Ever since I saw a video of this simple recipe on my Instagram feed I couldn’t wait to try it. But in the midst of holiday traditional baking and festivities I didn’t get to it until New Years Eve. It comes together so quickly, literally, it takes 5 minutes to prepare and then sets in the freezer for an hour. It is amazing, with just the right amount of sweetness from maple syrup, tartness from the raspberries wrapped in smooth, silky, rich chocolate that you have made yourself.
I have been experimenting with making chocolate for a while. Various recipes using cocoa butter, coconut oil, honey, cocoa powder etc with varying results. I like that this recipe includes some nut butter and nut milk and makes a soft chocolate that is a delicious fudge like dessert. A perfect sweet treat that is easy to vary based on seasonal fruit or what ever combination you like.
Although my family tells me they could eat this everyday, it is luxurious enough for special occasions. When liquid it would pour nicely into molds, such as hearts for Valentine’s Day or other shapes for other special days. Packaged up in a special box, what a lovely gift it would be.
Homemade Chocolate with Raspberries
100 grams cocoa butter *
1/4 cup maple syrup
4 tablespoons cocoa powder
2 tablespoons cashew butter or other nut butter
1/4 cup coconut milk or almond milk
Prepare small cookie sheet or pan by lining with parchment paper. In a small saucepan melt the cocoa butter with the maple syrup. When melted whisk in cocoa powder until well blended. Add nut butter and coconut milk and whisk until combined. Pour onto parchment paper and spread out a little (I simply tilted the pan to spread evenly) Sprinkle with fresh raspberries and freeze for one hour. Cut into pieces and serve. Store in the refrigerator.
*For those in the Metro Vancouver area, cocoa butter is available at Galloways.
This recipe is from feedfeed as part of Edible Holiday Gifts.