Raw Raspberry Pistachio And Rose Mini Dark Chocolates

Raspberry Jam:
 

1 Cup Raspberries (fresh of frozen)
1/2 a lemon juiced
5 dates pitted
3 tsp chia seeds

in a blender add all ingredients except the chia seeds and blend until smooth. If the dates are not gooey and soft make sure you soak them so that the blending process will go smoothly!
place raspberry mixture in a separate bowl/ container and add the 3 tsp of chia seeds and fold through. let sit in the fridge for 10-15 minutes to thicken and set.

Raw Chocolate:

80g Cacao butter
20g coconut oil
75ml sweetener of choice (maple syrup, agave...)
60g Cacao powder, sifted
pinch of salt
pinch of cinnamon
1/2 tsp vanilla powder/extract

Melt the cacao butter and coconut oil in a double boiler (if you follow a raw food diet make sure the oil doesn't go above 42 degrees using a thermometer) add liquid sweetener and bring to temperature. in a separate bowl place the sifted cacao, salt, vanilla and Cinnamon. add melted oils and sweetener and fold through until all the powder has been absorbed - you can stop here but I find that the chocolate might be grainy as the powder hasn't been mix through enough. if you do choose to stop here make sure you mix the chocolate really well and smoothing out any lumps of powder!- place the chocolate mixture in your blender and blend on slow speed for 5 seconds, this is just so that the powder will blend thoroughly! be aware that you don't want to over blend this mixture as it is extremely delicate and may split!
Fill your chosen mold with the chocolate mixture all the way to the top making sure it's pull then turn your mold upside down and let all the chocolate drip out into a bowl (this is done in order to create a "shell" for the filling and that is why it is so important that the whole surface of the individual chocolates in the mold is covered) scrape the left over chocolate in to the bowl and place the mold in the fridge to set for 20 minute.

once set pipe/scoop in the raspberry mixture leaving some space on the top so that the chocolate may be sealed. at this point you can also add some chopped pistachios in to the filling of the chocolate if you wish all leave it plain. once all the chocolates have been piped with the filling use your left over chocolate to seal the molds (if too thick just place on the double boiler for a couple of minutes) using a teaspoon fill all the molds then gently tap the molds to release any air bubbles and by this making sure the chocolate fills the any space left inside the mold. place in the freezer for 20 minutes to set.

once set pop chocolates out of the mold and onto a plate or chopping board, melt some of your left over chocolate and dab a tiny bit on each chocolate then scatter some chopped pistachios and dried rose petals.

I hope you enjoy this beautiful treats of love! I wish you the most magical, exciting, fulfilling year full of awe and amazement!

Love to each and every one of you, from my heart to yours!

May this year fill us with self love, compassion kindness and freedom to be who we truly are!


xxx
Tahel