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!

Easy Homemade Chocolate (Gluten-free, Vegan)

Name: Easy Homemade Chocolate (Gluten-free, Vegan)
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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)

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)

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Instructions

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.

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