Raw Maqui Berry Chocolates

Raw Maqui Berry Chocolates

With Valentines Day fast approaching what better way to show your special someone that you care than by making them some delicious melt in your mouth raw chocolates.
Packed full of antioxidants and healthy fats these chocolates are sure to put a smile on everyone’s face but make sure you save some for yourself as they will be quick to disappear!

 

 

RAW MAQUI BERRY CHOCOLATES

INGREDIENTS

TOP MAQUI BERRY LAYER (purple and white part)

10 grams cacao butter 
2 Tablespoons extra virgin coconut oil
1 Tablespoon coconut cream
1 teaspoon maqui berry powder

BOTTOM DARK CHOCOLATE LAYER 

10 grams cacao butter 
3 Tablespoons extra virgin coconut oil 
¼ cup cacao powder
1 Tablespoon coconut cream
½ -1 Tablespoon coconut nectar (to taste)

1 x silicon heart mold or 12 x mini silicon muffin cases

METHOD

Place your silicon mold on a flat plate/tray that can fit in your fridge. For this recipe we used a silicon heart mold that made 15 small chocolates.

TOP LAYER

  1. Place the coconut oil and cacao butter in a small glass or ceramic bowl and place over a saucepan of simmering water (ensure the bowl does not touch the water). Stir until melted.
  2. Take bowl off the heat and add in coconut cream and maqui berry powder. Stir until well incorporated and transfer to a small jug.
  3. Carefully half fill the chocolate molds and place in the fridge to set. Approx. 30 minutes.

 

 You can tell when the chocolates are set as the tops should be a solid white colour.

BOTTOM LAYER

  1. Place the coconut oil and cacao butter in a small glass or ceramic bowl and place over a saucepan of simmering water (ensure the bowl does not touch the water). Stir until melted.
  2. Take off the heat and add in coconut cream, cacao powder and coconut nectar. Stir until well incorporated and transfer to a small jug.
  3. Take the set chocolates out of the fridge and carefully pour the dark chocolate layer on top.
  4. Return to the fridge to set. Ideally leave overnight.
  5. When the chocolates are ready pop them out of their silicon molds and eat!

Any leftovers are best stored in an air tight container in the fridge.