicone trays, make sure equipment is dry to prevent moisture from entering the chocolate, this will cause the chocolate to seize. This means the ingredients separate forming clumps and can occur when the melted chocolate comes into contact with moisture.
- Variations – these chocolates can be flavoured with instructions above; the recommended quantities are for the entire batch of chocolates. You can modify and adjust as desired.
- Storage Tips: These chocolates should be stored in the fridge – as they are not tempered they will melt at room temperature. You can store these in the fridge for up to a week, or freezer for up to 3 months.
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