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Dairy-Free & Refined Sugar Free Chocolates


  • 1C chopped cocoa butter
  • 1/2 C cacao (as opposed to cocoa)
  • 1/4C-1/3C 100% Pure maple syrup
  • 1tsp vanilla extract
  • Mix ins: Almonds, hazelnuts, nut butter, sultanas, mint extract
  • Icing pens 


  1. Melt cocoa butter in small saucepan over low heat. 

  2. Add cacao, maple syrup (until desired sweetness) and vanilla.

  3. Pour chocolate into mini tart tins lined with patty papers 1/3 of the way up. Add nuts or other mix in of your choice (if using nut butter, don't add until refrigerated and set. Place in fridge for 30 mins until set.

  4. Top with remaining chocolate and fill to the top of cases. Return to fridge to set.

  5. Decorate with icing pens (if you wish). We drew spiders in celebration of Halloween.

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