These Easy to make Chocolates are now a mainstay in our home. They are so easy to make, not real sweet, more of a bittersweet dark chocolate and the recipe makes about two dozen at a time. The empty tray is always replenished within a day. These chocolates only have 4 ingredients! If any of you follow a Paleo diet these are Paleo friendly. I did not want to use Paleo in the title of this post because I wanted to make sure you would consider making these before dismissing this post because of the name. Coconut Oil activates your body’s metabolism and the basis of this recipe is coconut oil and cocoa. So not only are these delicious, they are healthy and lower in calories too! As I have confessed before on my blog, I am a chocoholic. Dark chocolate, the darker the better, is a staple in our refrigerator, and has been for years. Just one small square occasionally (like only once a day) is a treat but even “good” chocolate has refined sugar in it and these use honey as a sweetener which is a healthier alternative. I use a silicone tray so the chocolates pop out easily and I keep the candies in the refrigerator or freezer to prevent them from melting. My silicone tray has 24 compartments and I fill each compartment with either a variety of nuts, coconut or dried fruit. I have used pecans, walnuts, pistachios and almonds and it’s hard to decide which we like better, so I just use a variety of nuts each time I make a tray. Bill really likes cherries so I usually use a few dried cherries in some of the compartments but dried cranberries or raisins would be great too. Once in awhile I use coconut and they taste like a Mounds Bar. I have not mixed more than one ingredient in a mold but I think an almond with the coconut would be like an Almond Joy and using raisins and peanuts would taste like a Chunky Bar. I hope you enjoy this fast and easy recipe for healthy chocolates that you can make filled with your own favorite ingredients!
- Your choice of coconut, nuts or dried fruit (optional)
- 1 Cup Coconut Oil
- 6 Tablespoons Honey
- 1 Cup Cocoa
- 1 teaspoon Vanilla
- Place aSilicone Mold on a baking sheet for easier handling
- Lightly spray mold for easier candy removal
- Fill each compartment with coconut, nuts or dried fruit (optional)
- In a medium saucepan, melt coconut oil and honey on low-medium heat
- Add cocoa to the melted mixture and stir to incorporate
- Remove from heat and stir in vanilla
- Carefully pour melted chocolate into the molds (If using fruit or nuts, covering them)
- Place tray into the refrigerator or freezer (this is where the baking sheet is helpful to keep it steady until solid
- Because coconut oil has a low melting temperature, store the candy in the refrigerator
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