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Mama Living Abroad

Homemade Gelt (Hanukkah Chocolate Coins)

Homemade Gelt (Hanukkah Chocolate Coins) is traditionally used during the Jewish festival of Hanukkah. These chocolate coins are usually wrapped in gold or silver foil, resembling real coins. Gelt is often used in the game of dreidel, a Hanukkah spinning top game.


This is a super easy and fun activity to make with kids. If you can put your hands on a “gelt mold” you can use a miniature muffin pan.

Homemade Gelt (Hanukkah Chocolate Coins) on a brown cutting board
Homemade Gelt (Hanukkah Chocolate Coins) on a brown cutting board

This simple recipe for the classic Hanukkah treat features only 2 ingredients. The coins will set within an hour, ensuring that your holiday treat will be ready for tasting and gift-giving in no time!

Ingredients Overview

Chocolate: Use your favorite kind of chocolate bars or candy melts. Semi-sweet chocolate, milk chocolate, dark chocolate, or white chocolate. The only rule is that you need to pick chocolate that you love to eat on its own.

Coconut oil or vegetable oil: While microwaving, adding a tablespoon of coconut oil or vegetable oil helps the chocolate melt more smoothly and makes it the perfect consistency for dipping. 

Add-ons (optional): Sprinkles are a classic but feel free to be creative with crushed candy, nuts, and even shredded coconut. 

More Recipes You’ll Love 

Sufganiyot- Israeli Hanukkah Doughnuts

Hanukkah Chocolate Bark

Star of David Pretzels

Hanukkah Cookies in a Jar & Free Printable

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Homemade Gelt (Hanukkah Chocolate Coins) on a brown cutting board

Homemade Gelt (Hanukkah Chocolate Coins)

Author Rachel
Prep Time 5 minutes
Chill/Set Time 1 hour
Yield 16 coins
Print Pin Recipe


Kosher, Dairy or Pareve



  • 3.5oz (100g) chocolate bar/s of your choice broken into pieces
  • 1 Teaspoon coconut oil or canola oil 
  • Optional a handful of sprinkles or crushed nuts, crushed candy


  • Place chocolate and oil in a microwave-safe bowl or a glass liquid measuring cup. Heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
  • Pour about 1 teaspoon of melted chocolate into each mold/cup and bang the pan on the counter. Sprinkle chocolate with toppings (optional).
  • Cool at room temperature or in the fridge.
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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger and photographer behind “Mama Living Abroad.”

In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

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