Candy was one of the things I missed first after switching to the vegan, gluten-free, processed-sugar-free lifestyle. And, to be honest, I might have cheated once or twice. Like on Halloween, for example. And on Christmas.
But, no more! I have found a way to make my own candy! It is not only vegan, gluten-free, and free of processed sugars, but it’s also so, so easy! Here’s how I made these.
- 4 fairly ripe bananas
- 7 to 8 ounces of raw cacao butter (approx. 1 cup)
- 1/2 cup raw cacao powder
- 4-5 TBSP organic maple syrup
- 1 tsp vanilla
- 1 to 2 cups raw almonds
Start by peeling and slicing the bananas. Make your slices about 1/2″ thick. Arrange the slices on a baking sheet lined with parchment paper.
Place another sheet of parchment paper over the top. Using binder clips, fasten the top sheet of parchment paper to the baking sheet. Place the baking sheet in the freezer for at least 4 hours. Overnight is best.
Next, place the raw cacao butter, raw cacao powder, syrup and vanilla in a double boiler set on medium-high heat. Also, preheat your oven to 350 degrees.
As the cacao butter melts, whisk it in with the other ingredients. Continue to cook, whisking often, until everything is melted and the chocolate is smooth and creamy.
Remove the frozen bananas from the freezer and pull off the top sheet of parchment paper. Pour the melted chocolate over the top of the frozen banana slices.
Spread out the almonds on a separate baking sheet and bake in the pre-heated oven for 15 to 20 minutes, depending on how dark you want the roast.
Rough chop the almonds immediately while still hot. I used the pulse setting on a food processor and pulsed them until they reached the size I wanted. Spread the chopped almonds over the top of the chocolate covered bananas. Place a sheet of parchment paper over the top, then lay a dish towel over the top of that and press down. The heat from the almonds will re-melt the chocolate, which should have set almost immediately.
When you’ve pressed down in all of the areas, remove the dish towel and the parchment paper and check that all of the almonds have set into the chocolate. Then replace the parchment paper and return the baking sheet to the freezer.
That’s it! Now just break off a piece or two whenever you want something sweet! Enjoy!