CHOCOLATE BASE (for 16 chocolates)

1. Melt chocolate chips and oil until smooth. Stir in vanilla.
2. Spoon 1 tsp base chocolate into each mold cavity. Spread evenly with the back of a measuring teaspoon along the bottom and sides (coating).
3. Freeze 5 minutes to set.
4. Choose up to 8 flavors and follow instructions for each flavor accordingly.

FLAVORS (Each flavor makes 2 chocolates)

 Dark Chocolate Truffle

1. After coating the molds with 1 tsp base chocolate, mix 3 Tbsp base chocolate + 1 Tbsp coconut cream + pinch salt.
2. Spoon filling into molds.
3. Seal with extra base chocolate if desired.
4. Freeze 15 min until firm.
5. Optional: drizzle or dust cocoa, then freeze 5 min.

Coffee Cream

1. After coating the molds with 1 tsp base chocolate, dissolve 1 tsp instant coffee in 1 Tbsp hot water.
2. Mix with 2 Tbsp powdered sugar, 2 Tbsp vegan butter, dash vanilla, 1 Tbsp base chocolate.
3. Spoon into molds.
4. Seal with extra base chocolate if desired.
5. Freeze 15 min until firm.
6. Optional: sprinkle cocoa or coffee granules, freeze 5 min.

Chocolate Caramel

1. After coating the molds with 1 tsp base chocolate, heat 2 Tbsp brown sugar + 2 tsp oat milk + 1 tsp oil, then cool slightly.
2. Stir in 1 Tbsp base chocolate.
3. Spoon into molds.
4. Seal with extra base chocolate if desired.
5. Freeze 15 min until firm.
6. Optional: drizzle chocolate or sprinkle sea salt, freeze 5 min.

Chocolate Crunch

1. After coating the molds with 1 tsp base chocolate, spoon melted base chocolate into molds as needed for filling.
2. Sprinkle 2 Tbsp gluten-free crispy rice cereal before the second freeze so it sticks.
3. Freeze 15 min until firm.
4. Optional: drizzle chocolate or sprinkle extra cereal, freeze 5 min.

Raspberry Cream

1. After coating the molds with 1 tsp base chocolate, mix 1 Tbsp raspberry jam + 2 Tbsp powdered sugar + 1 Tbsp vegan butter + 1 Tbsp base chocolate.
2. Spoon into molds.
3. Seal with extra base chocolate if desired.
4. Freeze 15 min until firm.
5. Optional: dot jam or drizzle chocolate, freeze 5 min.

Strawberry Cream

1. After coating the molds with 1 tsp base chocolate, mix 1 Tbsp strawberry jam + 2 Tbsp powdered sugar + 1 Tbsp vegan butter + 1 Tbsp base chocolate.
2. Spoon into molds.
3. Seal with extra base chocolate if desired.
4. Freeze 15 min until firm.
5. Optional: sprinkle freeze-dried strawberry powder or drizzle chocolate, freeze 5 min.

Orange Cream

1. After coating the molds with 1 tsp base chocolate, infuse the zest:
   • Heat 1 Tbsp vegan butter + 1 Tbsp base chocolate gently.
   • Add ½ tsp finely grated orange zest.
2. Let sit 5–10 minutes to let the oils release, then strain out the zest using a fine mesh or coffee filter.
3. Mix the strained orange-infused chocolate with 1 Tbsp powdered sugar + ⅛ tsp orange extract until smooth.
4. Spoon into molds.
5. Seal with extra base chocolate if desired.
6. Freeze 15 min until firm.
7. Optional: drizzle extra chocolate on top, then freeze 5 more minutes.

Sunflower Butter Cup

1. After coating the molds with 1 tsp base chocolate, mix 2 Tbsp sunflower butter + 1 Tbsp powdered sugar + pinch salt + 1 Tbsp base chocolate.
2. Spoon into molds.
3. Seal with extra base chocolate if desired.
4. Freeze 15 min until firm.
5. Optional: drizzle chocolate or sprinkle seeds, freeze 5 min.

Chocolate Fudge

1. After coating the molds with 1 tsp base chocolate, mix 3 Tbsp base chocolate + 1 Tbsp coconut cream + 2 Tbsp powdered sugar.
2. Spoon into molds.
3. Seal with extra base chocolate if desired.
4. Freeze 15 min until firm.
5. Optional: sprinkle sea salt or drizzle chocolate, freeze 5 min.

Andes Mint-Style (Mint Chocolate Layer)

1. After coating the molds with 1 tsp base chocolate, spoon a thin layer of base chocolate into each mold to form the bottom layer. Freeze 5 minutes to set.
2. Mix 2 Tbsp powdered sugar + 1 Tbsp vegan butter + ¼ tsp peppermint extract + 1 Tbsp base chocolate until smooth.
3. Spoon the mint cream over the set bottom chocolate layer.
4. Cover with another layer of base chocolate to seal the mint cream.
5. Freeze 15 minutes until firm.
6. Optional: drizzle extra base chocolate or sprinkle crushed mint candies, then freeze 5 minutes.