Raspberry Chocolate Hearts

With Valentine’s Day fast approaching, we teamed up with the talented Hazel & Cacao to create a romantic, healthy and delicious V-Day treat.

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With Valentine’s Day fast approaching, we teamed up with the talented Hazel & Cacao to create a romantic, healthy and delicious V-Day treat. Unlike most valentines chocolates, these little hearts are refined sugar free and loaded with plant based protein and healthy fats. These tantalising chocolate bites are the ideal healthy treat to make for your loved one or to treat yourself – and not just at Valentine’s Day but any time of the year. Please note: You will need some little heart molds (or any small raspberry sized shape would work).

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Raspberry Chocolate Hearts

Ingredients

  • 2 TBSP cashew butter
  • 3 TBSP coconut oil
  • 3 TBSP raw cacao powder
  • ½ tsp vanilla extract
  • 1 TBSP raw honey or maple syrup
  • about 20 raspberries fresh or frozen, depending on the size of your molds.

 

Method
  1. Place all ingredients except raspberries in a small pot over low heat and gently mix and melt down the cashew butter and coconut oil until all ingredients are well combined
  2. Place 1 raspberry into your heart shaped chocolate mold (or any shape mold)
  3. Pour chocolate into molds covering the raspberries
  4. Set in the freezer for at least 20 minutes to set. It may need a little longer depending on the size of your mold. Enjoy!

Made by Hazel & Cocoa

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Rose White Chocolate Bark with Raspberries & Pistachios

This incredibly simple recipe was created by the talented Hazel & Cacao and is a quick and easy treat to make when you only have limited time.

This incredibly simple recipe was created by the talented Hazel & Cacao and is a quick and easy treat to make when you only have limited time. This recipe involves using vanilla and rose herbal tea to give the bark a delicious, subtle rose flavour. You could also use rose water if you have it on hand. The cashew butter adds a creamy and delicious flavour while the bright and beautiful raspberries and pistachios add a festive, colourful touch.

Ingredients
  • ½ cup cacao butter
  • ¼ cup cashew butter
  • 3 TBSP raw honey or light agave syrup if strict vegan
  • ¼ tsp vanilla extract
  • 1 TBSP rose and french vanilla herbal tea or use a little bit of rose water
  • Raspberries and chopped pistachios as garnish
Method
  1. In a small saucepan, begin by gently melting down your cacao butter on low heat until it turns into a liquid
  2. Remove from heat
  3. Add the cashew butter, honey, vanilla and rose tea/water and mix with a spatula until well combined
  4. Line a baking tray with baking paper and pour out your mixture onto your tray
  5. Spread evenly until a thin layer is formed and sprinkle over raspberries and pistachios
  6. Freeze for about 4 hours until set
  7. Break or cut into pieces and enjoy

Chocolate Chia Pudding

Who says you can’t have chocolate for breakfast? Treat yourself with this deliciously guilt-free Chocolate Chia Pudding recipe – it’s Vegan, dairy-free and gluten-free!

Who says you can’t have chocolate for breakfast? Treat yourself with this deliciously guilt-free Chocolate Chia Pudding recipe – it’s Vegan, dairy-free and gluten-free!

This recipe takes very little preparation time and is a naturally great way to maintain a healthy diet while still indulging in those sweet cravings. Get creative and customise this pudding with your own choice of toppings – we recommend adding fresh fruit or chocolate chips for a little extra yum!

Serves: 2
Ingredients
  • 4 tbsp Chia seeds
  • 1 cup Almond milk
  • 1 tbsp Unsweetened cocoa power
  • 1 tbsp Rice Malt Syrup / Brown Rice Syrup
  • 1 tsp Vanilla Extract / Essence
  • 1/2 tsp Cinnamon
Method
  1. Mix all ingredients together well in a bowl or jar
  2. Cover and leave in fridge overnight, or for at least 6 hours
  3. Serve on it’s own or with toppings – my favourites are strawberry slices and shredded coconut
Notes
  • Feel free to sub your favourite milk for almond milk
  • Feel free to sub rice malt syrup for maple, honey etc
  • If you are a cacao fan, feel free to sub that for cocoa powder.

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