Dairy free Christmas chocolate is perfect for the holidays and make the perfect homemade Christmas gift for family and friends. This easy homemade chocolate recipe is made using just 2 ingredients and free from all major allergens. If you’re looking for gluten free Christmas chocolate, vegan Christmas chocolate, nut free Christmas chocolate, soy free chocolate or refined sugar free chocolate, then this recipe is perfect for you!
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We all love tucking into boxes of chocolates at Christmas and chocolates are such a popular gift. However, store bought chocolate commonly contains dairy and soy, which are common food allergies/sensitivities, with even free from allergy friendly chocolate containing refined sugar and artificial preservatives, emulsifiers and additives, which suppress the immune system and increase inflammation.
A few years ago I was given a chocolate making kit for Christmas and realised just how simple and easy dairy and soy free chocolate was to make at home.
These dairy free Christmas chocolates are made with just 2 ingredients:-
- Cacao butter (UK Link/US Link). Replace with coconut oil (UK Link/US Link) for autoimmune protocol AIP chocolate.
- Carob powder (UK Link/US Link).
They are free from soy, refined sugar and artificial preservatives, emulsifiers and additives that store bought chocolates commonly contain.
benefit of using carob powder
The chocolate flavour comes from carob powder (UK Link/US Link) rather than cocoa or cacao powder. Cocoa and cacao powder that is commonly used to make chocolate contain caffeine or other stimulants, which are not suitable for:-
- Those who are sensitive to caffeine,
- Those with conditions like dysautonomia and POTS, where caffeine can potentially increase symptoms, and
- Those following the autoimmune protocol.
- Caffeine and stimulant free,
- Refined sugar free,
- Lower in fat and,
- A great source of fibre, antioxidants, minerals and vitamins A and B (1).
It can be substituted in a 1:1 ratio with cacao and cocoa powder, making it the perfect chocolate alternative to make caffeine free chocolates. Carob powder is also naturally a lot sweeter, preventing the need for any additional syrups and sweeteners to be used.
- Weighing scales (UK Link/US Link)
- Measuring cup (UK Link/US Link)
- Small saucepan (UK Link/US Link)
- Sieve (UK Link/US Link)
- Glass Pyrex bowl that balances on top of the small saucepan (UK Link/US Link).
- Small spoon (UK Link/US Link)
- Christmas chocolate moulds (UK Link/US Link)
- Airtight glass container to store chocolates in (UK Link/US Link)
- Christmas tin if giving as a gift (UK Link/US Link)
How to make dairy free chocolate
These dairy free Christmas chocolates are so easy to make in 3 steps:-
- Melt the cacao butter (UK Link/US Link),
- Stir in the sieved carob powder (UK Link/US Link),
- Pour the mixture into Christmas chocolate moulds (UK Link/US Link) and place in the freezer for 20 minutes, or until set. They can then be stored in the fridge for up to 7 days (if they last that long!).
This dairy free chocolate recipe is suitable for numerous dietary requirements as it is also:-
- Gluten free
- Lactose free
- Wheat free
- Soy free
- Nut free
- Seed free
- Grain free
- Autoimmune protocol friendly, if you replace cacao butter with coconut oil.
other Christmas recipes
- If you’re looking for a starter and appetizer for your Christmas celebrations then check out these Butternut Squash Slices With Mushroom Duxelles.
- For a quick and easy side dish, full of traditional Christmas vegetables, or a meal to use up leftovers following the big day, this Vegan Hash With Sprouted Lentils and Activated Walnuts is a great option.
other selected recipes
- Healthy Oven Baked Chocolate Pancake
- Healthy Sugar Free Turmeric Panna Cotta
- Root Vegetable Soup (Gluten Free, Dairy Free, Vegan)
- Sprouted Buckwheat Pesto Salad
- Healthy Pumpkin Spice Latte (Caffeine Free, Gluten Free, Dairy Free, Vegan)
- Pumpkin, Mushroom & Spinach Risotto With Celeriac Rice
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Dairy Free Christmas Chocolate
Easy homemade chocolate made using just 2 ingredients. Free from all major allergens (dairy free, gluten free, soy free, nut free, seed free, refined sugar free). Vegan & paleo, with autoimmune protocol option.
- 60 grams / 2 ounces raw cacao butter, finely chopped (replace with coconut oil for autoimmune protocol)
- 50 grams / 1/2 cup raw carob powder, sieved
- Weighing scales
- Measuring cup
- Small saucepan
- Glass pyrex bowl
- Small spoon
- Christmas chocolate moulds
- Airtight glass container
- Christmas tin
- Step 1 Fill a small saucepan with water – make sure the water doesn’t touch the bottom of the glass bowl when it’s placed on top of the saucepan. Place the glass bowl on top of the saucepan and add the cacao butter to the bowl.
- Step 2 Heat the water over a low medium heat until the cacao butter has melted. The cacao butter shouldn’t get hotter than 115°F/46°C to ensure it remains raw and retains all its nutrients.
- Step 3 When the cacao butter has completely melted, remove from the heat and stir in the sieved carob powder until fully combined.
- Step 4 Using a small spoon, pour the chocolate mixture into the Christmas chocolate moulds.
- Step 5 Place in the freezer for 20 minutes, or until set.
- Step 6 Remove the chocolates from the moulds. The chocolates can be stored in an airtight glass container in the fridge for up to 7 days. If giving them as a gift, transfer them to a Christmas tin. When you want to eat them, remove from the fridge and leave to cool to room temperature.
- Step 7 Above links are for US readers. UK links – raw cacao butter, raw carob powder, coconut oil, weighing scales, measuring cup, small saucepan, sieve, glass pyrex bowl, small spoon, Christmas chocolate moulds, airtight glass container, Christmas chocolate gift tin.