Raspberry Cream Chocolate

Valentine’s Day is fast approaching and the stores are filled with tons of sweets. They are, however, lacking in vegan chocolates. These chocolates are made with simple ingredients and are healthier than those others chocolates.

I made these with a chocolate truffle mold. The process is a bit more work, but the chocolates look prettier. If you want to know how to make it using the mold, check out the instructions at the very bottom of the page.

MAKES 12 CHOCOLATES


INGREDIENTS
– 1/3 cup coconut butter, softened
– 4 tablespoons freeze-dried raspberries (3 tablespoons powder)
– 2 tablespoons maple syrup
– 2/3 cup semisweet chocolate chips
– 2 teaspoons coconut oil


DIRECTIONS
1. Over medium-low heat, begin melting your chocolate chips with the coconut oil using a double boiler.
2. While the chocolates are melting Pulse your dried raspberries in a food processor. You should have 3 tablespoons powder.
3. Melt your coconut butter if it has hardened in the fridge. My homemade stuff does.
4. Add the coconut butter, raspberries and maple syrup to a blender and blend until fully combined.
5. Roll the raspberry mixture into balls and freeze for 5 minutes. While you are waiting, prepare a small baking sheet with parchment paper.
6. Dip each ball into the chocolate. Transfer to parchment paper and freeze.
7. Keep chocolate in fridge or freezer until ready to eat.

HOW TO MAKE USING A MOULD
1. Complete steps 1-4.
2. Fill each of the holes in the mould with chocolate. Flip it upside down over a bowl, and let the chocolate drip out. You will be left with just enough chocolate to coat the outside circle of each hole. Put in freezer until set.
3. Take the mold out of the freezer and add a bit of raspberry mixture to each hole, filling almost to the top. Put back in freezer until set.
4. Cover the top of each hole with more chocolate. Remove excess with a butter knife or offset spatula. Put back in freezer for 5 minutes.
5. After the chocolates have hardened, you can pop each of them out. Store in fridge or freezer.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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