Homemade chocolate tastes better than any store bought on the market and you have control over all the ingredients. No soy lecithin or dairy milk or unrecognizable ingredients that sometimes sneak up on 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? How about some raspberry chocolates?
- 1 cups solid cacao butter
- 1 cup raw cacao powder
- 1 Tbsp vanilla powder
- 1/2 cup liquid sweetener like honey, maple syrup or coconut nectar
- 2 cups raspberries
- 5-6 medjool dates
- 1/2 cup cashews, soaked for 4 hours
- Gently melt the cacao butter in a pot or double boiler.
- Once melted, add the raw cacao powder, vanilla powder to the pot and stir to combined.
- Next, add your liquid sweetener of choice. Stir.
- Set aside.
- Add the raspberries to a high powered blender and blend until completely smooth.
- Add the dates. Blend together until the dates are broken up
- Now add the cashews and blend up until a creamy texture.
- Take your silicone cupcakes liners and place them in muffin tins.
- Spoon the chocolate mixture into each muffin liner. Place in the freezer until solid, which should take about 10 minutes.
- Spoon the raspberry mixture over the solid chocolate. Place back in the freezer. This will take several hours to become solid.
- Spoon the remaining chocolate over the raspberry mixture and place in the freezer until hard. Another 10 minutes.
Yield: 12 chocolate raspberry cups depending on the size of your moulds.
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.