When I go about creating something in the kitchen, it is usually prompted by a memory from my gluten days. When I recently saw some red, heart-shaped boxes on store shelves for St. Valentines day, it took me back to a childhood memory – My brothers and I would try to guess the flavor of each chocolate…some easy to decipher, others not so much. I have to admit that when taking a bite of a chocolate with high hopes it would be a favorite flavor, we were those kids who would put it back in the box because the flavor wasn’t quite what we had in mind. Ew.
Gluten Free Fancy Chocolates
Always double check your ingredients for Gluten Free status before using!
- 1 Cup Almond Flour
- 1/2 Cup Powdered Sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 3 Tablespoons Pure Maple Syrup
- 1 Tablespoon Coconut Oil
- Coconut - 2 tsp. Unsweetened Shredded Coconut + 1/4 tsp. Coconut Extract
- Mocha - 1/4 tsp. Strong Coffee* + 1 tsp. Cacao Powder
- Cherry Almond - 2 tsp. Dried Cherries, chopped + 1/4 tsp. Almond Extract
- Mint - 1/4 tsp. Peppermint Extract
- 1 - 3 ounce Chocolate Bar - or you can use 1/2 Cup of Chocolate Chips
- Combine candy base ingredients in a mixing bowl and mix until you get a nice ball of dough. Set aside.
- In four small bowls, mix one flavor per bowl.
- Divide the candy base into four equal parts and place one part in each of the flavor bowls.
- Knead the flavoring into the candy base, then divide the dough into four pieces.
- Shape the dough into whatever shape you desire - different shapes can help identify the flavor once covered in chocolate. (You may want to wash hands after each one to avoid flavors from combining.)
- Place the candies on a parchment-lined baking sheet and put in the fridge for about 10 minutes.
- In a double boiler, melt the chocolate bar. (I use a small coffee mug and place it in a small sauce pan filled about 1/3 up the sides of the mug with water to get a deeper bath of chocolate for dipping.)
- Using a fork, lower each candy, one at a time, into the chocolate bath and coat. Pull from the bath, letting any excess drip off, and place back on the parchment. For Mocha flavor, sprinkle or roll the dipped chocolate in a little cocoa powder.
- Place coated candies back in the fridge to let the chocolate harden. These are best stored in a cool place, preferably the fridge.
This recipe will make four candies of each flavor: Coconut, Mocha, Cherry Almond and Mint. Experiment with other flavors, but start small (1/8 to 1/4 teaspoon) and add more extract, a drop at a time, until you reach the flavor you like best.
*Coffee extract can be substituted for the strong coffee