This super easy, vegan, gluten-free homemade chocolate covered raisins recipe combines the pure rich flavor of homemade chocolate with the naturally sweet taste of raisins. Jump to recipe →
WORLD CHOCOLATE DAY
Today is World Chocolate Day. So it’s only right that I share a homemade version of my favorite chocolate fix. I like to keep chocolate covered raisins in the freezer to snack on. They are the perfect guilty pleasure because you can eat one at a time.
Other kinds of chocolate treats disappear in minutes. I can make a quarter cup of chocolate covered raisins last an hour! Frozen chocolate covered raisins are extra chewy – just the way I like them. 🙂
Store-bought chocolate covered raisins usually contain cane sugar – including a confectioner’s glaze. I’m trying to limit my cane sugar intake. So I’ve had to rethink my chocolate snacks. My first attempts at homemade chocolate resulted in my Homemade Chocolate Ginger Cashew Clusters recipe.
Then I decided to get really brave and try making my own chocolate covered raisins. I was surprised by how easy it is!
HOMEMADE CHOCOLATE COVERED RAISINS
You can make these homemade chocolate covered raisins with just 6 simple ingredients – 7 if you add a pinch of salt.
You melt the cocoa butter in the microwave. Then you whisk in the other ingredients until you have smooth creamy chocolate.
Next, you add the raisins and stir until they are coated with chocolate.
Then you spread the coated raisins on a parchment lined baking sheet and pop them in the fridge.
Once set, you can break them apart and voila – you have homemade chocolate covered raisins!
Homemade Chocolate Covered Raisins
- 1/2 cup cocoa butter wafers
- 2 Tbsp. maple syrup
- 1/2 tsp. pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. cinnamon
- pinch of salt optional
- 2 cups organic raisins
- Line a large baking sheet with parchment paper.
- Microwave cocoa butter wafers in a microwave safe bowl at 40% power for approximately 4 minutes or until the wafers are almost completely melted. (I use a 2 cup glass Pyrex measuring cup - so I can measure, melt and mix with the same dish.) Be sure to melt wafers on low power - avoid boiling.
- Remove cocoa butter from microwave and stir with a wire whisk until remaining bits of wafers are completely melted. (Be careful, bowl or measuring cup handle may be hot.)
- Add maple syrup and vanilla extract to melted cocoa butter and stir to mix.
- Add cocoa powder, cinnamon and a pinch of salt and whisk until smooth.
- Add raisins and stir until all raisins are covered with chocolate.
- Spoon raisins onto parchment lined baking sheet in a single layer - separate as much as possible.
- Place baking sheet in the refrigerate for at least one hour.
- Once set, break the raisins apart and store in a air tight container or plastic bag in the refrigerator or freezer. (I prefer the freezer!)
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.