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!
- Melt: Melt the coconut oil in a small pot or pan.
- Prepare the Chocolate Mixture: Mix in unsweetened cocoa powder and maple syrup and stir well until you get a homogeneous mixture.
- 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.
- Freeze to Set: Freeze the chocolate mixture for at least one hour or until it is firm before unmolding the chocolate.
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.
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).
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: homemade chocolate