Vegan Chocolate Recipe with Raspberry

What is vegan chocolate?

Vegan chocolate is a chocolate that contains no dairy or other animal products. This vegan chocolate recipe with raspberry is the perfect recipe for valentines day! I’ve ventured into making basic chocolates in the past, but I’ve always wished chocolate could be lower calorie, or healthier in general. After all, its so difficult to eat chocolate in moderation, I’m sure everyone can agree that’s a fact. I searched for various alternative products and I think I’ve finally cracked it,  but be warned, if your not a dark chocolate lover, this is not the recipe for you. This recipe is great for those with dietary restrictions including:

Is vegan chocolate healthy?

This vegan chocolate recipe stands out not just for its plant-based nature but also for the wholesome, organic ingredients it incorporates. The use of cocoa butter chips, a rich source of healthy fats, provides a velvety texture to the chocolate. Maple syrup, a natural sweetener, replaces refined sugars, offering a more nutrient-dense alternative. The choice of cacao powder over cocoa ensures that the chocolate retains its full spectrum of antioxidants and minerals. Additionally, the inclusion of freeze-dried raspberries adds not only a burst of flavour but also an extra layer of vitamins and antioxidants. With a focus on whole foods and organic elements, this vegan chocolate aligns with a health-conscious approach, making it a delectable and nourishing treat.

Do you have a diet restriction?

• Vegan
• Vegetarian
• Gluten Free
• Dairy Free
• Nut Free
• Low GI
• Low FODMAP
• Ultra Processed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Can you make vegan chocolate?

Not only is this vegan chocolate recipe with raspberry slightly lower calorie and 100% clean but its also vegan. Not a single animal product used. This recipe is super simple. I’ve tried to use as few ingredients and steps as possible. If your anything like me, chocolateering can be pretty intimidating if you’re new to it. For the photos in this recipe, I actually doubled the quantity so that I had enough to make a chocolate bar too. If you don’t have a mould you can grab a some foil and roll up the edges to create a foil tray. Don’t forget to give the tray high edges so that the chocolate doesn’t spill.

Step 1: Raspberry flavouring

In this vegan chocolate with raspberry recipe I used freeze dried raspberry pieces because im just obsessed with how good they taste. You could try swapping these for dried fruit if you want a healthier option. I think some form of fruit sweetness is essential for this recipe, even with the maple syrup, cacao, can be very bitter on its own. If your not concerned about clean eating, you could try substituting the fruit for sweetener. If you do, please let me know how it turned out! Grab your chocolate mould if your using one and sprinkle roughly a quarter of a teaspoon of raspberry pieces in the bottom if you want the raspberry to show through the top of the chocolate heart giving an “exploding” or “breaking through” illusion. If you’d rather your raspberry was more hidden you can skip this step. Feel free to experiment with quantities and placement of fruit.

Step 2: Melt cocoa butter

For this recipe, you need a double boiler. This just means a pan of water on the hob with a Pyrex or heat proof bowl sitting on top. You want enough water so that it wont boil dry during use but not so much that the bowl is sitting in the water. This stops the melted products from getting too hot and burning but if your bowl is sitting in the water this wont be as effective. You can buy specific double boiler sets if you like, but this really isn’t necessary. Once you’ve set up your double boiler, empty in your cocoa butter and let it melt, this should only take a few minutes. When melted add your maple syrup and cacao powder and mix in.

Step 3: Pour the chocolate

Turn off the heat and remove your bowl from the water. This is usually where people start panicking as they feel they have to rush before the chocolate starts to set. CHILL THE FLUFF OUT. Look how runny that liquid is, you’ve got a good 15 minutes before the chocolate starts to set. Don’t forget the heat from the bowl its in will help keep it liquid.

Using a spoon carefully pour some of the liquid chocolate into the moulds stopping when they are about half full. Grab your raspberry pieces again and sprinkle another light covering into each mould, then fill all the way with the rest of the chocolate taking care not to over fill. Stray drips are inevitable during this process, don’t worry about it. I guarantee you will make more mess than you fix trying to wipe them off. If your using the makeshift foil mould just pour all your chocolate in and sprinkle your freeze dried fruit on top.

Step 4: Refrigerate

Set your chocolate in the fridge for about an hour, by then it should be completely set, gently pop it out of the mould and taste your wonderful creations! These chocolates are best stored in the fridge as they may start to melt in a warm room. These chocolates will last 1-2 weeks refrigerated in an air tight container. Each chocolate contains 75 kcal.

Variations:

1. Nutty Delight: Elevate the richness of your vegan chocolate by incorporating a handful of finely chopped nuts such as almonds, walnuts, or hazelnuts. The added crunch and depth of flavor will take your chocolate to the next level.
2. Zesty Citrus Fusion: Infuse a burst of citrusy freshness by adding a teaspoon of finely grated orange or lemon zest to the melted chocolate. The combination of citrus and chocolate is a classic pairing that adds a delightful twist.
3. Superfood Medley: Boost the nutritional profile by sprinkling a teaspoon of chia seeds, hemp seeds, or even goji berries into the chocolate mixture. These superfoods not only add texture but also bring an extra dose of vitamins and antioxidants.

FAQ:

Q: Can I use cocoa powder instead of cacao powder?

A: While cocoa powder can be used as a substitute, cacao powder is preferred for its higher nutritional content, as it undergoes less processing, retaining more antioxidants and minerals.

Q: Can I replace maple syrup with another sweetener?

A: Absolutely! You can experiment with agave syrup, coconut nectar, or even date syrup as alternatives to maple syrup. Adjust the quantity based on your desired level of sweetness.

Q: How do I prevent the chocolate from seizing during melting?

A: To avoid seizing, ensure that no water comes into contact with the chocolate during the melting process. Use a dry, clean double boiler or a heatproof bowl over simmering water to melt the cocoa butter.

Q: Can I store the chocolate at room temperature?

A: While it’s best to store the chocolate in the fridge to maintain its texture, you can keep it at room temperature for short periods. Just be cautious in warmer climates, as it may soften.

Feel free to experiment with these variations and make this vegan chocolate recipe your own! If you have more questions, drop them below, and happy chocolate-making!

Vegan Raspberry Chocolate

HealthyHeartyWholesome

These vegan chocolates are the perfect recipe for valentines day!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 2 hours hrs

Course Dessert, Snack

Cuisine American, British

Servings 15 chocolates

Calories 75 kcal

Ingredients

  

• 80 g cocoa butter chips
• 2.5 tbsp maple syrup
• 50 g cacao powder not cocoa
• 3 tbsp freeze dried raspberries

Instructions

 

• Prepare mould and sprinkle in a small covering of raspberry pieces
  3 tbsp freeze dried raspberries
• Melt cocoa butter in a double boiler and add maple syrup.
  80 g cocoa butter chips, 2.5 tbsp maple syrup
• Remove from the heat and mix in cacao powder until there are no lumps
  50 g cacao powder
• Pour chocolate into mould stopping half way.
• Add another layer of raspberry pieces into the mould and then continue to fill with the liquid chocolate.
• Place in the fridge for about an hour or until completely set. Gently remove from the mould.

Notes

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