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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
Prep Time 20 minutes
Chilling time 20 minutes
Total Time 40 minutes
Calories 862 kcal
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
Method
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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
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Sweeten to taste
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Remove the raspberry sauce from the pan and place in the fridge to cool
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Next add the coconut oil to the same pan (no need for washing up!) and leave it to melt
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Once melted remove from the heat and add the other ingredients. Stir until smooth
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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
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Place in the freezer for 10 minutes
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Remove from the freezer and add a small amount of raspberry sauce
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Freeze again for 10 minutes before adding a small amount of melted chocolate to the top and freezing until set
Recipe Notes
Nutrition information doesn't include any sweetener you may add to the raspberries
Nutrition Facts
Homemade vegan chocolate with raspberry filling
Amount Per Serving
Calories 862
Calories from Fat 720
% Daily Value*
Fat 80g123%
Saturated Fat 67g419%
Sodium 12mg1%
Potassium 842mg24%
Carbohydrates 55g18%
Fiber 20g83%
Sugar 23g26%
Protein 10g20%
Vitamin C 26mg32%
Calcium 76mg8%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.