DIY Vegan Chocolate Box
A homemade gift is a fun way to show your loved ones how much you care while adding your own creative flare.
DIY Chocolate Box
1 1/2 cups dairy-free chocolate chips
Candy mold (try Wilton’s silicone mold)
Pinch cayenne pepper
Pinch cinnamon
6 almonds
3 slices dried mandarin oranges or other dried fruit
Orange zest, for garnish (optional)
Finishing salt, for garnish (optional) (try Das Foods’ Hawaiian Alaea Salt)
Peanuts, for garnish (optional)
Mini cupcake liners
1 tsp. cocoa powder
Candy box (you can find one at your local craft store)
Stickers, ribbons, or other decorative items (optional)
- Prepare each chocolate filling in a separate bowl and set aside (see below for the recipes). You can make all four types of chocolates from our box or simply pick your mother’s favorite. You can choose from orange creams, almond creams, peanut butter cups, and Mexican-flavored chocolates. Keep in mind that each filling recipe below makes enough for 2 to 3 chocolates. Double or triple the recipes depending on how many chocolates you want for your Mother’s Day box. Also note that the Mexican chocolates do not have a filling and should be made last with any remaining chocolate.
- Melt the chocolate chips in a double boiler. If you don’t use a double boiler, use a pot and be sure to stir the chocolate constantly on a low heat.
- To make the chocolates that will have a filling, cover the bottom and sides of 6 squares on the candy mold with approximately 1 tablespoonful each of the melted chocolate. Check to make sure that there are no holes where the filling can come out. You may want to use more or less chocolate depending on the size of the mold that you are using.
- Place 1/2 teaspoonful of the orange filling and a small piece of dried mandarin orange into 2 of the chocolate-covered candy mold squares. Place 1/2 teaspoonful of the almond filling into 2 of the other chocolate-covered squares, and 1 teaspoonful of the peanut butter filling into the remaining 2 chocolate-covered squares.
- Cover the tops of each filled mold with melted chocolate. Be careful not to overfill the mold.
- Stir the cayenne pepper and cinnamon into the leftover melted chocolate, then spoon the mixture into the remaining empty candy molds.
- Top the orange creams with dried mandarin orange or orange zest and the almond creams with almonds. Garnish the peanut butter cups with finishing salt or peanuts.
- Place in the freezer for 30 minutes. Once hardened, remove from the mold and place in mini cupcake liners. Dust the Mexican chocolates with cocoa powder, then place all the chocolates in a candy box. Decorate the box with stickers, ribbons, and any other items, and you will have your cruelty-free, handmade Mother’s Day chocolate box!
Makes approximately 8 to 10 chocolates
Orange Cream Filling
1/4 cup powdered sugar
1 1/2 tsp. water
1/2 tsp. orange oil
- Mix all the ingredients together in a bowl.
Almond Cream Filling
1/4 cup powdered sugar
1 1/2 tsp. water
2–3 drops almond extract
- Mix all the ingredients together in a bowl. Add a few more drops of water, if needed, to achieve the desired consistency.
Peanut Butter Cup Filling
1 Tbsp. peanut butter
1 Tbsp. agave nectar or maple syrup
- Combine the peanut butter and agave nectar in a bowl.
If you’re not in the DIY mood, try Harbor Candy vegan chocolate, April Grace Baking, or PETA’s Chocolate to the Rescue Bar. All the profits from this special-edition dark chocolate bar go directly toward supporting PETA’s lifesaving work for animals.
