Easy Homemade Vegan Chocolate with Homemade Cherry Jam. Just 5 ingredients and takes only 10 minutes to make everything! These jam filled vegan chocolates are dairy-free and so delicious and makes a perfect treat or gift!
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 with homemade cherry jame. Made with cocoa butter, cocoa powder, maple syrup, vanilla and sea salt.
I stuffed these vegan chocolates with my crazy easy 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.
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.
Easy Homemade Vegan Chocolate with Cherry Jam
Ingredients
CHERRY JAM
- 1 cup dried cherries, room temperature
- 1 tablespoon maple syrup or agave
- 1/2 teaspoon vanilla
HOMEMADE CHOCOLATE
- 1/2 cup (120G) melted cocoa butter
- 1/2 cup (48g) raw cacao or unsweeteened cocoa powder
- 5 tablespoons (100g) pure maple syrup
- 1/2 teaspoon vanilla
- pinch sea salt
- Optional: 1/2 teaspoon fine espresso powder for a richer chocolate taste
NOTE
- 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.
- I use this scale.
Instructions
- 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 (120g), in case you melted extra. Add to a bowl and whisk in the cacao, syrup (or agave) and vanilla until very smooth.
- 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. Then 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 has firmed up a bit, 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.
Notes
Cherry and chocolate are best friends. They work so well together. Take my Chocolate Chip Covered Cherry Muffins for example, incredibly rich and chocolatey.
These look way too good! My hubbs loves cherries so I def gotta hook him up with these. Nice job, Brandi!
Thank you Rachel! Please let me know how it turns out!
Thank you so much Rachel!!
Words can not describe how amazing these chocolates are! Oh. My. Goodness!!! I am a confirmed chocoholic, and when I saw Brandi’s recipe for homemade chocolates with a tart cherry filling, my mouth watered.
I finally got my hands on some organic dried cherries, and already had the other wholesome ingredients. The entire recipe was super simple, and I’ve never made jam or candy before! I used some cute heart molds that I already had, and followed the recipe with a couple of small modifications based on the ingredients that I had on hand.
For the jam (which is mind-blowingly easy and delicious!), I used 1 tablespoon of Apothe Cherry tart cherry juice concentrate instead of sweetener, and it was perfect, enhancing the cherry flavor! I only needed to add 2 tablespoons of water to make a proper jam like consistency, this amount will vary depending on how dry your particular batch of cherries are, so add just a little at a time.
For the chocolate, I used organic coconut oil and agave nectar in the amounts directed. The next time I make these chocolates (which I definitely will!) I may try using a little less agave, because I think they would still be delicious even with less sweetness. I have a huge sweet tooth, so that’s saying a lot, heehee.
These are perfect for Valentine’s Day, a special treat for yourself or someone else that you love! Easy, delicious, “clean” chocolate with cherries…so good!
Thank you so much for the amazing feedback Erin!! I’m so happy you loved them so much and thank you for letting me know and sharing your gorgeous photo on Instagram as well! xo
These are amazing. I made them as a part of my Christmas baking, and for a gift in a mason jar. I used melted choc chips though, because it was easier at the time. I will make these again! Just finished eating the jam on toast, it’s so incredible that I just made that jam, so easily. You are making my life so much easier and tastier, thank you!!
Hi Brenda! I am so happy to hear you loved these and the jam so much! I love to serve it on toast for my daughter as well, she loves it! Thank you for your kind words, I am so happy to hear my recipes are helping you so much, that means so much to me!!
I made these with almond milk instead of maple syrup in the jam and melted chocolate instead of the chocolate recipe for ease and they were incredible!
Thanks so much Melinda, I’m so glad you enjoyed them!! 🙂 Thanks so much for the feedback!
These look great! I love chocolate patties, but sometimes the filling is too rich for me.
Love this blog, by the way 🙂
Hi Suzanne, somehow I missed this comment and I always like to respond to my readers, thank you so much!!
I LOVE quick and easy jam recipes, that looks delicious! As do the chocolates, they remind me of the most wonderful cherry liquor chocolates I had once. Cherry and chocolate is just a heavenly match <3
Oh thank you so much!! I agree…match made in heaven! 🙂
That jam is genius! I’m so making that!
Please let me know when you do girl….it literally takes 5 minutes!! 🙂
Hi Brandi
Is it possible to use coconut butter instead of cocoa butter?
Thank you
Hi Shereen! I actually wouldn’t use coconut butter because it is much thicker and never gets as thin in liquid form as melted cocoa butter and you would have trouble mixing it up, it would all clump together probably. You could, however use coconut OIL (just make sure you measure out 1/2 cup of completely melted oil) and that should work just as good, they will just be softer than if using the cocoa butter and maybe a little more oily in your hands. You may need to keep them in the fridge, if they are too soft at room temperature. Let me know when you make them, I’d love to hear!
These would pair perfectly with my morning cup. Please send me three!
Those chocolates look absolutely incredible!!! I’m lovin’ how simple, easy and yummy that jam looks too! I need to find me some dried cherries. WOW!!!!
Thank you so much Melanie! Everybody flipped over them…they are so good and addicting!
Cherries and chocolate go so well together, Brandi, and being able to make jam in 5 minutes is fantastic. To think, I’ve a bag of dried cherries with nothing to do. 🙂
Oh, now you have something to do with those cherries 🙂
OMG – you really know how to make me salivate!!! Wonderful recipe!! Celeste 🙂
Thank you so much Celeste! Easy and yummy!
I enjoy snacking on dried cherries and I haven’t made jams yet except for apple sauce, hehe! Cherry jam and chocolate go well together, I love the tartness from the cherries! These look so yummy!
I agree…the tartness of cherries is like POW in your mouth against the chocolate…they are really good! Thank you!
Thank you so much Janet!
Hi Marfigs! Yes, oil can make things separate. Also, if you are adding cold milk to a warm mixture in your food processor than it can definitely separate. That has happened to me as well. For this recipe though, it is super easy and it is only 1 tablespoon of agave so you shouldn’t have any problem at all. Just make sure your cherries are room temperature and the water as well….so it blends up really well and smooth. I have made 3 batches of the jam and it was incredibly easy each time. Please let me know when you make it!
I am swallowing this virtually it looks absolutely incredible, these chocolates should be sold!
Cheers
Choc Chip Uru
Wow, thanks Uru, that’s an awesome compliment!! 🙂
Looking so good Brandi. I am the jam experiment queen and this one is a keeper. People get so caught up in pectin and sugar and boiling times….I say just go for it. The fruit is gonna taste great whether or not you get the exact ‘jam’ consistency so go for it. I love buying fruit on sale and making a bunch of freezer jams up to last a few months. If I make up a huge batch with water baths and the whole ‘will it set up right’ conversation, it’s such a big ordeal that I don’t enjoy it. Used to but not now. I just mix up a quick batch like this and enjoy the flavors. Of course the chocolate wont hurt my mood in these a bit,mmmmmmmmmmmm.
Lovely job Girl.
Oh, awesome I didn’t know you were the jam queen, haha! 😉 I agree….who has time, or the patience to deal with boiling sugar and pectin. I sure as heck don’t. Moreso, I’m just too lazy, lol! This may not be 100% like jelly/jam in the store, but it is thick and delicious, spreads and takes 5 minutes, so it is just PERFECT for me. I am going to do this with blueberries next!
Thank you so much Angela! xx
Haha! I love that Gigi!! Food porn is good 🙂
Ermagawd Brandi, NO WAY! Shut the front door, lady. That’s incredible! I can’t believe that gorgeous, vibrant, thick jam was made from just dried cherries, maple syrup and vanilla! You are truly amazing. I’ve got a bag of dried cherries in my fridge right now. I cannot wait to try this. And enveloping it in chocolate is a genius move. You know how much I adore chocolate! I hope you had a wonderful Easter with your family!
Thank you SO much Nancy! And thank you so much for retweeting it!! I just saw that. Yeah-I was amazed at how easy and delicious it was. I forgot to note the recipe…but the cherries need to be at room temperature, not cold, or they won’t be soft enough to break down. I know, because I tried that first because I keep my cherries in the fridge. Let me know if you make it. I’m updating the recipe now 🙂
Girl, I love cherry and chocolate! I’ve been waiting for you to post this yumminess!
Me too Annie! These are so good!