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:
- Gluten Free
- Dairy Free
- Nut Free
- Low GI
- Low FODMAP
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 your 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 doesnt spill.
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.
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 mix in.
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 20 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.
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.
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