Valentine’s Raspberry Chocolates
Yields 12 chocolates
You will need a chocolate silicone mold. Servings may vary depending on the size of the molds.
1/2 cup dairy-free chocolate chips (I used Enjoy Life foods brand)
1 tablespoon coconut oil
1 cup raspberries
1 tablespoon arrowroot powder* mixed with 1/4 cup water
1 tablespoon maple syrup or sweetener of choice
1. In a small pot, heat and mash raspberries until puree forms, add maple syrup.
2. Combine arrowroot powder with water (make sure the powder is fully dissolved).
3. Pour arrowroot powder mixture into the raspberry puree, stirring constantly until combined.
4. Turn stove to high heat until the puree thickens, remove from heat, pour into a glass bowl and place in the fridge until it’s set.
5. Meanwhile, heat water in a small pot and place a metal or glass bowl over top. (This will act as a double boiler, the steam from the water will melt the contents without burning.)
6. Add chocolate chips and coconut oil to the bowl, stir until melted.
7. Spoon a 1/2 teaspoon of melted chocolate into the heart-shaped molds. Place in the freezer for 15 minutes or until hard.
8. Remove chocolate heart molds from freezer. Scoop 1 teaspoon of the raspberry puree in the middle of each chocolate heart. Place in the freezer for 15 minutes. You will have some raspberry puree left over, use as a sauce over pancakes, add to a smoothie or simply eat as is.
9. Remove chocolate heart molds from the freezer. Add the remaining chocolate covering the raspberry puree. place in freezer for at least 30 minutes.
10. Remove from molds and enjoy!
Store in the freezer until ready to be eaten.
*If you don’t have arrowroot powder use organic cornstarch