Raspberry Cream filled Chocolates

This is a stunning recipe for super tasting and raw chocolates by Amber at ChefAmberShea. Probably would impress someone quite a bit on Feb 14th! 


For the chocolate:
1 cup finely grated cacao butter
3/4 cup cacao powder
1/2 cup maple syrup, agave, or coconut sugar
2 teaspoons vanilla extract
Pinch of sea salt

For the raspberry cream:
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.

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