My husband and I recently found out that we’re expecting a girl (yay!) and wanted to surprise a few of our closest friends with a gender reveal via food (of course). Unfortunately, my husband blew the surprise a few days early, (but it was easy to forgive an excited dad-to-be). Regardless, I went ahead with my gender revealing treat plan, and ultimately came up with these cute chocolate candies, filled with a colored coconut butter interior.

In this particular group we have a nut-free person and a gluten-free person, which can make desserts a bit tricky, in general. Coconut butter offered the perfect solution to my gender-revealing needs – nut-free, gluten free, and easy to color. These were surprisingly easy and quick to make, and though I used them as a gender reveal treat, they would be perfect for a baby shower or un-dyed, for any occasion.

In this recipe I include just enough of the ingredients to make 15 small chocolates. I used a vitamix to blend the coconut ingredients, but there was not quite enough volume to make this an easy process, so I ended up doing a bit of manual labor. A solution to this would be to double the coconut ingredients, and save half to eat with a spoon or spread on toast. (It’s DELICIOUS.)

I used something similar to this silicone mini cupcake mold and highly recommend using something bendable to mold the candies, which will make the process of taking them out quite easy.

• 1/4 cup + 2 tablespoons coconut butter (I used artisina)
• 1/8 teaspoon salt
• 1 1/2 teaspoons maple syrup
• 2 tablespoons melted (and still hot) coconut oil
• 2-3 drops natural food coloring – red or blue
• 2 cups chocolate chips – dark or milk (if you’re debating between the two, dark chocolate was much easier to work with for me)
• flaky sea salt to top

In a blender, small food processor, or bowl, combine the coconut butter, salt, maple syrup, hot coconut oil, and food coloring, and blend until smooth. Set aside to harden slightly at room temperature.

In a double boiler or a glass or metal bowl set over a pot of boiling water, melt the chocolate chips, stirring until completely smooth.

Immediately spoon a base layer of chocolate into 15 silicone mini cupcake molds. (see product recommendation above.) Gently tap the mold on your countertop to spread the chocolate appropriately. Place in the refrigerator to harden slightly, for about 3-5 minutes.

With your fingers, mold the coconut butter mixture into small, flattened balls, (between 1/4 and 1/2 teaspoon each), and place them in the center of each chocolate base, leaving a bit of room around the edges. Place in the refrigerator for another 5 minutes.

Reheat the chocolate until it is smooth and pourable. Spoon a top layer of chocolate onto each candy, tap the mold to spread the chocolate, then place the mold in the refrigerator for another 5 minutes.

Remove the candies from the refrigerator, and dust with flaky sea salt. Place back in the refrigerator for about 30 minutes, until the chocolate has hardened completely. Carefully remove the chocolates from the mold, and serve immediately or store for later consumption.

These chocolates can be made several days in advance and save excellently. Store in the refrigerator in an airtight container. They are best eaten at room temperature.