You are going to love this chocolate candy recipe! It's quite simple and a great way to treat yourself and your family to some delectable little treats full of clean ingredients. I know that got your attention!
Typical white chocolate purchased at your grocery store or candy store is in fact not really chocolate as it doesn't contain cocoa powder. Instead, it's a blend of cocoa butter, milk solids, sugar, milk fat, and lecithin. It's also one of those chocolates that people either love or hate. It really doesn't taste chocolaty. Cacao butter, on the other hand, is cold pressed oil from the cacao bean and considered more nutrient dense as it has not gone through the refinement process as your standard white chocolate has. I find it has more of a chocolate taste as well.
And of course our standard dark chocolate is composed of some healthful ingredients as well such as coconut oil, raw cacao powder, and cashew butter. You will love the smooth, creamy of these little bites! If you want to add some texture, you could throw in some unsweetened shredded coconut, cacao nibs, crushed almonds, or crushed pecans.
I used a couple different silicone candy mild to make these chocolates. One of the molds has 15 cavities and they each hold one tablespoon of mixture. So you will yield 15 candies. I also used a smaller 15 cavity which holds approximately 2 teaspoons in each cavity so you will yield about 30 chocolates. So really the amount of chocolates you make is up to you. This recipe easily doubles if you want to increase the amount of chocolates you make. This is a great example of a 15 cavity/ 1 tablespoon candy mold. You can find many other options out there in a variety of fun shapes.
White Chocolate Candies:
Dark Chocolate Candies:
1. Melt either the coconut oil or raw cacao butter (depending on what chocolates you are making) in a small saucepan over low heat, stirring frequently until melted. Remove from heat.
2. Whisk in the rest of the ingredients in the order listed. If you wish, you can add in some raw cacao nibs, shredded coconut flakes, or crushed almonds or pecans into the mixture.
3. Transfer the chocolate mix to a measuring cup for easy pouring. Place the molds on a small baking sheet to keep them stable. Then pour the mixture into your candy molds and place the baking sheet in the freezer for about 1 hour. They should pop out of the molds quite easily. Store in your refrigerator.