I used to absolutely love assorted chocolates especially around the holidays. It’s not easy to find vegan and affordable assorted chocolates and it’s something I wanted to try for a while.

The process is fairly easy but quite time consuming, especially the first time I made them. After they were done I put them all in a box.

I surprised my partner with the box who couldn’t believe I made them and thought I secretly bought them!!

They tasted great too, the flavour of the fillings complemented the chocolate perfectly. I can’t wait to experiment with more flavours!!

Print Recipe

Assorted Chocolates Yum

Hand crafted chocolates with a healthy filling. Perfect in a chocolate box, for the holidays or as a gift!

Course

Dessert

Cuisine

Raw

Prep Time

45 minutes

Cook Time

2-4 minutes

Passive Time

40 minutes

Servings

chocolates

Ingredients

• 150 g Dark Chocolate
• 1 tbsp Cocoa Butter

For the filling

• 4 tsp Vegan Caramel
• 4 tsp Peanut Butter
• 8-16 Brazil Nut pieces

Course Dessert Cuisine Raw Prep Time 45 minutes Cook Time 2-4 minutes Passive Time 40 minutes Servings chocolates Ingredients 150 g Dark Chocolate 1 tbsp Cocoa Butter For the filling 4 tsp Vegan Caramel 4 tsp Peanut Butter 8-16 Brazil Nut pieces

Instructions

1. Start by breaking the chocolate tablet in small chunks and microwave in 30 second intervals until it's completely melted.
2. Mix in the cocoa butter and gently fold until in melts and the chocolate mixture reaches almost body temperature.
3. Place in a piping bag and carefully pipe a thin coating all around each mould hole until it all looks coated.
4. Place in the fridge for 20 minutes to allow it to solidify.
5. Take out of the fridge, add your fillings; 1-2 Brazil nuts or 1/2 tsp per chocolate for the caramel and peanut butter fillings.
6. Now pipe in more chocolate until all the chocolates are fully covered. Place back in the fridge for a further 20 minutes.
7. Your chocolates are now ready and you can take them out of their mould. For best results keep in the fridge and enjoy!

Recipe Notes

Jo's Tips

• If you are not a big fan of dark chocolate, choose a chocolate with 40-50% cocoa to achieve a sweeter result.
• The more you work the chocolate by folding gently, the shinier your final chocolates will be.
• If you don't have a piping bag, use any food bag and cut off a small corner.
• Make it raw by skipping the vegan caramel and using raw chocolate warmed up gently to body temperature.
• Get creative with the fillings; any nuts, seeds or dried fruit will work great.