Homemade Filled Chocolates

This homemade filled chocolates have a creamy fudgy center that is only 4 ingredients and can be shaped and coated with chocolate, or pressed into a container and topped. Perfect to make easter eggs on Easter, or hearts on Valentine's day.

Make your own fudgy homemade filled chocolates with this easy 4 ingredient recipe. Not only does this filling melt in your mouth, it's full of heart healthy fats, and fiber and metabolism-boosting energy. And so easy to work with - press it into molds or just as easily roll into balls and dip into chocolate.

While this is a simple filling for chocolates, more complex recipes you might consider are my chocolate fudge truffles and my chocolate praline truffles, or check out my more detailed tutorial on chocolates using a mold.

Jump to:

• You'll Love These Chocolates
• Ingredients
• Tools Needed
• Step by Step Instructions
• Recipe Tips
• More Fillings for Chocolates
• Other Chocolate Recipes
• 📖 Recipe

You'll Love These Chocolates

Easy to make. Just blend up a bag of fresh shredded coconut and add cocoa and maple syrup. What could be easier? Use a fun holiday-shaped mold, like Easter egg mold I used here, or use a Valentine's day heart mold, or just roll into balls and dip in chocolate and sprinkle.

Keeps at room temperature. Because this filling doesn't need to stay refrigerated, it's a perfect platter-type treat. And encased in a chocolate shell, it tastes like a soft fudge with each bite. I actually used this filling in these layered brownies.

Nutrition & perfect for all diets. Vegans, gluten-free friends will love this filling, and it is even good for your gut because it is anti-viral, and high in fiber and MCTs, both of which benefit the heart, weight loss and digestion.

Ingredients

1. Shredded coconut. This is the main ingredient for this filling for chocolates and it provides a ton of fiber and MCT's that benefit the heart, and digestion, and help you feel full so you don't eat unhealthy snacks. Does it make the fudge filling taste like coconut? No, it is blended into butter and sheds it's coconut flavor.

2. Maple syrup. It holds some essential minerals and is not refined sugar.

3. Cocoa powder. You can use cacao powder, it will be more nutritional but also more bitter so you might need more maple syrup.

4. Use a melted chocolate bar or chips to create the shell.

Tools Needed

• glass measuring cup
• blender
• cooling rack
• parchment paper
• molds (optional)

Step by Step Instructions

See the recipe card at the bottom for full information on ingredients and quantities.

1. Create chocolate shell. First coat the mold or cupcake liners with chocolate. To do this, melt your chocolate in a microwave for 1 minute. Stir until smoothie, then spoon a tiny bit into each mold well or cupcake liner, and use the back of a spoon to draw up the chocolate on the sides and around the well. Set it in the refrigerator while you make the filling.

2. Make coconut butter. Turn the shredded coconut into coconut butter. Just blend unsweetened shredded coconut for 1-2 minutes in a high speed blender, stirring occasionally. I use a Blendtec Twister jar and it is awesomely helpful to make coconut butter. Here is my in-depth blog post on making coconut butter, including vanilla and chocolate, if you are interested in more detail.

3. Add chocolate. Add the cocoa and maple syrup to the coconut butter to make it chocolate in flavor. Blend again until combined. The result is crumbly and fudgy at the same time.

4. Fill molds or shape and coat. Press the filling into a mold or roll into balls or shapes. Refrigerate until the shapes are solid, about 30 minutes.

5. Melt chocolate chips in the microwave at 60 seconds. Stir the chocolate smooth and set aside for 10 minutes to cool. Then using a fork, lower your shapes into the chocolate, let the excess drip off and set it on a cooling rack with parchment paper beneath to catch the drips. Allow the chocolates to set at room temperature.

Recipe Tips

1.If you want to make the outer chocolate shell thinner and shiny, add a touch of oil, either olive oil, coconut oil or avocado, about 1 tablespoon per cup of chocolate chips.

2. You can dip the solid shapes in melted chocolate, or you paint chocolate on the inside of the mold. To learn more about working with making chocolates in a mold, visit this Make Chocolate Candy in Molds post.

3. Store these homemade filled chocolates in a sealed container at room temperature for 24 hours, in refrigerator for a week, and frozen indefinitely.

More Fillings for Chocolates

In addition to this simple homemade filling for chocolate, there several other minimal ingredient fillings you can use to fill chocolates. Here are a few.

1. Sweet Potato Frosting. My 2-ingredient Chocolate Frosting is made with sweet potato puree, and chocolates.
2. Date paste. Just blend dates and water. Here is my date paste recipe.
3. Fudge frosting. Using molds or ice cubes, you can use your favorite frosting, freeze it and dip it in chocolate.
4. Nut butter.

For even more homemade chocolate filling recipes, take a peek at my Homemade Chocolates in A Box post.

Other Chocolate Recipes

• Chocolate Candy in Molds
• Sugar Cookie Truffles
• Chocolate Spice Truffles
• Easy Truffles Recipe
• Vegan Fudge

If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

📖 Recipe