What’s Valentine’s Day without a box of chocolates?? Not really Valentine’s Day if you ask me! However, there aren’t too many gluten, dairy, soy free chocolates that are easily accessible (at least around here). So this year, we made our own! It was a fairly simple process – a little wait time – but worth it! I feel much better about eating these little chocolates since I know exactly what is in them. These were fun to make and I feel like they have a little extra meaning since they are homemade. The caramel center is delicious in the semi-sweet chocolate. I’m excited to try some other varieties soon! Makes about a dozen 1 oz chocolates.
Chocolates * see note below*
4 oz allergy free chocolate chips (I like Enjoy Life)
2 tsp almond milk
¼ cup honey, coconut sugar or brown sugar
1 Tbsp butter or coconut oil
¼ cup coconut cream (or heavy cream)
- In a small saucepan, combine coconut sugar and butter. Bring to boiling over medium heat and cook for about 10 minutes, watching closely to prevent burning.
- Remove from heat and stir in coconut cream, stirring constantly until dissolved. Let cool for about 15 minutes.
- Meanwhile, melt chocolate chips and almond milk either in microwave or on the stove.
- Carefully pour half of the melted chocolate into candy molds. Pour warm caramel sauce over chocolate in mold. Refrigerate or freeze until solid.
- Top with remaining chocolate and chill until solid.
- You can even wrap these with colored foils to “fancy” it up a bit!
*To make your own chocolate, melt about1 Tbsp coconut oil. Stir in 1/3 cup cocoa powder and 2 tsp raw honey (less for a darker chocolate flavor). Stir until smooth and use as desired. *