Today is your lucky day. I’m going to show you how easy it is to make homemade vegan chocolate? Easy Homemade Vegan 5 Ingredient Chocolates is what is happening here. Made with cocoa butter, cocoa powder, maple syrup, vanilla and sea salt.
I stuffed these vegan chocolates with homemade cherry jam. This jam, guys. I’ve thrown out the traditional jam making steps and created my own. It takes 5 minutes to prepare and the entire recipe (including the chocolate) is 5 ingredients. Yeah. 8 ingredients or less, baby. Easy peasy.
I appropriately named this jam “5 Minute Miracle Jam” because it is totally worthy of it’s own post. 2 reasons. First, it takes 5 minutes to prepare, no cooking involved, 3 ingredients (+ a tad of water) and it tastes miraculous on your tastebuds. After I teased you guys with a pic of these cherry jam filled chocolates on Facebook, and on my Instagram, you all flipped with excitement. SO, I knew I better post the whole recipe. By the way, I’m new on Instagram, so make sure to follow me on there, as I give previews of recipes sometimes before I post them.
This cherry jam is awesome in these chocolates, but also amazing on toast, biscuits, muffins, you name it. This is a homemade cherry jam that does not require you to cook over the stovetop like traditional jam making, or even the use of chia seeds. Chia seed jam, from what I have seen, is all over the internet and seems to be cooked as well in most cases. I love chia seeds in my smoothies, but unfortunately don’t like the texture of them in my jam. I’ve always been real finicky with textures.
Soooo, I knew I had to come up with an incredibly fast and easy way to make jam and this one is it! I had 5 taste testers of this jam (including my toddler) and they all flipped over it. My daughter has been asking for jam everyday. It is very tart, sweet and thick and takes just 5 minutes to prepare!
Blend until all the cherries are well broken up and smooth.
I just love, love, love cherries. SO, how did I make it? Well, I thought…forget the stovetop, forget adding lots of sugar and let’s just cut to the chase.
I had this lightbulb moment of instead of using fresh or frozen fruit, as in traditional jam making, I thought “well, I’ll just try using dried cherries, add a tad of water and syrup and see what happens.” What do ya know, it worked!
But, to die for in these homemade vegan chocolates. These treats are so delicious, even my self-proclaimed “I don’t like chocolate” husband thought they were “fantastic”. You get the sweetness from the chocolate when you first bite into it, and then the burst of the tart cherry jam, which is an amazing contrast of flavors.
If you make these Easy Homemade Vegan 5 Ingredient Chocolates , please come back and leave me feedback here, I love hearing about it! Also, if you are on Instagram, snap a photo and tag me@thevegan8 using hashtag #thevegan8 as well! The hashtag is important because otherwise I might miss the notification, this way they are saved to my page.
5 Ingredient Cherry Jam Chocolates
- Cherry Jam If you just want to make plain chocolate, simply omit this step, or you can use a nut butter for the filling
- 1 cup dried cherries room temperature, not cold!
- 1 tablespoon maple syrup or agave
- 1/2 teaspoon vanilla
- 1/2 cup melted cocoa butter 120 g, I use these cocoa butter discs, use a scale for accurate measurements
- 1/2 cup raw cacao 40 g
- 5 tablespoons pure maple syrup
- 1/2 teaspoon vanilla
- pinch sea salt
- optional: 1/2 teaspoon fine espresso powder for a richer chocolate taste
- Note 1
- Make sure your cherries are at room temperature and not straight from the fridge otherwise they will be too hard to break down and become soft and blended. I know, because it didn't work the first time I tried when I took mine out of the fridge. If you keep yours stored in the fridge, just set them out the night before or several hours before you plan to make the jam.
- First prepare the jam. You can prepare it the day before making the chocolate if you like. Add the cherry jam ingredients to a food processor and just enough lukewarm water to blend until the mixture becomes very smooth and all the cherries are broken up, but the jam is still thick (like in the photo). I used 4 tablespoons of water. Really blend it for a few minutes until it gets smooth, scraping the sides as necessary. Depending on which dried cherry brand you use, the sweetener may need to be adjusted. Mine were already sweet, so 1 tablespoon of syrup was perfect. You will have lots of jam leftover, which is a great thing, you can make more chocolates or use it on toast, muffins, pancakes, etc. We have been using it on toast and English muffins.
- To make the chocolate, use a scale for accurate results and either use the cocoa butter discs I have linked above or finely chop about 1 cup of cocoa butter (120 g) and melt to liquid. Do this either over a double boiler or I use a microwave and melt the chocolate in 30 second intervals up to 2 minutes, stirring in between. Remove once it's almost all melted and stir until 100% dissolved. Make sure to measure out only 1/2 cup, in case you melted extra. Add to a bowl and whisk in the cacao, syrup (or agave) and vanilla until very smooth.
- Note: If you are just making plain chocolate and not adding a filling, then you will be making thinner, but more chocolates. You would divide the chocolate into 10 liners by dropping 2 tbsp melted chocolate into each. Place in the fridge for about 15 mins or until completely set.
- If making them with the cherry jam or another filling, you will need more chocolate per liner, so you will be dividing the chocolate into only 5 foil liners, adding 2 tablespoons on the bottom first. Place in the fridge for 10-15 minutes until set. Drop a heaping teaspoon of the prepared cherry jam in the center of each chocolate and flatten out, but do not spread it completely out to the edge.
- Add the remaining chocolate over the fillings (2 more tablespoons). If your chocolate is not still melted, very gently reheat your remaining chocolate (just a few seconds) into a liquid again. Carefully smooth out the top of the chocolate has thickened some.
- Chill in the fridge for at least 30 minutes until they are completely hard and set. You can now remove them and leave them at room temperature. They are best left at room temperature because they are softer and have a better texture. However, if you use coconut oil instead of cocoa butter, keep them in the fridge. I have not tried them with oil though.
*Vegan, raw, oil-free, gluten-free
*Nutrition if just making the jam per 2 tbsp serving: 93 calories, 0 fat, .6 g protein, 24.2 carbs
Cherry and chocolate are best friends. They work so well together. Take my Chocolate Chip Covered Cherry Muffins for example, incredibly rich and chocolatey.