Raw Chocolate Raspberry Kisses

Raw Chocolate Raspberry Kisses

I don’t know your thoughts on Valentine’s Day but mine are that it’s all a very overrated ploy. A huge love campaign to make men and women spend a colossal amount of money all for the sake of “affirming” their love. Restaurants double or even triple their prices and even the simple red rose becomes as dear as a piece of Wagyu beef, and don’t even get start me on a bunch of roses! Now I’m not against showing your love- in fact I’m all for it! For me love should be appreciated and shown regardless of the day or date to friends, family, admirers and lovers, through words, affection, notes, texts, letters or for the more techy amongst us, an email/ tweet (#ILoveYou). Love certainly shouldn’t be about money or material and I find it so frustrating how much advertising is thrown in to our faces. My Facebook profile has even had advertising popping up all week offering me a bottle of champagne, chocolates, jewellery and some pretty scary looking underwear…needless to say all for crazy ridiculous prices.

So in honour of love, rather than Valentine’s Day I whipped up these white and dark chocolate raspberry kisses. Fruit and chocolate has always gone hand in hand but the combination of white/ dark and raspberries honestly takes it to another level! They are so simple to make and are sure to put a huge smile on any ones face!

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Raw Chocolate Raspberry Kisses
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: dairy free, gluten free, diabetic recipe, paleo, whole 30, grain free, sugar free
Serves: 20
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
  1. Directions:
  2. 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
  3. Allow the cacao butter to melt before adding maple syrup and a pinch of salt, mix together really well
  4. For white chocolate : Transfer ⅓ of mixture in to a separate jug / bowl with a lip and add the vanilla. Mix well and leave
  5. For dark chocolate: with the remainder of the chocolate mix over the heat add 1 tbsp raw cacao and mix in
  6. Pour mixture in to a jug / bowl with a lip as you will need to pour
  7. 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!)
  8. Place in the freezer for 10 - 15 minutes
  9. 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)
  10. Repeat until you have used all your chocolate. Feel free to be creative, mix the chocolates to create swirls, do whole black / white chocolates
  11. Sprinkle the top with desiccated coconut / pistachios before placing in the freezer for another 15 - 20 minutes until fully set
  12. Gently remove from silicon moulds and keep in an air tight container in the fridge until serving
Notes
Silicon chocolate moulds

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