Happy Hanukkah to all who are observing! My husband and I are celebrating and playing dreidel with this raw, vegan, grain free, and oil free chocolate Hanukkah gelt, and there is still time before Hanukkah begins this evening for you to mix up a batch of chocolate Hanukkah gelt too!
The recipe for this Hanukkah gelt is allergy-friendly, dairy free, soy free, nut free, and easy to make because it only uses three ingredients! I will not be buying gelt for Hanukkah again because this recipe is so simple and yummy! This Hanukkah gelt is rich, dark, smooth, creamy, and melts in your mouth. Trust me, the dreidel games will get seriously fun as you compete for these chocolate coins!
Although I did not wrap my chocolate coins in foil to make it look like the traditional Hanukkah gelt, if you want to make the chocolate coins look official, all you need are small squares of aluminum foil!
Now, go mix up this chocolate, fry some donuts and latkes, and enjoy lighting the Hanukkah menorah all week as you celebrate this festival! Happy Hanukkah!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- ½ cup raw cocoa butter
- ½ cup raw cacao powder
- ⅓ cup room temperature maple syrup
- In a double boiler, gently melt the cocoa butter.
- Once the cocoa butter has melted, add in the maple syrup and slowly stir. Do not stir quickly because air bubbles in the maple syrup can make the chocolate grainy. In addition, do not remove the chocolate from the heat source because cooling too quickly can also make the chocolate grainy.
- After the maple syrup has melted into and combined with the cocoa butter, slowly mix in the cacao powder into the melted mixture until completely combined.
- Once the chocolate mixture has formed, turn off the heat, leaving the double boiler in place, and let the mixture cool for about 10 minutes.
- Remove the saucepan from the double boiler and carefully spoon the chocolate into the desired molds.
- Let the chocolate cool to room temperature and then place the molds on a flat surface in the refrigerator.
- Let the chocolate harden for a minimum of four hours.
- Remove from the molds and enjoy! For best results, store in the refrigerator.