Raspberry and Rose Chocolate Bites
Ingredients
Rose cream
- 1 cup raw cashews, soaked 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
Raspberry chia jam
- 1 1/2 cups raspberries
- 2 Tbsp water
- 2 tsp chia seeds
- 2 tsp fresh lemon juice
Chocolate
- 200g preferred chocolate
- 2 tsp animamundiherbals reishi powder
Preparation
If using frozen raspberries, defrost first and use room temperature ingredients to avoid cacao butter setting too quickly.
Melt the cacao butter using a double boiler method: add cacao butter to a heat proof bowl, set it over a saucepan with 2cm of simmering water, ensure the bowl doesn't touch the water, and melt slowly. Once liquid, remove and set aside to cool.
Drain cashews, rinse, then add to a blender with all the remaining rose cream ingredients except the cacao butter. Blend until very smooth, scraping sides as necessary. Stream in the melted and cooled cacao butter while blending, then divide between preferred moulds and even out with a spoon.
Make the raspberry chia jam by heating 1 1/2 cups raspberries with 2 Tbsp water until softened, add 2 tsp chia seeds and 2 tsp fresh lemon juice, then let it cool and set.
Melt 200g preferred chocolate and stir in 2 tsp animamundiherbals reishi powder.
Assemble the chocolate bites by adding a layer of raspberry chia jam on top of the rose cream in the moulds, then pour the chocolate mixture over to coat and allow to set.
