Raw. Vegan. Gluten-free.
Raspberry cream. Dark chocolate.
Invented on the fly at 1:00am on a Saturday night/Sunday morning, and SO worth the lost sleep. They’re a bit messy and time-consuming to make, but once you taste one, trust me, you won’t mind one bit.
You’re going to LOVE these!
- 1 cup finely grated cacao butter
- 3/4 cup raw cacao powder
- 1/2 cup maple syrup, agave, or coconut nectar
- 2 teaspoons vanilla extract
- Pinch of sea salt
- 1 (10-oz.) bag frozen organic raspberries, thawed
- 1/2 cup raw cashews, soaked for 2-4 hours
- 1/2 cup pitted dates
- 2 tablespoons ground chia seeds
- 2 teaspoons lemon juice
- Pinch of sea salt
- To make the chocolate, gently melt the cacao butter in a dehydrator or in a double boiler over low heat. Add the cacao powder, sweetener, vanilla, and salt. Stir thoroughly to combine, and set aside.
- To make the raspberry cream, combine the raspberries, cashews, dates, chia seeds, lemon juice, and salt in a high-speed blender and blend until completely smooth. (At this point, you can strain the mixture through a fine-mesh sieve if you like, but I find that my blender does a good enough job at pulverizing the seeds that I don't have to strain it.)
- To assemble the candies, spoon the chocolate mixture into molds (for best results, use a shape with a good amount of depth) about 1/3 of the way full. Add a small amount of the raspberry cream to fill the mold 2/3 full. (You'll probably have some leftover. I trust you won't have a hard time finding ways to eat it!) Add another spoonful of the chocolate mixture to fully fill the mold. Freeze for several hours or overnight, until completely firm.
- The next day, when the candies are fully set, pop 'em out of the molds and INDULGE!
- These are best stored in the refrigerator or freezer.
The rich dark chocolate enrobes the more delicate, slightly icy raspberry cream like a dream. If you make these, please come back and tell me how much you love them!
…because oh, you WILL love them.