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Home » Chocolate

Easy Homemade Chocolate (Gluten-free, Vegan)

Published: Oct 28, 2020 · Modified: Oct 28, 2020 by Felicia Lim · This post may contain affiliate links

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pinterest image for homemade chocolate
pinterest image for homemade chocolate

Learn to make your own homemade chocolate that’s studded with raisins and seeds for extra taste and texture, and only requires 10 minutes of hands-on time! Also gluten-free and vegan, this is the perfect sweet treat for Valentine’s, Thanksgiving, the holidays, or whenever you need to satisfy your sweet tooth!

Hand picking up a piece of chocolate.

Life is a Box of Chocolates

There’s a scene from the movie Forrest Gump that I always think about. It’s the one where Forrest is seated at the bus stop next to a woman. He takes a box out of his bag and offers her its contents, saying, “You know, my momma always said that ‘Life is a box of chocolates. You never know what you’re gonna get.'”

And what do you know, Forrest’s momma was right. Life is full of surprises; we never know what we’re going to get. This life that I live now is a surprise for me, and I am constantly in awe and amazed that I get to develop recipes and write about and shoot the food I make for a living. And while I don’t know what else life will bring, what I do know, though, is that we should enjoy every bit along the way.

Sweet Treats for the Holidays

Now that the holidays are just around the corner, I’ve started cravings sweet treats, and anything with chocolate always seems like a good idea – whether it’s a batch of our favorite fudgy gluten-free brownies, or these insanely addictive 4-ingredient peanut butter cups, or even this 5-minute chocolate pudding.

And of course, given that I love making anything homemade, from homemade bread to homemade almond milk and homemade pumpkin puree, there’s no surprise that I should also make homemade chocolate.

cornbread in a cast iron skillet
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Picking up a piece of homemade chocolate from a bowl of chocolates.

Making Your Own Chocolate is Really Easy

You know, there are things in life that may seem harder in concept that they really are – and for many years, I’d wrongly assumed that chocolate was something that was difficult to make at home. In fact, I’d never even fathomed the thought of making my own chocolate (for many years, I’d thought it was something better left to companies such as Milka, Cadbury and Lindt).

When my friend Ally (the same friend who also introduced me to this life-changing chocolate beetroot cake) mentioned casually a few years back that she sometimes makes her own chocolates, my eyes grew wide. It was revolutionary to me; and as I let the thought simmer and brew over the next few months, I eventually plucked up the courage to make it myself.

Homemade chocolate, my friends, is really incredibly easy. In fact, you might already have most of the ingredients in your pantry. Best of all, this vegan and gluten-free homemade chocolate doesn’t come with all the additives and preservatives that come with store-bought chocolate, so it’s actually healthier for you too!

Ingredients You’ll Need:

Labeled ingredients for homemade chocolate on marble board.

Ingredient Notes/Substitutions:

  • Coconut Oil: I like using refined coconut oil in my recipes because it has a neutral taste compared to extra virgin coconut oil (which has a stronger coconut flavor), and is easily available. Alternatively, you can also use cacao butter in equal quantities.
  • Maple Syrup: I used maple syrup to keep in this homemade chocolate recipe to keep it completely vegan, but feel free to use agave nectar or honey too if you prefer.
  • Raisins & Seeds: I like a mixture of raisins and seeds, but feel free to use other dried fruits such as chopped dried cranberries, and nuts such as chopped walnuts, almonds, pecans or pistachios.

Step-by-Step Instructions:

1. Melt

Melt the coconut oil in a small pot or pan.

2. Prepare the Chocolate Mixture

Mix in unsweetened cocoa powder and maple syrup and stir well until you get a homogeneous mixture.

Stirring chocolate mixture in a pan.

3. Pour into Mold

Pour chocolate mixture into a silicon chocolate mold and drop a few raisins and sprinkle some seeds into each cavity. Sprinkle a bit of sea salt as well if you like.

Sprinkling seeds over chocolate mixture in a silicon mold.

4. Freeze to Set

Freeze the chocolate mixture for at least one hour or until it is firm before unmolding the chocolate.

Hands holding up a wooden tray with a bowl of vegan homemade chocolate.

Expert Tips/Tricks:

  • Use Muffin Liners: I like using a silicon chocolate mold, but if you don’t own one, you can simply use paper muffin liners or silicon liners instead.
  • Be Patient: The chocolate will require time to set, so be patient and let it sit in the freezer for at least 1 hour until it has fully set before unmolding and serving.
Up close shot of chocolate in a bowl.

Recipe FAQs:

How to Store Homemade Chocolate?

If not eating the chocolate immediately, place it in an airtight container and store in the refrigerator for up to 10 days.

Can I Freeze the Chocolate?

Yes! You can definitely freeze this gluten-free chocolate. Simple place the chocolates in freezer-safe containers and freeze for up the 3 months. Make sure to thaw the chocolate for a few minutes at room temperature before eating or serving.

Why Does Homemade Chocolate Melt Easily?

Because this vegan homemade chocolate is made with coconut oil (which naturally turns to liquid form above 76 deg Fahrenheit or 24 deg Celsius), the chocolate will melt if left too long at room temperature. Also, homemade chocolate doesn’t come with the stabilizers or emulsifiers that storebought chocolate tends to have. However, all you need to do is keep it in the refrigerator or the freezer as mentioned above and the issue is solved!

Up close shot of chocolate in a bowl.

Other Chocolate Recipes You’ll Enjoy:

  • 4-Ingredient Chocolate Peanut Butter Cups
  • 5-Minute Cashew Chocolate Pudding (Gluten-Free, Vegan)
  • Chocolate Coconut Cake (Gluten-Free, Dairy-Free)
  • Fudgy Gluten-Free Brownies (Dairy-Free)
  • Double Chocolate Almond Coconut Cookies (Grain-Free)

Sweet Treats/Desserts to Indulge in:

  • Buckwheat Banana Bread (Gluten-Free, Dairy-Free)
  • Easy Kumquat Marmalade Recipe (Gluten-Free, Vegan, Pectin-Free)
  • Gluten-Free Madeleines (Dairy-Free)
  • Gluten-Free Strawberry Muffins (Dairy-Free)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Homemade Raisin & Seed Chocolate

Easy Homemade Chocolate (Gluten-free, Vegan)


★★★★★

5 from 3 reviews

  • Author: felicia | Dish by Dish
  • Total Time: 1 hour 10 mins
  • Yield: 36 chocolates 1x
  • Diet: Vegan
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Description

Learn to make your own homemade chocolate that’s studded with raisins and seeds for extra taste and texture, and only requires 10 minutes of hands-on time! Also gluten-free and vegan, this is the perfect sweet treat for Valentine’s, Thanksgiving, the holidays, or whenever you need to satisfy your sweet tooth!


Ingredients

Units Scale
  • 1 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup maple syrup (or liquid sweetener of choice)
  • 1/4 cup raisins
  • 1/4 cup seeds (I used a mix of sunflower seeds, chia seeds and flax seeds)
  • pinch of sea salt (optional)

Instructions

  1. Melt: Melt the coconut oil in a small pot or pan.
  2. Prepare the Chocolate Mixture: Mix in unsweetened cocoa powder and maple syrup and stir well until you get a homogeneous mixture.
  3. Pour into Mold: Pour chocolate mixture into a silicon chocolate mold and drop a few raisins and sprinkle some seeds into each cavity. You can also sprinkle some sea salt over if you like the combination of sweet and savory.
  4. Freeze to Set: Freeze the chocolate mixture for at least one hour or until it is firm before unmolding the chocolate.

Notes

Coconut Oil: I prefer using refined coconut oil in my recipes because it has a neutral taste compared to extra virgin coconut oil, and is easily available. Alternatively, you can also use cacao butter in equal quantities.

Maple Syrup: I used maple syrup to keep this recipe completely vegan, but feel free to use agave nectar or honey too if you prefer.

Raisins & Seeds: I like a mixture of raisins and seeds, but feel free to use other dried fruits such as chopped dried cranberries, and nuts such as chopped walnuts, almonds, pecans or pistachios.

Silicon Mold: I used a silicon chocolate mold, but you can also use paper muffin liners or silicon liners if that’s what you prefer or have on hand.

Storing/Freezing: Since this recipe uses coconut oil, the chocolate will melt if left at room temperature. Make sure to keep this chocolate in the refrigerator until ready to be eaten and served. I recommend storing the chocolate in an airtight container in the fridge for up the 10 days, or place the chocolates in a freezer-proof container and freeze for up to 3 months (let thaw for a few minutes at room temperature before eating).

  • Prep Time: 10 mins
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade chocolate

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Grace Lim says

    October 28, 2020 at 8:19 pm

    Good morning Felicia 🙂

    Taking this chocolate per your recipe (i.e. without reducing its sweet contents) is great with my unsweetened coffee – a great combination!

    Love and Blessings!
    Mum

    ★★★★★

    Reply
    • Felicia Lim says

      October 28, 2020 at 9:22 pm

      Hi mummy!! Glad you enjoy it..! Still can’t believe how easy making homemade chocolate is! 🙂 Love you too!

      Reply
  2. Ann says

    June 05, 2020 at 11:09 pm

    HI Felicia, is there any other way to make this if I don’t have any silicone molds? Thanks!

    Reply
    • felicia | Dish by Dish says

      June 06, 2020 at 12:24 am

      Hi Ann! Thanks for your note. I think you could place it on a small parchment lined baking sheet and let it harden in the freezer before cutting it into pieces 🙂 Let me know if you make it in the end and if you like it! Happy weekend!

      Reply
  3. Carys Kunze says

    September 10, 2016 at 9:55 am

    Hi Felicia,
    Just FYI, step 2 says ‘store’ instead of ‘stir,’ which could get confusing! 🙂
    I love this idea though. I have also always assumed that chocolate must be difficult to make – it’s actually of the big reasons that I always thought I could never eat only non-processed food, because then how would I get chocolate? I’ll have to get my hands on a silicone mold, because if it’s really this easy to make chocolate, I NEED this in my life.

    Reply
    • felicia | Dish by Dish says

      September 10, 2016 at 11:42 am

      Hi Carys! Thanks so much for pointing out the typo! I’ve fixed it already 🙂 And yes, it really is that easy to make chocolate! You have to try making it at home. Using a silicon mold will make things easier, but if you have paper muffin liners, that will work too (I’ve tried it once and it came out good as well). Just make sure you freeze the chocolate until it’s firm before removing it from the liners!

      Reply
  4. Nat says

    September 08, 2016 at 4:03 pm

    Could I replace the maple syrup for something else? Honey?

    ★★★★★

    Reply
    • felicia | Dish by Dish says

      September 08, 2016 at 5:16 pm

      Definitely Nat!

      Reply
      • Nat says

        September 08, 2016 at 5:30 pm

        ????❤️

        Reply
  5. Gem says

    September 07, 2016 at 10:29 pm

    I wanted to say how beautiful those chocolate pieces are. But the story you wrote was even more beautiful and touching. Really love your writing babe!

    Sometimes I think it may be easier to make new friends online as we can be more true in what we write to that person, versus talking to him/her face-to-face (Major Awkwardness may set in). And when you do eventually meet-up, its rather like meeting old friends, minus the awkward getting to know each other quirks stage.

    Love those chocolate and your cute convo with your mom =)

    Reply
    • felicia | Dish by Dish says

      September 08, 2016 at 2:18 pm

      Hey Gem! 🙂 Thank you for your sweet words 🙂 Yeah, in this techie age that we live in, I do find that it’s easier to make like-minded friends online (especially with blogs), haha minus the initial awkwardness like you said 🙂 I think I’ve made more friends through blogging and reading blogs than in real life over the past two years! If only I could get to meet all these awesome online friends!! Btw, I think we might have a friend in common – Shing Lei!

      Reply
  6. Carina Sebastine says

    September 06, 2016 at 10:38 pm

    Namaskaram, your suggestion to your own Mom for bitter chocolate is great. Thank you.

    Reply
    • felicia | Dish by Dish says

      September 06, 2016 at 10:46 pm

      Hi Carina! Thanks for dropping by 🙂 And hope you enjoy this homemade chocolate too!

      Reply
  7. Grace Lim says

    September 06, 2016 at 9:54 pm

    Hi Felicia,

    Thanks for sharing this simple chocolate making recipe. I am sure it is good news to chocolate lovers who can now enjoy chocolates (with their favourite flavours by including their choice ingredients) at much lower cost compared to store-bought cbranded hocolate.

    Although I cannot indulge myself with too much chocolate due to my blood sugar issue, I am sure it is a welcome recipe for chocolate lovers who loves to make their own chocolate because of the simplicity of your recipe 🙂

    Hsve a greaat day with lots of love from home in SG
    Mum

    ★★★★★

    Reply
    • felicia | Dish by Dish says

      September 06, 2016 at 10:25 pm

      Mummy, you can eat chocolate, as long as you don’t add too much sweetener. The problem for diabetics is the sugar, so if you see this recipe, it uses 1/3 cup maple syrup (you should reduce this amount by half and get used to eating bitter chocolate!)

      Reply
      • Grace Lim says

        September 07, 2016 at 12:55 am

        Thank you for your suggestion!

        Reply

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Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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