FILLED WITH RASPBERRY JAM AND CASHEW NUT BUTTER
You may or may not be aware that I am an absolute chocolate obsessive. Which is why any excuse to make something so delicious seems like the best idea ever to me, even if I do spend Valentine’s day alone and getting through the entire box… Whether or not you are going to share these with a loved one (nope) they are absolute heaven on earth and an added bonus when they are beaming with all mighty goodness! The are extremely easy to make and you don’t even have to look like a Lindt chocolatier, so everyone wins (unless the idea of slowly whisking chocolate whilst wearing a white chef’s hat appeals to you!)
Whilst they are an easy little treat to make, they do require some freezing time so be aware of that when you want to whip some up for your hot date and seem like a culinary goddess in minutes. I really hate when I don’t look ahead in a recipe and only notice soaking or freezing time half way through making something when I planned for it to take 10 minutes, so this is your word of warning!
They are also made with my chia seed jam which again is a little piece of heaven and it goes oh so well with raw chocolate! But if you haven’t planned this in advance and don’t have time to be whipping up all sorts of health in one day, then heating some frozen raspberries and squishing them with a tbsp of maple syrup works well too! I also used home made vanilla cashew nut butter which doesn’t have his own recipe yet but I simply mixed cashew nuts, coconut oil and fresh vanilla pods in a food processor and let it do it’s thing until it turns creamy. Alternatively just use a good quality cashew nut or peanut butter!
The moulds I used were just ice cube trays and you can use any your heart desires!
to the good part…
INGREDIENTS
(makes roughly 14)
1/2 cup coconut oil (melted)
1/2 cup raw cacao powder
3 tbsp maple syrup
Pinch of salt
Raspberry Chia Seed Jam (or heated raspberries)
Cashew Nut Buter or Peanut Butter
METHOD
1. In a double boiler (saucepan with water and glass bowl on top) combine the coconut oil, cacao powder, maple syrup and salt.
2. Stir gently until it’s well mixed together and smelling amazing!
3. Grab your moulds or tray and pour in your chocolate mixture to fill a third of the mould.
4. Pop in the freezer and allow to set for about 5-10 minutes.
5. Remove from the freezer and spoon in your raspberry mix to form a thin layer on top of the chocolate.
6. Do the same with the nut butter and then pour the remaining chocolate on top to cover them.
7. Place back in the freezer for about 20 minutes or until chocolate has all fully set.
8. Eat the lot (or share with others, your call).
Store in the freezer to avoid a coconut oil melty mess.
