These bite-sized chocolates only take 5 minutes to make, are really delicious, don’t melt (!) like coconut oil chocolates, and allow for a lot of creativity! You can add more or less sweetener to suit your taste and you can opt to keep the chocolates plain or go crazy with toppings of your choice.
Here I kept some chocolates plain and topped others with a mixture of chopped almonds and pecans. You could add any nut or seed combo.. Dried fruit, a sprinkle of granola, sea salt, chili, rainbow sprinkles, or shredded coconut would also be nice!
- 1 cup melted cocoa butter
- 4 tbsp agave (give or take 1 or 2 depending on how sweet you want it)
- ½ cup cacao powder (unsweetened)
- ¼ tsp ground vanilla
- optional toppings or mix-ins : sea salt, chopped nuts or seeds, cacao nibs, dried fruit, or coconut
- Once cocoa butter is melted, stir in agave, cacao powder and vanilla.
- Taste and add more sweetener if needed.
- Pour into mini muffin liners, or the little paper cups used for chocolate truffles (that's what I used). Fill each about ¾ full. It should give you about 15.
- Place in the freezer for 10 minutes to set.
- If you're using toppings, you can sprinkle them on top as soon as you pour the chocolates. if you do that they'll sink in a little bit. Or you can let the chocolates harden for 5-10 minutes in the freezer and sprinkle on the toppings once they've set a bit. That way they'll stay on top.
- Store in the freezer or fridge.