By Chef: Heather Pace
Posted: April 1, 2015
Difficulty/Easy
There’s a reason why every holiday seems to include chocolate in the mix – chocolate is always in season and will never go out of style. Lucky for those of us hip to the benefits of RAW chocolate we get to enjoy it guilt-free! A simple raw chocolate shell with creamy coconut vanilla almond butter filling – this recipe is perfect for any special occasion – Easter included!
Ingredients
Coconut Vanilla Almond Centers
- 1 1/2 cups coconut flakes
- 1/2 cup raw almond butter (2/3 cup if you want a softer centre)
- 1/2 cup coconut sugar
- 1/2 — 3/4 teaspoon vanilla bean powder
Chocolate
- 2/3 cup melted cacao butter
- 1/2 cup maple syrup or agave
- 1 cup cacao powder
Instructions
Coconut Vanilla Almond Centers
- Blend all ingredients together in a high speed blender until completely smooth (do NOT add water).
- This makes over 1 cup so you can use some as a spread if you don’t want to use all of it for chocolates.
- Pour the mixture into chocolate moulds or mini silicone cups.
- Chill in the freezer for up to one hour or until firm and they can be released from the moulds.
Chocolate
- Whisk together the cacao butter and sweetener in a bowl set over a pot of hot water. This is important to keep the chocolate fluid. Sift in the cacao powder and gently whisk the mixture together until smooth.
- Dip the centres into the chocolate and lift out with a form allowing the excess chocolate to drip back into the bowl.
- Place on a parchment paper lined tray. Let set in the fridge until firm.
