This choc raspberry bomb recipe is – well – the bomb

By on September 8, 2017


This choc raspberry bomb recipe is – well – the bomb

This choc raspberry bomb recipe is – well – the bomb

Luke Hines,Healthy Made Easy bodyandsoul.com.au

There’s just no other way to describe such deliciousness.

Photo: Luke Hines

I love these bite-sized chocolate and raspberry morsels. Not only do they celebrate two of my favourite flavours, but they also provide a fun new take on popcorn for the kids!

Serves: 6

Ingredients:

Choc-raspberry bombs:

  • 200 g fresh raspberries
  • 1 tablespoon maple syrup
  • 90 g (1 cup) desiccated coconut
  • 2 medjool dates, pitted
  • 3 tablespoons coconut oil, melted
  • 125 g (1 cup) Rad Raw Chocolate (see below)

Rad Raw Chocolate:

  • 220 g (1 cup) cacao butter
  • 120 g (1 cup) cacao powder
  • 3 tablespoons maple syrup
  • 1 vanilla pod, split and seeds scraped

Method:

  1. Line a baking tray with baking paper.
  2. Put the raspberries, maple syrup, desiccated coconut, dates and coconut oil in a food processor and pulse together briefly to form a thick, chunky paste.
  3. Roll the mixture into walnut-sized balls using your hands and insert a toothpick into the centre of each. Arrange the skewered balls on the prepared baking tray and transfer to the freezer for 15–30 minutes to chill and firm up.
  4. Meanwhile, melt down the Rad Raw Chocolate ingredients in a small saucepan over low heat, stirring as you go, until thick and creamy. (Note: You can store this chocolate mix for 1 month in an airtight container in the fridge, or up to 3 months in the freezer).
  5. Once chilled and using the toothpicks to hold, dunk the balls into the melted chocolate to coat them completely. Place the coated balls back on the baking tray and return to the freezer for 5–10 minutes, or until the chocolate has set.
  6. Enjoy straight away, or keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

Tip: This super-versatile recipe can also be made using strawberries, blackberries or even cherries in place of the raspberries.

This recipe is from Healthy Made Easy is published by Plum RRP $39.99



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