These maple pecan chocolate candies are perfect to have on hand for guests or to make for your loved ones for the upcoming holidays (Halloween is just around the corner!). The great thing about these chocolate caramel candies versus traditional chocolate caramel candies is that the recipe uses only natural ingredients and is not filled with additives and a million different types of sugar! I am no professional chocolatier, so these may not be the most perfect looking chocolate candies. But it’s all about the flavor, right?! I can assure you that they taste delightful!All you need is a silicone chocolate mold, a batch of my maple pecan caramel, cacao butter, cacao powder, pure maple syrup, and a pinch of sea salt. If you want to, you can even omit the filing and just make chocolate candies! All you would do is pour the chocolate mixture into the chocolate mold, place it in the freezer, and let the chocolate candies solidify. I made a few sans the pecan caramel filling and they were just as delicious! A major tip I will give you is to work quickly because the chocolate sets up quickly once it hits the cold silicone mold. Cacao butter is perfect for this recipe because it doesn’t melt as easily as coconut oil! I left these candies on my kitchen counter for about an hour or so and they were not even close to feeling like they were going to melt. Even holding the candy between my fingers while eating it didn’t result in a melty mess. Make a batch of these and have them on hand for when you get a craving for maple pecan caramel chocolate candies!
Makes about 12 candies with a little chocolate leftover
- 1/2 c melted cacao butter (I used Navitas Organics cacao butter)
- 2 tbsp cacao powder
- 4 tsp pure maple syrup
- pinch of salt
- batch of maple pecan caramel
- Place silicone chocolate mold in the freezer while you make the chocolate.
- Stir melted cacao butter, cacao powder, maple syrup, and sea salt together until well incorporated.
- Remove mold from freezer, quickly and carefully pour chocolate into each mold to fill about 3/4ths full.
- Quickly flip the mold upside down above a large plate and allow some of the excess chocolate to drip out. If using a large bowl to mix your chocolate, you can use the same bowl when flipping the mold upside down to catch the excess chocolate.
- Use a flat spatula or butter knife to scrape the mold to get the excess chocolate off the flat part of mold (not the chocolate holes). Place in the freezer for 5 minutes.
- Quickly scrape excess chocolate from plate back into the bowl. If some of the chocolate mixture has hardened, heat it up in the microwave (or double boiler) to re-melt the chocolate.
- Repeat steps 4, 5, and 6 about three or four more times to ensure a thick outer coating.
- Spoon about a heaping 1/4 tsp of room temperature pecan caramel into each slot.
- Carefully fill the the slots to the top with more chocolate. I used a spoon to pour the chocolate into each slot.
- Place in the freezer for 20 minutes to set.
- When ready to eat, let sit on the counter for 5 to 8 minutes, gently twist the mold side to side (as if trying to remove ice from ice tray), and pop the chocolates out of their slots.
- Store in fridge or freezer and enjoy whenever you want a sweet treat!