Easy homemade raspberry chocolate made with just a few simple ingredients: cocoa powder, coconut oil, maple syrup, vanilla extract, and raspberries! Vegan, gluten-free, paleo, soy-free with a sugar-free option.
I moved recently, which means that I went through and organized all my stuff… again. I came across this silicone heart mold that I bought one year to make Valentine’s Day chocolate but have only used it once. So I gave myself an ultimatum: use it this year or say goodbye to it. And here we are ;)).
If you don’t have a silicone heart mold or don’t want to buy one (I don’t blame you), you can totally make this homemade chocolate in another container (see the recipe notes). Because truthfully, the heart shape isn’t the best part of this homemade raspberry chocolate (…the best part is the chocolate).
This recipe is a riff off of my go-to “emergency chocolate” recipe, which is made with ingredients you probably have in your pantry right now (fair warning: the ease and accessibility of this recipe make it VERY addicting).
I love the crunch of freeze-dried raspberries (I found them at Trader Joe’s, but they’re also here), but I think fresh or frozen raspberries would work too! Since the chocolate needs to be kept in the fridge or freezer (coconut oil melts at room temperature), I think frozen raspberries would be best – just store the chocolates in the freezer since the raspberries are frozen anyway.
That being said, this homemade chocolate recipe is so versatile – really any toppings would be good! I listed out some topping ideas in the original recipe post here.
I love the taste of pure maple syrup, but you can definitely use another liquid sweetener like honey or agave syrup. Or experiment with sugar-free homemade chocolate! Simply omit the maple syrup and add a tiny bit of natural sugar-free sweetener like stevia or monk fruit (powdered or liquid sweeteners work best). Experiment with amounts depending on sweetness preference.
If you tried this Easy Homemade Raspberry Chocolate any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!
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Easy Homemade Raspberry Chocolate
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 12–15 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
- Diet: Vegan
Description
Easy homemade raspberry chocolate made with just a few simple ingredients: cocoa powder, coconut oil, maple syrup, vanilla extract, and raspberries! Vegan, gluten-free, paleo, soy-free with a sugar-free option.
Ingredients
- 1/4 cup extra virgin coconut oil, melted (measure after melted)
- 3 tablespoons pure maple syrup (see sweetener notes)
- 1/4 cup cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt, plus more to taste
- freeze-dried raspberries (see notes)
Instructions
- In a mixing bowl mix together the melted coconut oil, maple syrup, and vanilla extract.
- Add in cocoa powder and salt and stir until very smooth and all cocoa clumps disappear.
- If using a silicone heart mold, fill each heart halfway with chocolate, add 1 freeze-dried raspberry to each, and then top with more chocolate so that the chocolate is flush with the heart mold openings (it’s ok if it’s a little messy, the excess will cleanly crack off once frozen).
- If you’re not using a silicone heart mold, fill desired container (see container notes!) and either fill with freeze-dried raspberries or sprinkle with crumbled freeze-dried raspberries.
- Freeze until solid, about 30 minutes, and pop out the chocolate hearts. Store in the freezer or fridge since this chocolate will melt at room temperature.
Notes
Sweetener Options. This recipe can be made with another liquid sweetener, like honey or agave syrup. To make this recipe 100% sugar-free, simply omit the maple syrup and add a tiny bit of natural sugar-free sweetener like stevia or monk fruit (powdered or liquid sweeteners work best). Experiment with amounts depending on sweetness preference.
Freeze-Dried Raspberries. If you can’t find freeze-dried raspberries (I found them at Trader Joe’s!), you can also experiment with fresh or frozen raspberries!
Alternate Container Options. If not using a silicone heart mold, use one of the following before freezing (feel free to scale the recipe up to fit your desired container):
– Pour chocolate mixture into a regular muffin tin lined with muffin liners (divide between six cups).
– Use a silicone muffin pan or silicone muffin cups (divide between six cups).
– Make chocolate bark by spreading the chocolate mixture on a baking sheet lined with parchment paper.
Storage. Store in the freezer or fridge since this chocolate can melt at room temperature.
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