Imagine that you could make easy, creamy, delicious and healthy chocolate candy delights that have the WOW factor built right in the recipe. My source for these delicacies is the amazing magazine called VEGNEWS. Not only do they produce an excellent, comprehensive Vegan magazine every other month, they also offer a weekly supplemental newsletter on line with current news trends and many tantalizing recipes. These are printable for easy reference to file so you can make them over and over again. And YOU WILL! Check out a subscription for only 20 dollars a year and sign up for the newsletter.
The secret of this recipe is clean and nutritious ingredients with just the right combination of flavors to create a flawless crowd pleaser. The prime ingredient is raw almond or raw peanut butter (no salt or sugar added) that packs protein along with the heart healthy coconut oil that creates a smooth texture.
Raw cacao powder is considered a super-food these days as it has an abundance of antioxidants, called flavonoids which promotes good general health. It has 40 times the amount of antioxidants in blueberries, an abundance of iron, magnesium and calcium. Yes, there can be too much of a good thing if these candies are over consumed, but you will find just one of these tempting treats are truly satisfying to your after dinner sweet tooth.
First, a trip to the local craft store (such as Michael’s) where they sell a variety of candy mold designs in pliable plastic mold trays. I like to use the bigger shapes, as they are easier to pour the mixture into and create ample sized candies to fill one’s appetite. I like the heart shaped molds with the design on the bottom as well as the egg shaped molds. The latter are big enough to hold a small dusting of chopped nuts to enhance the appearance and nutritious value of these little wonders. Try different shapes and patterns of molds to create a panoply of diverse designs to tempt your lucky guests!
1/2 cup coconut oil
1/4 cup cacao powder (Wondercocoa is a good brand) or unsweetened cocoa powder
1/2 cup raw almond butter or raw peanut butter (no sugar or salt if possible) or a combination of both
2 tbsp. maple syrup
1/4 tsp. salt (pink Himalaya if available)
1 tsp. pure vanilla extract
You can also add 1/4 cup walnuts, pecans or almonds and 1/4 cup vegan chocolate chips (mini size) for added texture.
- Blend all ingredients together in a food processor for at least 20 seconds until a smooth rich batter is achieved.
- Pour into a liquid measuring cup with a lip or squeezable plastic bottle with a tip (also found at the craft store). Makes about 24 chocolates.
- Pour into the silicone candy molds that are set up on metal trays. Double the recipe if you have enough molds, or use some additional tiny paper baking cups to accommodate the mixture. Fill each to the top carefully wiping away excess batter with a knife.
- Put into the freezer for at least 30 minutes.
- Gently release the chocolates and place in plastic covered containers. Keep frozen or refrigerated until serving.
- They melt quickly because of the coconut oil so if being transported to a Vegan party, place in insulated bags with frozen ice packs to preserve their integrity.
Here’s to delicious plant-based goodies that please the heart 💓 as well as the palate! 😇