Raspberry Chocolates

 

I’m excited to post this delicious recipe that Stephanie from Good Girl Gone Green has offered to share with my readers! Make sure you check out Stephanie’s Facebook page to stay up-to-date on all the delicious recipes she is posting! I know you are going to love this recipe for Raspberry Chocolates! Please welcome my friend Stephanie! 

Homemade chocolate tastes better than any store bought on the market and you have control over all the ingredients. No soy lecithin or milk or unrecognizable ingredients that sometimes sneak up you without warning.

They are a pinch to make- it is just waiting for the chocolate to set that can be cumbersome. But totally worth it. Add some creamy raspberry filling to your chocolate experience and you have a wining combination and healthy treat for you and your family.

Do you make your own chocolates?

RASPBERRY CHOCOLATES

Yield: 12 chocolate raspberry cups depending on the size of your molds

Ingredients

Chocolate

• 1 cups of solid cacao butter
• 1 cup of raw cacao powder
• 1 Tbsp of vanilla powder (optional)
• 1/2 cup of liquid sweetener like honey, maple syrup or coconut nectar

Raspberry Filling

• 2 cups of raspberries
• 5-6 medjool dates
• 1/2 cup of cashews, soaked for 4 hours

What you need

• High powered blender or food processor
• Silicone muffins cups or chocolate molds
• Muffin tins

Method

Chocolate

1. Gently melt the cacao butter in a pot or double boiler.
2. Once melted, add the cacao powder, vanilla powder to the pot and stir to combined.
3. Next, add your liquid sweetener of choice. Stir.
4. Set aside

Raspberry Filling

1. Add the raspberries to a high powered blend and blend until completely smooth.
2. Add the dates. Blend together until the dates are broken up
3. Now add the cashews and blend up until a creamy texture.

Assembling the chocolates

1. Take your silicone cupcakes liners and place them in muffin tins.
2. Spoon the chocolate mixture into each muffin liner. Place in the freezer until solid, which should take about 10 minutes.
3. Spoon the raspberry mixture over the solid chocolate. Place back in the freezer. This will take several hours to become solid.
4. Spoon the remaining chocolate over the raspberry mixture and place in the freezer until hard. Another 10 minutes.

Tips and Notes

• You can sub macadamia nuts for cashews, but it will lend a slightly different taste.
• You can use coconut oil instead of cacao butter, but the chocolate will be more brittle and hard. The chocolate containing coconut oil will will melt faster once taken out of the freezer. The cacao butter chocolate has a more chewy texture.
• Experiment with any berry! I have used blueberries and they are tasty. They just don’t make as nice a picture with the contrast.
• You can substitute carob for the cacao, but the taste will most definitely be different.
• You will most probably have some extra raspberry filling left and potentially some chocolate. I just pilled it all in a small dish and froze the left overs.

Stephanie is a tree hugger and plant-based real foodie trying her best to make a difference on this planet. To say she is passionate about “all things green” and simply calling her passion environmentalism is an understatement! You can find her collecting trash on the streets or along the water, creating raw treats in the kitchen or simply making a difference over on her blog, Facebook, Google Plus, Twitter and Pinterest.