Gluten Free Chocolate Candy Recipe – Amongst Top 10 Irresistible Wheatless & Gluten Free Recipes

Gluten-Free Chocolate Candy Recipe
Summary
This gluten free chocolate candy recipe is perfect for anyone craving a quick, sweet treat without the worry of gluten. It requires minimal ingredients, simple kitchen tools, and only takes about 20 minutes to prepare. Naturally rich, creamy, and with the option to add nuts or dried fruits, this candy is great for gifting, holiday celebrations, or just enjoying as a snack.
Ingredients
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1 ½ cups gluten-free dark chocolate chips (or chopped chocolate, 70% cocoa recommended)
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2 tablespoons coconut oil (unrefined for flavor, refined for neutral taste)
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¼ teaspoon pure vanilla extract
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2 tablespoons pure maple syrup or honey (optional, for mild sweetness)
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¼ cup chopped almonds or walnuts (optional)
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2 tablespoons dried cranberries or raisins (optional)
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Sprinkle of sea salt (optional for topping)
Equipment Needed
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Heatproof mixing bowl
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Saucepan (for double boiler) or microwave-safe bowl
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Spatula
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Mini muffin liners or silicone candy mold
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Fridge or freezer
Instructions
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Place the chocolate chips and coconut oil in a heatproof bowl.
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Melt the chocolate mixture using the double boiler method (place bowl over simmering water) or microwave in 20-second bursts, stirring each time.
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Once fully melted, stir in vanilla extract and maple syrup (if using) until smooth.
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Add nuts and dried fruits, mixing gently to distribute.
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Line a mini muffin tin with paper liners or use a silicone candy mold.
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Spoon the chocolate mixture evenly into the molds.
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Sprinkle sea salt on top if desired.
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Chill in the fridge for at least 1 hour (or 20 minutes in the freezer) until firm.
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Remove from molds and store in an airtight container for up to 2 weeks in the refrigerator.
Notes
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You can use dairy-free dark chocolate to make this recipe both gluten-free and vegan.
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For a crunchier texture, add gluten-free rice crisps.
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Adjust sweetness by adding more or less maple syrup.
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Perfect for homemade gifts – wrap in parchment paper and place in a small decorative box.

Gluten-Free Chocolate Candy
Ingredients
Equipment
Method
- Place the chocolate chips and coconut oil in a heatproof bowl.
- Melt the chocolate mixture using the double boiler method (place bowl over simmering water) or microwave in 20-second bursts, stirring each time.
- Once fully melted, stir in vanilla extract and maple syrup (if using) until smooth.
- Add nuts and dried fruits, mixing gently to distribute.
- Line a mini muffin tin with paper liners or use a silicone candy mold.
- Spoon the chocolate mixture evenly into the molds.
- Sprinkle sea salt on top if desired.
- Chill in the fridge for at least 1 hour (or 20 minutes in the freezer) until firm.
- Remove from molds and store in an airtight container for up to 2 weeks in the refrigerator.
Notes
“Looking for more delicious wheatless and gluten-free recipes? Check out our Buckwheat Galettes with Eggs, Cheese, and Ham recipe for a savory twist.”
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