Homemade vegan chocolate with raspberry filling
This easy to make homemade vegan chocolate is perfect any time of year but fun at Halloween! It's Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soya-Free, Refined Sugar-Free and Vegan
Ingredients
- For the chocolates:
- 65 g coconut oil
- 40 g cacao powder
- 25 g coconut cream - or the thick part of a tin of coconut milk
- 1 tbsp runny honey - or maple syrup if vegan
- 1 tsp vanilla extract
- For the 'blood' sauce:
- 100 g raspberries - fresh or frozen
- Honey or maple syrup to taste
Instructions
- First, make the raspberry sauce by bringing the frozen raspberries to the boil in a small pan and boiling them for around 3 minutes until a thick sauce is created
- Sweeten to taste
- Remove the raspberry sauce from the pan and place in the fridge to cool
- Next add the coconut oil to the same pan (no need for washing up!) and leave it to melt
- Once melted remove from the heat and add the other ingredients. Stir until smooth
- Using small petit four cases (I used two together to add to the strength) on a baking tray place a small amount of liquid chocolate into the base of around 15 cases
- Place in the freezer for 10 minutes
- Remove from the freezer and add a small amount of raspberry sauce
- Freeze again for 10 minutes before adding a small amount of melted chocolate to the top and freezing until set
Notes
Nutrition information doesn't include any sweetener you may add to the raspberries
Nutrition (Approx)
Calories: 862kcal | Carbohydrates: 55g | Protein: 10g | Fat: 80g | Saturated Fat: 67g | Sodium: 12mg | Potassium: 842mg | Fiber: 20g | Sugar: 23g | Vitamin C: 26mg | Calcium: 76mg | Iron: 7mg