Raw chocolates filled with raspberries. These are full of antioxidants, low in sugar and the perfect snack for any one looking for a chocolate free from dairy, gluten, grains and refined sugar.
Ingredients
*150g Cacao Butter
*2 Heaped Tbsp Raw Cacao
*1 Tsp desiccated Coconut
*1 Tsp Pistachios (ground)
*3 Tbsp Maple Syrup (Add more if you want it sweeter, always best to do a finger dip test when the mixtures made)
*Pinch of salt
*1/2 beans of a vanilla pod / 1 tsp vanilla extract
*12 Raspberries (the smaller the better)
Directions:
In to a pan of water over high heat, bring to boil. Place a metal / glass bowl over the pan, turn heat to low and place in the cacao butter
Allow the cacao butter to melt before adding maple syrup and a pinch of salt, mix together really well
For white chocolate : Transfer ⅓ of mixture in to a separate jug / bowl with a lip and add the vanilla. Mix well and leave
For dark chocolate: with the remainder of the chocolate mix over the heat add 1 tbsp raw cacao and mix in
Pour mixture in to a jug / bowl with a lip as you will need to pour
In to your chocolate mould pour in ½ dark white or dark chocolate and add in a raspberry (1/2 if your raspberries are huge, like mine were!)
Place in the freezer for 10 - 15 minutes
Take out and pour the remaining separate chocolate (if your chocolate has started to solidify in the bowl/ jug - place back over heat for a couple of minutes)
Repeat until you have used all your chocolate. Feel free to be creative, mix the chocolates to create swirls, do whole black / white chocolates
Sprinkle the top with desiccated coconut / pistachios before placing in the freezer for another 15 - 20 minutes until fully set
Gently remove from silicon moulds and keep in an air tight container in the fridge until serving
Instructions
Directions:
In to a pan of water over high heat, bring to boil. Place a metal / glass bowl over the pan, turn heat to low and place in the cacao butter
Allow the cacao butter to melt before adding maple syrup and a pinch of salt, mix together really well
For white chocolate : Transfer ⅓ of mixture in to a separate jug / bowl with a lip and add the vanilla. Mix well and leave
For dark chocolate: with the remainder of the chocolate mix over the heat add 1 tbsp raw cacao and mix in
Pour mixture in to a jug / bowl with a lip as you will need to pour
In to your chocolate mould pour in ½ dark white or dark chocolate and add in a raspberry (1/2 if your raspberries are huge, like mine were!)
Place in the freezer for 10 - 15 minutes
Take out and pour the remaining separate chocolate (if your chocolate has started to solidify in the bowl/ jug - place back over heat for a couple of minutes)
Repeat until you have used all your chocolate. Feel free to be creative, mix the chocolates to create swirls, do whole black / white chocolates
Sprinkle the top with desiccated coconut / pistachios before placing in the freezer for another 15 - 20 minutes until fully set
Gently remove from silicon moulds and keep in an air tight container in the fridge until serving