Dark Chocolate & Raspberries

Natalia Karoway

Tags recipes, sweets

Dark Chocolate & Raspberries

makes one dozen (depending on the size of your mold)

  • ½ cup melted raw cacao butter (melt at a low temperature either in a dehydrator or in a double boiler over hot water)
  • ½ cup raw cacao powder
  • ¼ cup raw agave nectar
  • ½ tablespoon maca powder
  • ½ teaspoon vanilla bean powder or the seeds of 1 vanilla bean
  • 2 tablespoons freeze dried raspberry bits
Make sure that all ingredients are at room temperature. Place the cacao butter, cacao powder, agave, maca and vanilla in a blender.  Blend from low to high speed until very smooth.  Pour the chocolate into a medium sized bowl.  Stir the raspberries into the chocolate by hand.  Pour the chocolate evenly into silicone chocolate molds.  Place in the refrigerator to firm.  Remove after 1-2 hours and pop the chocolates out of their molds.  Enjoy with love!

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