Raspberry Belgium Chocolates
Filled with a light Raspberry Cream, coated with a dark Belgium Chocolate and topped with either chilli powder, cacao nibs, coconut, goji berries or left to their original dark chocolate shell. They are incredible soft and melt in your mouth!
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Raspberry Cream Filling:
*1/3 c soft Date + 3-4 tbls Filtered water
*3/4 c Raspberries
*1 1/2 tsp Lemon Juice
*1/4 c Coconut Oil
*1 tsp Vanilla extract
*1 Vanilla Bean
*Pinch of Celtic Sea Salt
Blend the dates and water until completely incorporated and resemble a paste. If it is still too stiff add more water 1 tbls at a time. Remove from the blender and set aside.
Blend the raspberries and lemon juice briefly and pour into a mesh sieve over a glass bowl in order to filter out the seeds. Use a spatula to move and push the raspberry pulp around in order to separate the juice from the seeds. The raspberry juice should yield 1/2 c of juice.
Blend all the ingredients until completely smooth. Pour into a bowl and cover with plastic wrap. Let set in the freezer for 20 min or until solid but not frozen, or leave overnight in the fridge.
To shape into balls, use a 1/2 tbls size measuring and scoop out the cream onto a wax paper surface. Roll into balls using the palm of your hands. The Raspberry Cream is a very soft cream so it starts to get too soft, then return to the freezer for 10 minutes or until solid. Once all the balls are rolled, return to the fridge until just before they are ready to dip into the Belgium Chocolate.
*1/3 c Cacao Butter
*1/3 c Cacao Powder
*3 tbls Agave Nectar
*1/2 tsp Vanilla Powder
*Pinch of Celtic Sea Salt
*Pinch of Chili Powder
Bring 2 cups of water to a simmer in a small saucepan. Place the cacao butter in a medium size glass bowl and place the bowl over the top of the saucepan. Stir with a wooden spoon until the cacao butter is completely melted. Stir in the agave, vanilla, salt and chili powder. Turn off the stove and while continuing to stir, shift in the cacao powder.
To dip each ball in the chocolate, place a toothpick in each of the Raspberry Cream ball. Dip it in the melted chocolate and continue to turn the ball until all the excess chocolate drips off. Holding the chocolate covered ball upright, slide just the tip of a fork off under the ball, very carefully slide the ball onto a non-stick sheet. Repeat until all the balls are covered.
If you like to add a little extra to the Raspberry Belgium Chocolate top with either chilli powder, cacao nibs, coconut or goji berries. Place back in refrigerator to set the chocolate.