Healthy recipe for Cashew and Raspberry Chocolates – dairy free!
1/2 cup raw cashews, soaked overnight in enough water to cover
2/3 cup fresh raspberries
1 teaspoon fresh lemon juice
1/4 cup maple syrup or honey
1 teaspoon vanilla
2 tablespoons coconut butter
7 oz (100 g) fine quality dark chocolate, or more as needed
Begin by making the filling. Drain and rinse the cashews. Transfer to a food processor and add the remaining filling ingredients. Process until smooth. Set aside.
Lightly coat a silicone candy mold with a little coconut butter.
Melt half of the chocolate in a small saucepan over low heat. Coat the bottom and sides of the mold with the chocolate. Place in the freezer for 15 to 20 minutes.
When the chocolate is set, remove the mold from the freezer and fill the cups with the cashew raspberry cream until they are about 3/4 full. Return to the freezer for 1 1/2 hours, until the filling has firmed up somewhat.
Melt the remaining chocolate in a small saucepan over low heat. Spoon the chocolate over the filling. If you find you are short on chocolate, depending on the size of your mold, melt a little more. Place the finished chocolates in the freezer for at least 5 hours or overnight before removing from the mold. Store in the freezer and have a bite when the craving hits.