This recipe is ALL about LOVE….and is conveniently right in time for Valentines Day.
These should be made with love and should be given with love. They taste like total love in your mouth and you’re giving your body the ultimate act of LOVE and nourishment.
These are dairy-free, gluten-free & refined-sugar-free…Yes!
Raw cacao powder contains a host of antioxidants and actually releases the neurotransmitter ‘anandamide‘ – which promotes feelings of BLISS, love and euphoria.
The word ‘Ananda’ translates to ‘Bliss’ in Sanskrit (Yogic language). So, this superfood ‘Cacao’ has been used for centuries by other cultures to bring about wellbeing, boost moods and even transcend into states of euphoria or (dare I say) enlightenment.
Raspberries as we know are a great source of phytonutrients, antioxidants & essential minerals. We have used freeze-dried as these retain much of the nutrients, however fresh or frozen could be adapted into the recipe.
Make these for your loved one, your friends, your workplace and spread the love…or make them just for YOU, you deserve to feel loved every single day.
Just a note, these are not for the faint-hearted – they are rich and decadent.
~ 1 cup grated cacao butter
~ 3/4 cup raw cacao powder
~ 1/2 cup liquid sweetener ( maple syrup, coconut nectar or rice syrup)
~ 1 tsp vanilla extract
~ Pinch of pink rock salt
~ 1 cup freeze dried raspberries
~ 1/2 cup raw cashews
~ 1/2 cup medjool dates (about 8-9 dates)
~ Squeeze of fresh lemon juice
~ Pinch of pink rock salt
~ Optional thickener: 1 tsp psyllium husk or 1 tbsp ground chia seeds
~ To make the chocolate you’ll need to melt the cacao butter over a double boiler on low heat (one simmering pot of water with a bowl over top). Better to do this step slowly to avoid burning it. Once it’s melted, add the cacao, sweetener, vanilla and salt and whisk with a fork until completely smooth and shiny. Taste test to see if any extra sweetener or cacao is needed. Set this deliciousness aside.
~ To make the raspberry filling you’ll need a food processor or blender.
~ Pop the dates, cashews and lemon juice into the machine with a little water (maybe 2-3 tbsp), blend until smooth, then place into a mixing bowl.
~ Blend the raspberries with 1 tbsp water until a smooth paste, add this to the mixing bowl with the optional thickener and salt and then mix all ingredients together until thick and smooth.
~ Get mini moulds in which ever shape you’ve got (hearts would be adorable for Valentines Day). Start by pouring a good spoonful of chocolate mixture into the bottom of each mould (about 1/3 full).
~ Next take the raspberry filling and spoon a layer on top of the chocolate, smoothing it out as much as possible with the back of your spoon.
~ Finish by taking a final spoonful of chocolate on top- try to make sure the chocolate is right to the edges and down the sides, so you have full covered soft centres.
~ Sprinkle leftover crushed freeze dried raspberries on top of each chocolate and then pop these in the fridge for at least 2 hours until fully set.
~ When ready to enjoy, remove from the fridge and hand out to your loved ones.
~ You really will WOW them and hopefully send them into romantic, feel-good land…
If you make these creations, please share with us on Instagram @i.am.company & #IAMCo