Chocolate Covered Raspberries

Need I say more? I am obsessed with anything chocolate covered and when I get to decorate them and make them cute? That’s the icing on the cake – or in this case thats the chocolate drizzle on the chocolate heart. Wooo, have I still got your attention? Don’t get lost in this chocolatey world because I promise you are going to want to try these; not only are they gluten free, dairy free and plant based; they are also no bake which means no fuss in my books!

What You Will Need To Make These Chocolate Covered Goodies!

• Cashew Butter: A key ingredient to the middle, you could swap cashew butter for any other nut butter but I really do love the combination of these three key ingredients.
• Maple Syrup: I might have an Australian accent but my Canadian mum would tell me that no real treat is complete without Maple Syrup so let that liquid gold enhance the sweetness of the cashew layer!
• Raspberry Chia Jam: You can use any jam you’d like. I chose to go with my homemade raspberry chia jam because it’s the bomb and because I love the way the raspberry provides a tangy contrast to the chocolate and cashew butter, adding both flavor and nutrients.
• Vegan Dark Chocolate: The main component of the hearts, offering a rich, indulgent base.
• Coconut Oil: Helps in melting the chocolate smoothly and adds a subtle coconut flavor.
• Vegan White Chocolate: For decorating, adding aesthetic appeal and a creamy taste. This is optional but it’s really a delicious one.
• Freeze-Dried Raspberries: Used for decoration, adding a pop of color and a concentrated raspberry flavor. This is also optional but it looks so so pretty.