Gorgeous raw chocolates with a raspberry rose caramel filling. This delightful recipe by Niki of nikibakes.uk food blog and is full of exotic promise and doesn't disappoint.

Makes 18-20 individual chocolates

Prep time: 10 minutes

Total time: 45 minutes

Ingredients

For the Chocolate

• 125g Elements for Life raw cacao butter
• 5 tbsp Elements for Life raw cacao powder
• 3 tbsp Sweet Freedom (or your preference of liquid sweetener)
• 1/2 tsp vanilla extract or vanilla powder

For the raspberry rose caramel filling

• 5 medjool dates, pitted (or any soft dates you have available)
• 1 tsp coconut oil
• 1 tbsp almond butter
• 1 tbsp water (filtered or spring water preferably)
• 1 tsp rosewater (you could also use 1-2 drops of food grade rose otto essential oil)
• 1 tsp raspberry powder

Method

1. Begin by making your raspberry rose caramel filling. Add all the filling ingredients to a food processor and blend until smooth. Transfer to a bowl and place to one side
2. Slowly melt the cacao butter over a ban marie on a low heat. You can turn off the heat if it's getting too warm, and give it a quick blast if it's starting to set again. This is as you would with our basic raw chocolate recipe
3. Add the raw cacao powder to the bowl and stir in well
4. Add the Sweet Freedom and vanilla, then mix in really well until you have a smooth chocolate mixture
5. Using a teaspoon, pour a little chocolate into each cell of your mould, swirling it round to coat the side slightly also
6. Place the mould into the fridge for a few minutes to firm up. Keep the remaining chocolate mixture warm while they set
7. Spoon the raspberry rose filling into each cell of the mould, trying to keep it to the centre rather than touch the sides
8. Using the teaspoon, carefully pour some chocolate into each cell to cover the filling
9. Refrigerate for a few hours to allow them to set
10. Enjoy!

About The Author

Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

www.nikibakes.uk | Facebook | Twitter | Instagram

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