Chocolate Covered Raspberries and Cashew Hearts
My fun, delicious twist on the filled chocolate classics is as fun to make as they are to eat and share! Layers of lucious dark chocolate, creamy cashew butter and sweet and tangy homemade raspberry jam! These can be made into hearts, perfect for Valentine’s Day or the best gift for a loved one, or friend. But it can also be made in any mold you have on hand for a perfectly decadent but healthier sweet chocolate treat! No need to sacrifice! Life’s about balance and healthy swaps.
Equipment
- freezer, silicone mold
Ingredients
- ⅔ cup all natural cashew butter
- 1-3 tbsp maple syrup optional
- ⅔ cup rasberry chia jam
- 16 oz vegan dark chocolate
- 2 tbsp coconut oil
- 2 tbsp vegan white chocolate **for decorating. optional + additional coconut oil
- freeze dried raspberries for decoration optional
Instructions
- Begin by melting the 16oz of dark chocolate in a microwave safe bowl, along with the coconut oil. Microwave in 30 second increments until fully melted.
- Add 1-2 teaspoons of the chocolate to the base of your heart shaped silicone mold. *adjust accordingly to the mold size.
- Spread the chocolate up the sides using the back of a spoon then freeze for 5 mins (or until set)
- While the chocolate base is setting, mix the cashew butter with the maple syrup (if using)
- Once the chocolate is set. Remove from the freezer and add 1-2 teaspoons of the cashew butter mixture, and press down slightly. Then. Add the same amount of raspberry jam.
- Cover with more dark chocolate to the top of the mold and add to the freezer again.
- Once the hearts have set, remover from the freezer, press out of the molds, and place on a rack or plate for decorating.
- If you would like to use white chocolate, simply melt in the microwave with a little coconut oil (this makes it perfect for drizzling!)
- Then With the remaining dark chocolate and white chocolate , drizzle half the hearts, using a teaspoon, with dark chocolate and the other half white chocolate!
- Finish by dusting each corner of the hearts with freeze dried raspberries.
Notes
** These gorgeous chocolate hearts can be made with your favorite store bought jam. But I couldn’t more highly recommend creating my easy 3 ingredient raspberry chia jam. It only takes 10 minutes! Get the recipe here!
** try to use a refined sugar free dark chocolate. Dark chocolate is full of antioxidants and a great choice over milk chocolate.
** the vegan white chocolate is completely optional. But I do love the aesthetic of having two lcolors of drizzles!
**you can substitute the cashew butter for any nut or seed butter of choice! I’d recommend an all natural almond butter or macadamia butter!
** if you don’t have it want to use heart molds, feel free to use a muffin tray with liners, or any silicone mold of choice!