Raspberry Rose Chocolate Bites with Rishi and Mucuna
Ingredients
For the Rose Cream
- 1 cup raw cashews, soaked for 4 hours
- 1/3 cup pure maple syrup or preferred sticky sweetener
- 1/2 cup almond milk
- 1 tsp pure vanilla extract
- 2 Tbsp animamundiherbals rose powder
- 2 tsp animamundiherbals mucuna powder
- 45g cacao butter
- 3/4 cup fresh or frozen raspberries
For Raspberry Chia Jam
- 1 1/2 cups raspberries
- 2 Tbsp water
- 2 tsp chia seeds
- 2 tsp fresh lemon juice
For Chocolate Coating
- 200g preferred chocolate
- 2 tsp animamundiherbals reishi powder
Preparation
Melt the cacao butter using a double boiler method
Add cacao butter to a heatproof bowl.
Set the bowl over a saucepan with 2cm of simmering water.
Ensure the bowl doesn't touch the water and melt slowly.
Once the cacao butter is liquid, remove the bowl from the heat and set it aside to cool.
Prepare the rose cream
Drain the soaked cashews and rinse them.
Add cashews to a blender along with all the other rose cream ingredients except the cacao butter.
Blend until the mixture is very smooth, stopping to scrape the sides and using the tamper if needed.
Stream in the melted and cooled cacao butter while the blender is running. Pour the liquid through the blender's steam hole at the top.
Divide the mixture between preferred moulds. It will be thick, so use a spoon to even it out.
