Dairy Free Christmas Chocolates (Gluten Free, Vegan)

Dairy free Christmas chocolates are 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 with 5 minutes prep and free from all major allergens. Gluten free, dairy free, soy free, nut free, vegan and refined sugar free.

Disclaimer: This post contains affiliate links, meaning at no additional cost to you I will earn commission if you click on a link and make a purchase. As an Amazon Associate I earn from qualifying purchases. See my full disclaimer here. First published 20 November 2021. Last updated 17 December 2022.

For other Christmas recipes, you may enjoy this Mulled Wine Tea, Butternut Squash Slices with Mushroom Duxelles or Vegan Hash with Sprouted Lentils & Activated Walnuts.

Jump To Section:-

• Benefits of this recipe
• Ingredients
• Equipment needed
• How to make Christmas chocolates
• Ingredient substitutions & variations
• Storage
• Diet requirements
• Other Christmas recipes
• Recipe card

Benefits Of This Recipe

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. 

This chocolates are great because they’re:-

• Allergy friendly. They’re free from all major allergens and naturally gluten free, dairy free, lactose free, soy free and nut free.

• Sugar free. They’re made with carob powder, which is naturally sweet, preventing any additional sugars or sweetness needing to be added. 

• Healthier than store bought. They’re free from refined sugar and artificial preservatives and emulsifiers that store bought chocolates commonly contain.

• Quick and easy to make. They require just 2 ingredients and 5 minutes prep. 

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). Cocoa and cacao powder that’s 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.

Carob powder (UK Link/US Link) has a similar taste to chocolate, with the benefit of being:-

• 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. 

Related Post: 20 Healthy Food & Drink Swaps For Numerous Dietary Requirements

Equipment Needed

• Christmas chocolate moulds (UK Link/US Link)

• Weighing scales (UK Link/US Link)

• Sieve (UK Link/US Link)

• Small saucepan (UK Link/US Link)

• Glass Pyrex bowl that balances on top of the small saucepan (UK Link/US Link).

• Double broiler (alternative to using a glass bowl on top of a small saucepan) (UK Link/US Link)

• Teaspoon (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 Christmas Chocolates 

1). Fill the bottom pot of the double broiler or 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 top bowl on the double broiler or place the glass bowl on top of the saucepan and add the cacao butter to the bowl. 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.

2). When the cacao butter has completely melted, remove from the heat and stir in the sieved carob powder until fully combined.

3). Using a teaspoon, pour the chocolate mixture into the Christmas chocolate moulds.

4). Place in the freezer for 20 minutes, or until set then remove from the moulds and store using the storage instructions below. If giving them as a gift, transfer them to a Christmas tin before wrapping (UK Link/US Link).

Ingredient Substitutions & Variations

• If not sensitive to caffeine or following the autoimmune protocol, carob powder can be replaced with cacao powder. However, as cacao powder doesn’t have the natural sweetness of carob and instead has a bitter taste, you will need to add 1-2 teaspoons of a natural sweetener like sweet freedom syrup (UK Link/US Link)., to the mixture before setting in the freezer.

• Cacao butter can be replaced with coconut oil (UK Link/US Link).

Storage

Fridge

The chocolates can be stored in a glass container for up to 7 days in the refrigerator or 3 months in the freezer. When you want to eat the chocolates, remove them from the fridge and allow them to come to room temperature before enjoying them.

Freezer

The chocolates can also be stored in the freezer in a freezer safe glass airtight container for up to 3 months. When you want to eat them, transfer the chocolates from the freezer to the refrigerator to thaw for 24 hours and then remove from the fridge and allow them to return to room temperature before enjoying.

Diet Requirements

These homemade chocolates are:-

• Gluten free 

• Lactose free

• Wheat free

• Soy free

• Nut free

• Seed free

• Grain free 

• Oil free

• Nightshade free

• Vegan

• Paleo

• 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 or Gluten Free Dairy Free Root Vegetable Soup..

• For a main meal, 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.

• This Mulled Wine Tea is a unique healthy non alcoholic version of the classic Christmas drink.

Other Recipes

• Healthy Chocolate Pancake Recipe Without Eggs, Milk & Sugar

• Healthy Turmeric Panna Cotta With Agar Agar

• Pumpkin, Mushroom & Spinach Risotto With Celeriac Rice

Tag Me In Your Christmas Chocolate Creations & Contact Me & Follow Me On Social Media

I really hope you enjoy these dairy free Christmas chocolates. If you make the recipe I’d love to see your creations. Tag me on social media – I’m on Instagram, Facebook, Twitter, Pinterest & YouTube and also use the hashtag #lbhealthandlifetyle.

If you enjoyed these chocolates, please share this post on social media using the buttons in and below the recipe card.

Recipe Card

Dairy Free Christmas Chocolates (Gluten Free, Vegan)

Prep Time: 10 minutes

Cook Time: 0 minutes

Freezing Time: 20 minutes

Total Time: 30 minutes

Servings: 24 chocolates

Author: Lucy

Easy homemade Christmas chocolates, made using just 2 ingredients. Vegan & free from all major allergens (gluten, dairy, soy, nuts & refined sugar).

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US Customary – Metric

Equipment

• Christmas chocolate moulds
• Weighing scales
• Small saucepan if not using double broiler
• Glass pyrex bowl that balances on top of the small saucepan
• Double broiler if not using small saucepan with pyrex bowl
• sieve
• Teaspoon

Ingredients

• 1.5 ounces carob powder sieved
• 2 ounces cacao butter replace with coconut oil for autoimmune protocol

Instructions

• Fill the bottom pot of the double broiler or 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 top bowl on the double broiler or place the glass bowl on top of the saucepan and add the cacao butter to the bowl.
• 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.
• When the cacao butter has completely melted, remove from the heat and stir in the sieved carob powder until fully combined.
• Using a teaspoon, pour the chocolate mixture into the Christmas chocolate moulds.
• Place in the freezer for 20 minutes, or until set.
• Remove the chocolates from the moulds and store them in a freezer safe airtight glass container in the fridge for up to 7 days or freezer for up to 3 months. If giving them as a gift, transfer them to a Christmas tin.
• When you want to eat them, transfer them from the freezer to the fridge for 24 hours. Remove from the fridge and leave to cool to room temperature before enjoying.

Notes

Links. Above links are for US readers. Links for UK readers – carob powder, cacao butter, coconut oil, Christmas chocolate moulds, weighing scales, small saucepan, glass pyrex bowl, double broiler, sieve, teaspoon.

 

Storage. The tea can be left covered at room temperature for up to 8 hours. Alternatively, after being left to cool completely and strained, it can be stored in a glass airtight container in the fridge for up to 7 days or in the freezer for up to 3 months. 

To eat – transfer the jar to the fridge for at least 24 hours until thawed then remove from the fridge and leave to come to room temperature. 

 

Nutrition. Nutrition information is for one chocolate, is an estimate provided by an online calculator and is only intended for reference only.

Nutrition

Serving: 1chocolate | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

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