Oh Chocolate – how I love thee….
Especially when you’re huddled up with raspberries!
It really is the ultimate combination isn’t it! Well, today I’m going to share with you the ultimate way to combine them! Whole raspberries smothered in rich, luscious dairy-free chocolate, and then coated with even more raspberry goodness!
Just think of the antioxidant value you’re eating here! I can’t think of a single reason to not gobble these up quick-smart before the kids get to them!
Super easy to make, and they can be made days in advance (although then they might not make it to the party – I don’t think they would in my house).
This is one recipe that I absolutely insist on you trying out!
If you’re after more yummy chocolates like coconut crunch or macadamia clusters, or more holiday treats to Wow your family with, make sure you head on over here and grab a copy of my Christmas Cookbook which is full to the brim with yummy gluten-free & dairy-free treats for the whole family to enjoy!
Raspberry Burst
Ingredients
- 35 g Cacao butter
- 3 tbsp Rice Malt Syrup
- 2 tbsp Cacao Powder
- 1/2 punnet Fresh Raspberries
- 1/4 cup Freeze-dried Raspberry powder
Instructions
- Over the lowest heat possible, melt together the cacao butter and rice malt syrup.
- Once liquid, whisk in cacao powder until smooth.
- Pour a small amount of chocolate into moulds to just cover the bottom.
- Refrigerate 5 minutes.
- Place a raspberry in each mould and then cover with remaining chocolate.
- Refrigerate 4 hours until set.
- Dip the end of each chocolate in the raspberry powder for an extra burst of flavour.
