We don’t really have a name for these in our house. They’re referred to as “those chocolate things you make” or “chocolate circles” which belies their amazing deliciousness. You might think they’re like homemade Reece’s peanut butter cups, but you would be wrong. These are so much better.
They’re super easy to make, provided you have silicone mini muffin pans, and probably easy even if you don’t have them, but I’ve never tried. I love my silicone muffin pans – even for muffins. These are no-bake, although some brief heating on the stove is required.
Nameless Chocolate is melt in the mouth smooth. It’s salty. It’s chocolately. It pairs nicely with your favourite red wine (although really, what doesn’t?)
It goes from inkling of a chocolate craving to in your mouth in 30 minutes or less.
I give you…Nameless Chocolate.
I’ve been making this recipe for so long I don’t remember its origins. A quick search turned up similar recipes online but nothing exactly like these. I think this version came from my sister, although at the time she made it with almond butter and maple syrup, back in the days when almond butter was cheap and we tapped our own trees and had an excess of maple syrup.
I did not have those things when I made these the first time, and so I only know them with honey and peanut butter (natural peanut butter…but I’m going to wager that those of you who have the ingredients as staples in your pantry are likely the type of folks who also have natural peanut butter and not the processed stuff). And what I know is they are rich and flavourful, so easy to make, quick from idea to consumption, and disappear from my fridge fast and furious.
There. You’ve been fairly warned.
Assemble your ingredients for Nameless Chocolate:
- ½ cup coconut oil
- ½ cup natural peanut butter
- ½ cup cocoa powder
- ¼ cup honey
- 1 tsp vanilla
- Pinch of sea salt
And assemble your tools:
- Medium-sized pot
- Whisk (I’m partial to a flat whisk to get into the corners of a pot when making a sauce)
- Silicone mini muffin pans (3 of them, but just 2 will do)
- Rubber scraper/spatula
- Measuring cups and spoons
Nameless Chocolate Assembly Method:
Combine coconut oil, peanut butter, honey, and cocoa powder into a pot and melt on low heat. Whisk to combine the cocoa powder in as the liquids melt. Once you have a smooth mixture – check the corners of the pot for any clumps of cocoa powder – remove from the heat and whisk in the vanilla.
Pour into silicone mini muffin pans to a depth of about ¼”. Resist the urge to fill them more than that; Nameless Chocolate is so rich that you’ll be pleasantly surprised with the small serving size. Use the rubber scraper to get every last drop out of the pot, and then be sure lick the scraper clean. No sense wasting it. You’ll get about 2.5 dozen circles. If you only have two pans then just distribute the chocolate evenly in what you have to work with.
Use a salt grinder, a literal pinch of salt, or a salt shaker, and add a bit of salt to the top of the liquid in each pan. It will settle in a bit, but when you eat them later and put them salt side down on your tongue you’ll be glad you didn’t skip this step.
Find a spot in your fridge to put the pans for a while, or if that licking of the scraper didn’t tide you over and you’re in a hurry, put them in the freezer. Or maybe just one pan in the freezer on a rapid cool, and the rest in the fridge. If you stack the pans of course you’ll want to offset them.
Once the pucks of chocolate have completely cooled they’ll be easy to pop out of the pans. That’s the beauty of the silicone pan – they bend and easily release their contents. Store finished chocolate in a container in the fridge or freezer. To save them from yourself you might want to portion them in small servings and hide them deep in the recesses of your fridge or freezer. To save them from your family you might want to label them as something unappealing. But that wouldn’t be friendly or sharing, so you didn’t hear it from me.