Gluten-Free Chocolate

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This gluten-free chocolate recipe has been a long time coming but it’s finally ready and the best part is that it’s only 3 ingredients! When we first changed over to a gluten-free diet in 2019 we suddenly realized we couldn’t eat most chocolates!

How does anyone live without chocolate?!

gluten-free chocolate with almonds - accordingtojo.com

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If you’re one of the lucky people to live in a part of the world where gluten-free chocolates exist then that’s awesome for you! However, we are not. So, fueled by serious chocolate cravings I played around with recipes. Some weren’t so great. But practice makes perfect, so now I have this amazing homemade chocolate recipe to share with you!

Just so you know, after a few months of serious cravings and withdrawal symptoms, we discovered that Snickers bars are gluten-free depending on where they are produced! So just check the label and you can go wild with those!

What Ingredients Are Used To Make Chocolate?

So, I have no idea what goes into store-bought chocolate, I just know one ingredient is cocoa. However, this delicious gluten-free chocolate is made with only three ingredients, to make the plain chocolate all you need is cocoa, powdered sugar, and coconut oil.

Is Homemade Chocolate Healthy?

As far as the cocoa and coconut oil go, yes, and you can also add healthy options like nuts or dried fruit. However, like anything that contains sugar, gluten-free or not, homemade chocolate is not the healthiest snack but it does taste amazing. It’s also healthier than many of the chocolate bars you buy at a store. So, all things considered, everything in moderation is the best!

gluten-free chocolates with lavender flower - accordingtojo.com

How Long Can You Keep Homemade Chocolate?

Like most homemade things it doesn’t keep as long as store-bought chocolates. You can keep it in a sealed container in the refrigerator for up to a week but it’s so divine I doubt you’ll have it that long!

How To Make Homemade Gluten-Free Chocolate

Step 1 – So, first place a double boiler on the stovetop and melt the coconut oil, and if you didn’t know, a double boiler is just a heat-safe bowl resting on the sides of a pot that has boiling water in.

Step 2 – Next add the cocoa powder and powdered sugar and stir while on the heat for 5 – 10 minutes. Then turn off the heat and let the chocolate cool above the hot water for five minutes.

Step 3 – Pour the chocolate into silicone molds, pop them in the freezer, and leave them to set for at least an hour. However, if you can’t wait you can take them out after just 10 minutes but they will be meltier.

Check out this super easy 2-ingredient Yogurt Icing

Yogurt Icing - easy icing - two-ingredient icing - accordingtojo.com

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Gluten-Free Chocolate

3 – Ingredient Gluten-Free Chocolate Recipe

Recipe by Joanna Steele / accordingtojo.comCourse: Dessert, Snacks, Sweet TreatCuisine: AmericanDifficulty: Easy
Servings

12 – 16

servings
Prep time

10

minutes
Cooking time

10

minutes

Melt-in-your-mouth gluten-free handmade chocolate is smooth and shiny with that wonderful taste of quality chocolate. This recipe is quick, easy, and safe for celiacs and gluten intolerant people.

Ingredients

  • 1/4 cup cold Coconut Oil (needs to be cold for the measurements to be right)

  • 6 Tbsp Cocoa Powder

  • 6 Tbsp Powdered Sugar / Icing Sugar

  • Optional – 1/4 cup chopped Almonds (for more options see *note below)

Directions

  • Melt the coconut oil on the stove using a double boiler. (If you don’t have a double boiler use a large pot on the stove with hot water in it and a smaller pot on top of that with it’s base in the water)
  • Next add the Cocoa and Powdered Sugar and stir thoroughly for 6 – 10 minutes. Stir in the chopped almonds and then turn off the heat and leave it sitting above the hot water for 5 minutes.
  • Then pour the chocolate into silicone molds and put them in the freezer. Leave to set for at least an hour. (They’ll be hard in 10 minutes but they’re much nicer if you let them set properly).
  • Remove from the molds and enjoy!

Notes

  • VARIATIONS – Almonds, Cashews, Macadamias, Dried Cranberries, Raisins, Orange Rind, Course Salt

How To Video:

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