Raw Chocolate with Raspberry Cream


vday chocolates

So let me first kick start today by wishing you a very Happy Valentine’s Day. I hope your day is filled with red roses, cozy cuddles, electrifying kisses and romantic escapades. I may not be able to grant you these heart-stirring gifts, but I’ve got something way sweeter that you’re going to love even if mushy is not your thing.

Raw, vegan, gluten-free, dairy-free, guilt-free but still ridiculously yummy home made CHOCOLATES. And yes, they’ve got pink fillings without the food coloring. And because the main ingredient is the beautiful organic Cacao Butter (one of my favourite ingredients ever!), these bite-sized delights are packed with antioxidants, essential fatty acids minerals and Serotonin. There’s really no way better way to show your Valentine how much you care!


Oh, and just to assure you, they’re super easy to make so throw that sexy apron on and get cooking! Oh, and if there ain’t no one worthy of these irresistible Valentine treats, you’ve got these yummy, non-fatty goodies all to yourself!

Raw Chocolate with Raspberry Cream

Recipe Type: raw, vegan, dairy free, egg free, gluten free, low carb, dessert

Author: www.askinnydish.com

Serves: 11-12 pieces (small size)


    Raw Chocolate
  • 1/2 cup Cacao Butter (1/2 cup when melted)
  • 2/3 Cup Cacao Powder
  • 2-3 tbsp Agave or Maple syrup
  • Raspberry Cream Filling (you will have leftover which you can freeze)
  • 2/3 cup Raspberries
  • 1/8 cup Cashew nut butter
  • 1/8 cup Coconut Oil (virgin, cold pressed)
  • 1/2 tbsp Agave or Maple syrup
  • Pinch of Sea salt
  • Squeeze of Lemon
  • 1/8 tsp pure Vanilla extract


  1. Melt the cacao butter in a bowl over a saucepan of boiling water. When completely melted (which is at approx. 34.1 °C, making it still raw), stir in the cacao powder and agave until well combined. Remove the hot bowl from heat and set aside.
  2. Place all the ingredients for the raspberry filling in a blender or food processor and blend well. Pour the content into a small bowl and set aside.
  3. Assembly
  4. Fill your chocolate mold of choice (or ice cube tray), about a third way through each cavity (the remaining chocolate will be used later). Freeze it for 10 minutes (or until it hardens) then remove from freezer.
  5. Then spoon some of the raspberry cream filling on the center on top the the hardened chocolate in each cavity and put it back in the freezer for about 20 minutes (or until it hardens) then remove from freezer.
  6. Lastly, pour the remaining chocolate over the hardened raspberry cream in each cavity till almost filled and return them to the freezer for another 10 - 15 minutes.
  7. Remove the mold from the freezer and set aside few minutes before popping them out of the cavities and eating!


Keep these chocolates refrigerated till you are ready to eat because they soften quite quickly at room temperature. Remember to go organic whenever you can.

By the way, I love getting my organic Cacao Powder & Cacao Butter from Be Super Natural. If you're in Dubai, the store is located at Galeries Lafayette on Level 2 (Gourmet section) inside The Dubai Mall.

Hope you have a super sweet & love-filled day!


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2 thoughts on “Raw Chocolate with Raspberry Cream

  1. heidi

    Hi I’m wanting to make your lovely chocolates, but can’t seem to read the measurements for the cashew butter, coconut oil and vanilla extract.
    Could you let me have the measurements. not sure is it is 1/8 or 1/3???

    P.S. they do look yummy!

    1. serina Post author

      Hi Heidi! Nice to hear you want to try out the chocolates. Sorry for the small font on the recipe as this is the size that that’s available with the plugin! I need to find a way to enlarge the fractions. The measurements for cashew butter, coconut oil and vanilla extract are all 1/8 of a cup. If you don’t have the 1/8 cup just measure it up to half of 1/4 cup! Enjoy! :)


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