Organic Dark Chocolate Açai-Blueberry Filled Bites
Brookside's dark chocolate candies contain problematic canola oil (inflammatory seed oil), corn syrup, soy lecithin, and artificial processing aids. This DIY version eliminates all seed oils, replacing canola oil with organic coconut oil, and uses real fruit powders instead of concentrates with artificial flavors.
Based on: Dark Chocolate Açai & Blueberry Flavors
· Makes approximately 48 pieces (24 servings)
· Serving: 2 pieces (15g) - half the commercial serving for portion control
Why This Recipe is Seed Oil Free
Commercial Dark Chocolate Açai & Blueberry Flavors from Brookside 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.
The original Dark Chocolate Açai & Blueberry Flavors may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic dark chocolate chips (70% cacao)
340g (2 cups) · Enjoy Life Dark Chocolate Mini Chips
Forms the chocolate shell, provides antioxidants and rich cocoa flavor
Natural gelling agent to create the fruit center consistency
Organic sunflower lecithin
2g (1/2 teaspoon) · Bob's Red Mill Sunflower Lecithin
Clean emulsifier replacing soy lecithin for smooth chocolate
Instructions
Step 1. Prepare the fruit centers first. In a small saucepan, combine 60g honey with 45ml (3 tablespoons) filtered water. Heat over low heat, stirring constantly, until honey dissolves completely (about 2 minutes). The mixture should be warm but not boiling - overheating will destroy beneficial enzymes in the honey.
Step 2. In a small bowl, whisk together 15g açai powder, 20g blueberry powder, 12g tapioca starch, and 5g pectin powder until no lumps remain. Fruit powders clump easily, so sift through a fine mesh if needed. Slowly whisk this dry mixture into the warm honey-water, stirring continuously for 3-4 minutes until thickened to a jam-like consistency.
Step 3. Pour the fruit mixture into silicone mini molds or spread on a parchment-lined plate to 5mm thickness. Refrigerate for 2-3 hours until completely set and firm to touch. Once set, cut into small pieces approximately 8mm x 8mm - these will be your candy centers. Keep refrigerated until ready to coat.
Step 4. Melt the chocolate coating using a double boiler method. Place 340g dark chocolate chips and 30g refined coconut oil in a heatproof bowl over simmering water (water should not touch bowl bottom). Stir frequently with a silicone spatula until 75% melted, then remove from heat and continue stirring until completely smooth. The coconut oil prevents seizing and creates a glossy finish.
Step 5. Stir in 2g sunflower lecithin using an immersion blender for 30 seconds to fully incorporate - this ensures smooth, professional-looking chocolate coating. The mixture should be glossy and flow easily off the spatula. If too thick, add an additional 5g melted coconut oil.
Step 6. Working quickly, drop fruit centers one at a time into melted chocolate using a fork or dipping tool. Roll to coat completely, tap fork on bowl edge to remove excess, then transfer to parchment-lined baking sheet. Work in small batches of 6-8 pieces as chocolate begins to set. If chocolate thickens, rewarm gently over double boiler.
Step 7. Refrigerate coated candies for 30 minutes until chocolate shells are completely set and matte in appearance. Store in airtight container in refrigerator for up to 2 weeks or at room temperature for up to 1 week. Serve at room temperature for best texture - cold chocolate can be too hard, while the fruit centers remain pleasantly chewy.
Storage
Store in airtight container at room temperature up to 1 week, or refrigerated up to 2 weeks. Allow to come to room temperature before serving for optimal texture. Chocolate may bloom slightly in warm weather - this is cosmetic only.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.65
Savings57%
Higher upfront investment in superfoods like açai powder pays off long-term. Bulk ingredients like tapioca starch and lecithin last for dozens of batches, making subsequent batches even more economical.