Raw Raspberry Chocolates
Raw Raspberry Chocolates might be a good recipe to expand your side dish collection. This recipe serves 14. For $1.09 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 108 calories, 2g of protein, and 8g of fat. 74 people have made this recipe and would make it again. This recipe from Gourmande in the Kitchen requires butter, cacao powder, raspberries, and pink himalayan salt. It is a good option if you're following a gluten free, lacto ovo vegetarian, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Assorted Raw Chocolates, six ways, Raspberry Liqueur Chocolates, and Raw Vegan Raspberry Cheesecake.
Servings: 14
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
½ cup/ 112g raw cacao butter , finely shaved
1 cup/ 80g raw cacao powder
¼ cup/60ml raw coconut nectar
Coarse pink Himalayan salt to top
Freeze dried raspberries to top
Seeds scraped from ½ a vanilla bean or you can use [vanilla powder instead but not extract.
Equipment:
kitchen thermometer
sauce pan
whisk
bowl
chocolate mold
Cooking instruction summary:
Place shaved cacao butter in a heat-proof glass bowl. Fill a small to medium saucepan with a couple inches of water and bring to a boil. Turn off and place the glass bowl with the cacao butter on top of the saucepan. (For a truly raw chocolates use an instant read thermometer to ensure that the temperature of the melting cacao butter does not go over 118 F.)Leave cacao butter to melt for a few minutes (this can take about 5 minutes or more). Once melted, whisk thoroughly and remove bowl from saucepan. Whisk in cacao powder until smooth, followed by the coconut nectar and vanilla bean seeds. Keep whisking for several minutes until smooth and the mixture had cooled and thickened slightly.Line a mini-cupcake tin with liners or use a chocolate mold. Spoon chocolate into each cup or mold about 2/3 full. Crush a few raspberries in the palm of your hand and place them in the center of each cup, pushing down lightly to submerge some of the pieces. Top with a pinch of salt and place in the freezer for fridge to set until firm (about 15 minutes in the freezer and 45 minutes in the fridge.Store refrigerated in an airtight container and serve at room temperature.
Step by step:
1. Place shaved cacao butter in a heat-proof glass bowl. Fill a small to medium saucepan with a couple inches of water and bring to a boil. Turn off and place the glass bowl with the cacao butter on top of the saucepan. (For a truly raw chocolates use an instant read thermometer to ensure that the temperature of the melting cacao butter does not go over 118 F.)Leave cacao butter to melt for a few minutes (this can take about 5 minutes or more). Once melted, whisk thoroughly and remove bowl from saucepan.
2. Whisk in cacao powder until smooth, followed by the coconut nectar and vanilla bean seeds. Keep whisking for several minutes until smooth and the mixture had cooled and thickened slightly.Line a mini-cupcake tin with liners or use a chocolate mold. Spoon chocolate into each cup or mold about 2/3 full. Crush a few raspberries in the palm of your hand and place them in the center of each cup, pushing down lightly to submerge some of the pieces. Top with a pinch of salt and place in the freezer for fridge to set until firm (about 15 minutes in the freezer and 45 minutes in the fridge.Store refrigerated in an airtight container and serve at room temperature.
Nutrition Information:
covered percent of daily need
