Tired of looking for keto-friendly chocolate candy?
Well, I sure was before I started making my own homemade chocolate candy! Ever since making my own homemade dark chocolate, I can’t see why not complicate things just a little bit, and make candy. Or pralines (are these two things the same or not, really?).
Besides waiting for fat bombs to be made, I see no reason for my silicone molds to just be sitting there in a kitchen closet. Yet, I’m glad I only own two for now, so I don’t make too many chocolate candies in one batch. They are addictive. The chocolate itself melts in your mouth in a far more kinky way than store-bought chocolate. It’s not fair. But I’m not here to post about bad recipes, am I.
If you’ve read my homemade chocolate keto recipe, you already know that it is awfully simple to make. Making the candies demands a few additional minutes and can get a bit messy but it is a lot of fun! Hence, if you have kids, I’m pretty sure they will enjoy helping you with the recipe. Let them think of their own weird-flavored filling and make it.
The homemade chocolate candy filling
I can finally get chocolate candy stuffed (I mean, filled) with my favorite ingredients! Ain’t that a win? Vanilla, matcha green tea, blueberry, orange jelly, truffle, conjac, whiskey … Admittedly, I still have to learn how to make the alcohol ones (suggestions welcome), but I’m getting there. And so can you!
Most of all, I use coconut butter for the filling base. You can buy it or make it yourself. Since it gets rock hard in the fridge, I add some ordinary butter to it. Because I don’t want the chocolate candy to have horribly hard filling when I store it in the fridge. These two butters, together with some powdered sweetener, are then ready to be mixed with whatever flavor.
As for the chocolate itself, if you don’t like the idea of adding the IMO (fiber) syrup, and are a paleo eater or not strictly keto, feel free to use raw honey. People often use agave syrup when making homemade chocolate, but I’m not its fan for numerous reason.
Enjoy the fun recipe! And make sure the kids don’t eat all the outcome when you’re not looking!
Ingredients
Chocolate
- 2 oz. cocoa butter
- 1.5 oz. cacao powder
- 2 oz. IMO syrup
- 1/8 tsp stevia extract
- 1 pinch salt (optional)
Filling
- 1 oz. coconut butter
- 1/2 tbsp. butter (softened)
- 1/2 tbsp powdered erythritol
- 2 tsp filling of choice (dry berries, whey, matcha powder, etc.)
Instructions
Chocolate
- Bring a little water to the boil in a saucepan and then reduce the heat so the water is only simmering. Suspend a small to medium size heat-resistant bowl over the water. Don't allow the bowl to touch the simmering water.
- Add the cocoa butter. It's best if you let it melt before you add in other ingredients. Mix, until all the ingredients are melted and well combined.
Warning: Do not let any water come inside the bowl!
Add as much stevia extract as you like, to taste. As for the salt, add it if you wish.
- Pour the chocolate into small silicone moulds, filling them only halfway. This part can get a bit messy.
At this point, you need to have half of the chocolate left. Keep the rest of the chocolate warm and runny.
Put the half-filled silicone moulds into the fridge for 30 minutes to set. In the meantime, prepare the filling and let it harden in the fridge as well.
Filling
- Put the coconut butter into a microwave-safe cup, and microwave on medium for a short while (one minute, depending on the microwave strength) for it to melt.
- Add in powdered erythritol and mix.
- Add in softened butter and mix.
- At this point, add in a teaspoon of any flavour, powder, or whey powder.
For example, vanilla whey poder ...
- ... ground dehydrated blueberries ...
- ... matcha green tea powder ...
- ... or even truffle sauce.
- Mix the filling well and put in the fridge for a few minutes. It has to harden so you can form small bites with your fingers.
Finishing the candy
- Take the half-filled silicone moulds out of the fridge. Take small bites of the filling and put one on each chocolate candy.
- The rest of the chocolate should still be warm and runny at this point. If not, you can melt it again in a bowl, suspended over simmering water.
Pour the rest of the chocolate into the silicon moulds, so it fills up the moulds and covers the fillings completely. What a mess but so much fun!
- Leave in the fridge for at least 30 minutes before you try to take the candy out of the moulds. When done, store the candy in a cool environment. I left mine in the fridge, and they remained good over days. Cover with some more coconut butter for nicer look. Enjoy the bites to the fullest!
Nutrition
