Raw. Vegan. Gluten-free.

Raspberry cream. Dark chocolate.

Bite-size. Melt-in-your-mouth.

Invented on the fly at 1:00am on a Saturday night/Sunday morning, and SO worth the lost sleep. They’re a bit messy and time-consuming to make, but once you taste one, trust me, you won’t mind one bit.

You’re going to LOVE these!

Print Raw Raspberry Cream Filled Chocolate Candies Ingredients For the chocolate: 1 cup finely grated cacao butter

3/4 cup raw cacao powder

1/2 cup maple syrup, agave, or coconut nectar

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 Instructions 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. 3.1 http://chefambershea.com/2011/10/11/raw-raspberry-cream-filled-chocolate-candies/ © 2013 ChefAmberShea.com

The rich dark chocolate enrobes the more delicate, slightly icy raspberry cream like a dream. If you make these, please come back and tell me how much you love them!

…because oh, you WILL love them.

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