Start by lining a large baking sheet with parchment paper or wax paper. This ensures that your Homemade Chocolate Candy will not stick to the surface once it sets. If you prefer uniform shapes, you can also set out mini cupcake liners or silicone candy molds on the tray.
Using a double boiler or a heat safe bowl over a pot of simmering water, combine the chocolate chips and the coconut oil. Stir constantly with a spatula until the mixture is completely smooth and glossy. If you are using a microwave, heat the mixture in 30 second intervals, stirring well between each session to prevent the chocolate from burning.
Once the chocolate is fully melted, remove it from the heat. Stir in the alcohol-free vanilla extract and the chopped toasted walnuts. Ensure the nuts are evenly distributed throughout the chocolate so that every bite of your Homemade Chocolate Candy has the perfect crunch.
Drop rounded tablespoons of the mixture onto your prepared baking sheet, leaving about an inch of space between each cluster. If you are using molds, carefully pour the chocolate into each cavity until full. While the chocolate is still wet, sprinkle a tiny pinch of flaky sea salt over the top of each piece to enhance the flavors.
Place the baking sheet in the refrigerator for at least 30 to 60 minutes. The Homemade Chocolate Candy needs to be completely firm to the touch before you try to remove it from the parchment paper. For a quicker set, you can place the tray in the freezer for about 15 minutes.
