These chocolates don’t just look pretty – they’re also like small bites of chocolate heaven. The chocolates are very easy to make if you have a strong food processor. The only obstacle can be to get hold of cacao butter. I’ve seen it in my local health store but this I just bought online. The cashew butter gives the chocolates a truffle-like consistency.
Makes: About 20 pieces (depending on the size of your chocolate molds)
100 g cacao butter
100 g cashew butter
3 tbsp. maple syrup (adjust to taste)
3 tbsp. raw or unsweetened cacao powder (adjust to taste)
A pinch of salt
Toppings: Gold dust powder (for desserts) and freeze-dried raspberries (or whatever your heart desires)
Blend the cacao butter and cashew butter until the cacao butter melts
When the consistency is completely smooth add the syrup, cacao powder and salt (add a bit at the time to adjust the amount to your taste)
Transfer the mixture to chocolate molds (I used flower shaped ones) and decorate with gold and raspberry.
Keep the chocolates in the freezer and take them out just a few minutes before serving (they melt quite easily)
Try not to eat them all at once!