These frozen white chocolate & raspberry bites were the result of some joyful experimentation on the Eve of St. Valentine. They melt in the mouth and delight the senses, without being too sweet or overpowering in any way. Step One - Cacao Butter:
2oz. Organic, fair trade RAW cacao butter
Bowl of hot water
Glass or ceramic measuring cup (or something similar - I used a ceramic mug)
1. Chop cacao butter into small, easily dissolvable pieces
2. Place cacao butter into glass or ceramic cup (water in bowl should surround cup - do NOT allow water from bowl to enter cup or come in contact with cacao butter).
3. Place cup into bowl of hot water & leave to melt (additional hot water may be added to maintain temperature warm enough to melt all cacao butter).
- Whilst waiting for cacao butter to melt, continue on to step two.
Step Two - Sweet Raspberry Almond Cream:
Handful RAW (unpasteurised) almonds, pre-soaked & peeled
¼ C water
1tsp virgin coconut oil (RAW & unrefined)
1½ Tbsp ground organic dried raspberries (or organic raspberry powder)
4 dates (I used 3 Barhi & 1 Medjool)
Juice of ¼ lemon
¼ tsp organic vanilla extract
Pinch of Celtic sea salt
Blend these items in Vitamix blender items until a creamy paste is formed.
Step Three - Blend:
Once all cacao butter pieces have melted & turned into a clear liquid, pour into Vitamix with sweet raspberry almond cream. Blend all items together until smooth.
Step 4 - Moulding & Freezing:
Pour entire mixture from Vitamix into candy mould, or into a bowl or cup (if scooping later is your preference). Place in freezer & leave overnight.
Step 5 - Serve & Enjoy:
Serve & garnish as preferred, but please remember to keep cold until ready to relish!
