Raspberry Cashew Chocolate Hearts

Name: Raspberry Cashew Chocolate Hearts | Vegan, Gluten-free
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 2/3 cup Artisana Organics Cashew Butter; 1-2 Tablespoons maple syrup (optional); 2/3 cup raspberry jam; 16 oz vegan dark chocolate; 2 Tablespoons Artisana Organics Coconut Oil; 2 Tablespoons vegan white chocolate **for decorating. (Optional) + additional coconut oil; Freeze dried raspberries for decoration (optional)

Raspberry Cashew Chocolate Hearts | Vegan, Gluten-free

Recipe and Image By Clairebear Bites

Rated 5.0 stars by 3 users

Servings

10 - 12 chocolates

Cook Time

60 minutes

A fun, delicious twist on the filled chocolate classics using better-for-you ingredients, including our Raw Cashew Butter, to spark passion in your heart. Layers of luscious dark chocolate, creamy all natural cashew butter fudge and lots of LOVE!

Ingredients

2/3 cup Artisana Organics Cashew Butter
1-2 Tablespoons maple syrup (optional)
2/3 cup raspberry jam
16 oz vegan dark chocolate
2 Tablespoons Artisana Organics Coconut Oil
2 Tablespoons vegan white chocolate **for decorating. (Optional) + additional coconut oil
Freeze dried raspberries for decoration (optional)

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Directions

Begin by melting the 16oz of dark chocolate in a microwave safe bowl, along with the coconut oil. Microwave in 30 second increments until fully melted. Or use a stove top method to melt ingredients.
Add 1-2 teaspoons of the chocolate to the base of your heart shaped silicone mold. *adjust accordingly to the mold size.
Spread the chocolate up the sides using the back of a spoon then freeze for 5 mins (or until set)
While the chocolate base is setting, mix the cashew butter with the maple syrup (if using)
Once the chocolate is set. Remove from the freezer and add 1-2 teaspoons of the cashew butter mixture, and press down slightly. Then, add the same amount of raspberry jam.
Cover with more dark chocolate to the top of the mold and add to the freezer again.
Once the hearts have set, remove from the freezer, press out of the molds, and place on a rack or plate for decorating.
If you would like to use white chocolate, simply melt in the microwave with a little coconut oil (this makes it perfect for drizzling!)
Then With the remaining dark chocolate and white chocolate , drizzle half the hearts, using a teaspoon, with dark chocolate and the other half white chocolate!
Finish by dusting each corner of the hearts with freeze dried raspberries.
Happy choc biting!

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