Raspberry Chocolate Hearts
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • 2 TBSP cashew butter
  • 3 TBSP coconut oil
  • 3 TBSP raw cacao powder
  • ½ tsp vanilla extract
  • 1 TBSP raw honey or maple syrup
  • about 20 raspberries fresh or frozen, depending on the size of your molds.
Method
  1. Place all ingredients except raspberries in a small pot over low heat and gently mix and melt down the cashew butter and coconut oil until all ingredients are well combined
  2. Place 1 raspberry into your heart shaped chocolate mould (or any shape mold)
  3. Pour chocolate into moulds covering the raspberries
  4. Set in the freezer for at least 20 minutes to set. It may need a little longer depending on the size of your mold. Enjoy!
Recipe by Talida Voinea at https://talidavoinea.au/raspberry-chocolate-hearts/