Choc Raspberry Bombs

Ingredients

Chocolate

1 cup melted raw cacao butter

½ cup coconut oil

½ cup organic smooth peanut butter

1 cup raw cacao powder

1 tsp vanilla extract

½ cup organic maple syrup


Raspberry Balls

1kg frozen raspberries

500g desiccated coconut

½ cup organic maple syrup

½ cup coconut oil

Method

Line a baking tray or brownie tin with baking paper.

Chocolate

In a saucepan over medium-low heat, gently stir together melted cacao butter and coconut oil. Add peanut butter and heat, stirring frequently, for 3-4 minutes, or until peanut butter has softened and is completely incorporated into mixture.

Remove pan from heat and gently whisk in cacao power, vanilla and maple syrup. Keep whisking until thick, creamy and well combined. Taste and evaluate consistency and sweetness as follows:

•     for a thicker, darker chocolate, add more cacao powder

•     for a smoother chocolate, add more coconut oil

•     for a fudgy chocolate, add more peanut butter

•     for a sweeter chocolate, add more maple syrup.

Once chocolate is to desired taste and consistency, set aside to thicken and cool to room temperature.


Raspberry Balls

While chocolate is cooling, make raspberry filling. Place all ingredients in a food processor and blitz until well combined into a thick, wet paste that holds together when rolled in a ball. Desiccated coconut can vary, so add extra if you need to make the mix thicker and less wet; or add more coconut oil and raspberries if you need to make it slightly wetter. Be an intuitive cook here.

Once happy with the consistency of the mixture, roll into snack-size balls (I make smaller balls for a nice chocolate-to-filling ratio). Lay balls out on prepared tray and place in freezer to set for about 30 minutes. This helps when it comes time to cover them in chocolate.

Once raspberry balls are frozen and chocolate is at room temperature, using a spoon or wooden skewers lower balls into chocolate, getting even coverage over entire ball. Shake off any excess chocolate and place back on tray. Repeat with remaining balls.

Place finished balls in the freezer or fridge to set. They are best stored in the freezer and enjoyed cold.