DIY Chocolate Candy

Disclaimer: this recipe/how-to is really messy to make and eat, but SO worth it.

I’ll tell you why it’s worth it. Basically what I’m sharing with you is homemade completely healthy and customisable chocolate candy that is much lower in fat and sugar than your usual pick up candy.

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I’m currently going through my finals and stress induces me to indulge in chocolate, so i made a batch of these to munch on while I study. They really reduce my anxiety. AND they’re a healthy little treat, you won’t feel weighed down like when you down a wholes snickers bar. Nope, don’t tell me you don’t know what I’m talking about, no shame here- just being real.

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These are perfect because you can reach out for them in the freezer whenever you feel like a chocolate kick. They’re not like your average chocolate though. As they’re much lower in fat they have to be eaten frozen because they have a really low melting point.

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They take patience to make but again, so worth it. I have three varieties here: bounty, salted caramel and almond butter but you can really go crazy with any topping or filling of choice. Peanut butter, banana slices and a sprinkling of chia seeds would work great too!

Each batch of “chocolate” is enough for one type of filling, feel free to double or triple the recipe- you’ll be running back for more anyways.

“Chocolate” ingredients:

  • 1/2 cup unsweetened cacao powder
  • 1/2 cup low fat milk (almond should work too)
  • 1-4 tablespoons liquid sweetener of choice (depending on how bitter you like your chocolate, I used a heaped tablespoon of honey)
  • 1 tsp coconut oil (optional but reccomended)

Salted Caramel :

  • 5 large dates (about 1 cup)
  • 1/4 tsp salt

Bounty:

  • 2 tablespoons shredded coconut
  • 1 tablespoon melted coconut butter
  • 1 tsp liquid sweetener

Instructions:

For the caramelremove the pits from the dates and soak in boiling water for 10 mins. Drain most of the water out and leave around a tablespoon. Sprinkle on the salt and blend with a hand blender or in a food processor.

For the bounty: Mix all the coconut ingredients in a bowl to form a thick paste.

AssemblyLay out about 5 silicon cups. Over very low heat whisk the chocolate ingredients together for about two minutes, don’t stop whisking because it is very easy to burn. It should turn into a thick and fudgey sauce, taste to adjust desired sweetness. If it doesn’t thicken up enough add some more cacao powder little by little. Remove from heat and spoon some of the sauce equally into the silicon cups, spoon some filling and cover with more chocolate.

Place the silicon cups in the freezer for 3h+. When you’re ready to eat just let it thaw for a minute and devour!

Tips:

-I like to peal my dates after boiling them for a smoother consistency.

-If you have leftover liquid chocolate or “caramel” just store it in the fridge in an air-tight container and top your pancakes/fruits/cupcakes/oatmeal with the sauces!



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