Christmas is around the corner and I know many of us are searching around for the perfect gift for our loved ones. If you have been following me on my blog, Facebook or Instagram for a while, you know I love making my own gifts for my family and friends for Christmas. Last year, I made this Bliss Balls in a Jar for Christmas gifts and the year before, I made these delicious Lemon and Macadamia shortbread cookies for Christmas gifts. This year, I have a few Christmas DIY gift ideas in mind and yes, they all involve food (again!) – but seriously, who can resist delicious homemade goodness, especially when they are made with love ❤
So, some of my lovely family and friends will be receiving these decadent fruit and nut homemade chocolates. Similar to my valentine’s edition chocolates, they will be packed with nuts such as macadamias, peanuts, almonds and cashews and dried fruit such as paw paw, blueberries, mixed citrus peels and sultanas. But as always you can use whatever you dried fruit and nuts you have in your pantry. Besides the dried fruit and nuts, you only require some cacao butter, date syrup (or sweetener of your choice), cacao powder and salt. Are you making DIY Christmas gifts this year? If so, What are you making?
I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂
- 2/3 cup cacao butter;
- 2/3 cup cacao powder/cocoa powder, sifted (make sure you sift this, otherwise you will get lumpy chocolate);
- 6 tbsp (or more if you prefer sweeter chocolates) liquid sweetener of your choice or to taste (I used date syrup, but you can use maple syrup, honey, rice malt sugar, coconut syrup, molasses, agave. You can use non-liquid sweeteners but your chocolates will have a grainy texture);
- 75g nuts of your choice, chopped (I used macadamias, peanuts, almonds and cashews;
- 75g dried fruit of your choice, chopped (I used paw paw, blueberries, mixed citrus peels and green sultanas); and
- Pinch of himalayan salt (or you can add other flavours like vanilla extract, orange extract, peppermint extract).
- Melt the cacao butter on a double boiler or bowl on top of a small saucepan over medium heat. Make sure the water is not touching the bottom of the bowl;
- When the cacao butter is completely melted, remove from the heat and add cacao powder and mix until well combined;
- Allow to cool slightly, then add your sweetener of choice and salt (or flavour extract of your choice) and mix until well combined and smooth. Make sure you do not allow any water to into the chocolate mixture now. Then, add the nuts and dried fruit (I reserved some for the topping) and combined until your chocolate mixture is well incorporated;
- Pour the chocolate into molds or hard pans to harden or even baking tray lined with parchment paper. I used silicone mini muffin and silicone ice trays as it helps with removing the chocolate when it hardens later;
- Add the reserved nuts and dried fruit on the top of the chocolate mixture. Once you are happy with your chocolate toppings, place the pans in the fridge for 1-2 hours or allow to harden at room temperature for several hours;
- Once your chocolate hardens, remove from the fridge; and
- Pack the chocolates in little gift boxes or bags or simply in a zip lock bag which you can then wrap in colourful or Christmas tissue paper for gifting. I also add some ribbon to make it extra fancy. I recommend storing the chocolates in the fridge (especially if it is the summer months/tropical weather).
Happy making and gifting,