Whether you call them nonpareils or the brand name Sno-Caps, these chocolate candies covered in nonpareil sprinkles come in a variety of colors, flavors, and type of chocolate. Even though they are made with just three ingredients and nonpareil sprinkles are usually free of confectioner’s glaze, the commercially-produced versions of these candies are rarely vegan. No vegan nonpareils for us. What gives?
Luckily, they are incredibly simple to make and taste like magic, even if they’re just sprinkle-coated pieces of chocolate. Usually nonpareils are made with white nonpareil sprinkles, but I had some rainbow sprinkles on hand. You can use whatever color you want, and add a flavor extract if you want (green sprinkles and 1/2 teaspoon of peppermint extract, anyone?).
- Vegan nonpareil cake sprinkles
- 12 oz bittersweet or dark chocolate
- 2 teaspoons vegetable shortening
- Take a clean, dry small cookie sheet or 9×13 baking pan. Fill the bottom with a layer of nonpareil sprinkles (you can pour the leftovers back into the bottle to reuse, hence the cleanliness and dryness of pan). Set aside.
- Combine the chocolate and vegetable shortening in a heat or microwave-safe glass bowl and melt over a double boiler or in the microwave. Then stir.
- Pour teaspoon-sized discs of chocolate onto to the nonpareils. Then, repeat until all the chocolate is gone or you run out of space. Let the chocolate firm up at room temperature. If you have leftover chocolate you can repeat the process.
Store in a cool spot.
See, super easy! You could even make little treat bags tied with ribbons and give them away as gifts. Or fill a box with a bunch of homemade vegan candy to really make someone’s day. If you’re looking for more candy ideas, I’ve also posted recipes for Fairy Food, Pumpkin Spice Fudge, Milk Duds, and Cake Pops. And there’s more candy recipes in the Vegan Candyland zine, which is available in my online store. It’s perfect candy-making season right now because