Coconut Vanilla Almond Chocolates

By Chef: Heather Pace
Posted: April 1, 2015


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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!


Coconut Vanilla Almond Centers


Coconut Vanilla Almond Centers
  1. Blend all ingredients together in a high speed blender until completely smooth (do NOT add water).
  2. 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.
  3. Pour the mixture into chocolate moulds or mini silicone cups.
  4. Chill in the freezer for up to one hour or until firm and they can be released from the moulds.
  1. 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.
  2. Dip the centres into the chocolate and lift out with a form allowing the excess chocolate to drip back into the bowl.
  3. Place on a parchment paper lined tray. Let set in the fridge until firm.