Cadbury shots are small chocolate candies containing hydrogenated oil (a harmful trans fat), processed maltodextrin, and artificial glazing agents. This DIY version eliminates all problematic ingredients and uses organic coconut oil, raw cacao, and coconut sugar to create healthier chocolate treats with superior nutrition and no inflammatory seed oils.
Based on: shots
· Makes approximately 40 servings
· Serving: 3-4 pieces (about 8g)
Why This Recipe is Seed Oil Free
Commercial shots from Cadbury often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Replaces processed milk solids and adds creamy texture and protein to the chocolate
Organic vanilla extract
1 teaspoon (5ml) · Simply Organic Pure Vanilla Extract
Enhances chocolate flavor and replaces artificial flavoring agents
Instructions
Step 1. Gently melt the coconut oil in a double boiler or microwave in 15-second intervals until just liquefied but not hot (around 80°F). Hot oil will make the mixture seize. If using microwave, stir between intervals to ensure even melting.
Step 2. In a medium bowl, whisk together the cacao powder, coconut sugar, and milk powder until completely combined with no lumps. Sift the mixture if needed - cacao powder tends to clump. This dry mixing prevents grittiness in the final product.
Step 3. Slowly pour the melted coconut oil into the dry ingredients while whisking constantly. Add the vanilla extract. Continue mixing for 2-3 minutes until the mixture is smooth and well-combined. The consistency should be thick but pourable - similar to heavy cream.
Step 4. Line a baking sheet with parchment paper. Using a small spoon or piping bag, drop small amounts of the mixture (about ½ teaspoon each) onto the parchment, spacing them ½ inch apart. Alternatively, pour into small silicone candy molds for uniform shapes.
Step 5. Refrigerate for 15-20 minutes until the chocolates are firm to the touch. For firmer texture, freeze for 10 minutes. The coconut oil will solidify and create the characteristic snap of chocolate.
Step 6. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for 1 week in cool weather. In warm weather (above 75°F), keep refrigerated to maintain shape. Serve 3-4 pieces per portion. These can also be frozen for up to 3 months.
Storage
Store in airtight container in refrigerator for up to 2 weeks. Keep at room temperature only in cool weather (below 75°F). Freeze for long-term storage up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.096
Cost per serving (store-bought)$0.25
Savings62%
Higher upfront investment but significant long-term savings. Bulk organic ingredients provide better value and eliminate harmful trans fats and artificial additives found in commercial versions.