Dairy Free Christmas Chocolate
Dairy Free Christmas Chocolate
Indulge this festive season with a sumptuous gluten free and dairy free chocolate recipe, perfect for anyone craving a creamy, rich treat without dairy or gluten. Made with wholesome, natural ingredients, this dairy free Christmas chocolate blends the comforting flavours of warm holiday spices with a smooth, velvety texture. Enjoy a guilt-free, nourishing delight that’s perfect for sharing or gifting. Celebrate Christmas joyfully with this irresistible gluten free and dairy free chocolate, crafted to satisfy your sweet tooth and support your wellbeing.
Ingredients:
115 g of cocoa butter (chopped up if possible)
45-75 ml maple syrup
50 g cacao powder
Optional:
1 tsp vanilla extract or flavouring of your choice
1 pinch sea salt
Fillings:
Chopped cranberries
Sliced Almonds or other nut
Orange rind grated
Toppings:
Mini Marshmallows
Edible glitter or sprinkles
Method:
Arrange what you will pour the Chocolate into. I usually line a baking sheet with parchment paper and pour the Chocolate onto this. Alternatively, arrange cupcake liners.
In a medium-sized heat-safe bowl, place the cacao butter.
You need to ensure you heat indirectly by placing the bowl over a small pot of simmering water, making sure that the bowl doesn’t touch the water. Allow the cacao butter to melt, stirring occasionally. I lift the pan off the heat sometimes during this process. Don’t be worried if the mixture appears thin at this stage.
Once melted, add the maple syrup and stir in. You could add the lesser amount and taste later on, adding more maple syrup if required.
Turn off the heat and stir in the cacao powder until it is mixed.
At this stage add any flavourings, salt and fillings to the mixture.
Taste and adjust the flavouring and maple syrup as you require.
Remove the bowl from the pot and allow to cool for a couple of minutes.
Pour onto the lined baking sheet and add toppings.
Allow to cool.
If you are using cupcakes, you may find it easier to transfer the mixture into a measuring cup to pour into the moulds. Pour the mixture into silicone moulds (really any flexible container will do)
Refrigerate (or leave at room temperature) for about 30 minutes, or until solid. Remove from the moulds and serve.
Additional Notes:
Store the Chocolate in the refrigerator where it will keep for several weeks.
Alternatively, you can also store in the freezer for up to 1 month!
What is Christmas Chocolate? It’s what ever you want it to be. My additions are above, but what makes christmas for you?
Add a pinch of sea salt on top before the chocolate sets to enhance the flavours.
Incorporate chopped nuts such as hazelnuts, almonds, or pecans for added crunch.
Mix in dried fruits like cranberries, cherries, or raisins to introduce a tart contrast.
Experiment with a swirl of orange zest or a splash of orange liqueur for a festive citrus twist.
Use a mix of dark, milk, and white chocolate for a marbled effect.
Sprinkle with edible gold dust or festive sprinkles to elevate the presentation.
Add a hint of warming spices like cinnamon, nutmeg, or ginger to bring a cosy Christmas flavour.
Try incorporating crushed peppermint candy canes for a refreshing minty kick.
Pour the chocolate into silicone moulds shaped like stars, trees, or snowflakes for a playful touch.
Equipment Used:
Saucepan
Bowl
Spoon
Silicone mould
Measuring cup
Measuring spoon.
