Homemade vegan dark chocolate Christmas candies made with fun holiday silicone molds for an easy 1-ingredient refined sugar-free Christmas treat!
- Hu Kitchen Gems (2-4 cups, depending on how many molds you’re filling)
- Silicone Holiday Molds
- Add chocolate Gems to a large saucepan over medium low heat. Heat until fully melted, stirring often to prevent burning. Pour melted chocolate into a large heat-safe bowl.
Prepare your space. Place the silicone molds on top of a baking sheet or plate. This will ensure easy transfer to the refrigerator or freezer. Set the melted chocolate bowl next to the plates.
Using a spoon, drizzle the melted chocolate into the silicone mold cavities, filling each to the top without run over. I found it helpful to wipe the spoon frequently to prevent too much dripping. Repeat until all cavities are filled. Gently tap the mold several times to release any air bubble.
Transfer the baking sheet/plates with the silicone molds to the refrigerator/freezer for 60 minutes to harden.
Once completely cool, remove the silicone molds from the refrigerator/freezer. Carefully invert the cavities to pop out the shapes. Enjoy immediately as part of your Easter spread!
Transfer cooled chocolate shaped to an airtight container and store in the fridge for several weeks.
- Category: Dessert
- Method: Freezer, No-Bake
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free