Homemade Chocolate with Raspberries

Homemade Chocolate with Raspberries
Homemade Chocolate with Raspberries

Ever since I saw a video of this simple recipe on my Instagram feed I couldn’t wait to try it.  But in the midst of holiday traditional baking and festivities I didn’t get to it until New Years Eve.  It comes together so quickly, literally, it takes 5 minutes to prepare and then sets in the freezer for an hour.  It is amazing, with just the right amount of sweetness from maple syrup, tartness from the raspberries wrapped in smooth, silky, rich chocolate that you have made yourself.

I have been experimenting with making chocolate for a while.  Various recipes using cocoa butter, coconut oil, honey, cocoa powder etc with varying results.  I like that this recipe includes some nut butter and nut milk and makes a soft chocolate that is a delicious fudge like dessert. A perfect sweet treat that is easy to vary based on seasonal fruit or what ever combination you like.

Although my family tells me they could eat this everyday, it is luxurious enough for special occasions.  When liquid it would pour nicely into molds, such as hearts for Valentine’s Day or other shapes for other special days. Packaged up in a special box, what a lovely gift it would be.

This recipe was featured in the January 2016 #weshouldcocoa challenge at Tin and Thyme and Lovely Appetitie.

Homemade Chocolate with Raspberries

100 grams cocoa butter *

1/4 cup maple syrup

4 tablespoons cocoa powder

2 tablespoons cashew butter or other nut butter

1/4 cup coconut milk or almond milk

fresh raspberries

Prepare small cookie sheet or pan by lining with parchment paper.  In a small saucepan melt the cocoa butter with the maple syrup.  When melted whisk in cocoa powder until well blended.  Add nut butter and coconut milk and whisk until combined.  Pour onto parchment paper and spread out a little (I simply tilted the pan to spread evenly)  Sprinkle with fresh raspberries and freeze for one hour.  Cut into pieces and serve.  Store in the refrigerator.

*For those in the Metro Vancouver area, cocoa butter is available at Galloways.

This recipe is from feedfeed as part of Edible Holiday Gifts.  https://feedfeed.info/edible-holiday-gifts

20 thoughts on “Homemade Chocolate with Raspberries”

  1. I love homemade desserts! A combination of chocolate and raspberries
    sounds heavenly.This recipe looks very easy to make, so I'm excited
    to give it a try!


  2. This looks fantastic! I'd never thought of making my own chocolate.
    And I love raspberries so will have to give this a go! Thanks for
    linking up to #weshouldcocoa


  3. Mmmmm…chocolate and raspberries are divine! I normally make my bark
    with free dried raspberries or other freeze dried fruit, but I must try
    it with fresh fruit!


  4. I ave en many recipes which use choco chips to make choco bark. Love your idea of making a chocolate at home with from scratch ingredients🙂


  5. Oh your chocolate looks wonderful. Raspberries and chocolate are such a great combination. I’ve had a go at several chocolate recipes with varying degrees of success. Adding nut butter is a new one, but has got to be a good thing. Thanks for joining in with #WeShouldCocoa.

    Liked by 1 person

  6. This divine, though parts were runny. Maybe need to cook longer, or mix better? It is pricey, $18 for just the cacao butter, raspberries, & coconut milk. Though I could make two batches with what I bought. I got cacao butter , which I read on the internet is raw cocoa butter (whole foods told me it is the same thing)


    1. Hello! Thanks for letting me know. Did you freeze it? If it is runny, it should be frozen for a little longer. It should be firm enough to cut completely into pieces. I have only made it with cocoa butter which I can buy locally for a few dollars for a small package. I do believe cocoa butter and cacao butter are the same thing but I also have found cacao powder is much more expensive than cocoa powder. Thanks for trying the recipe and best wishes.


      1. I did freeze it, but I was looking to minimize the time so as not to over freeze the berries.
        But I keep extending the time until most of it was solid or seemed so. How long does one freeze it.

        Most of it was firm , easy to cut into pieces, even much later in the Refridge. It had a runny center though. Does freezing it longer keep it from thawing in the refridge, via some sort of chemical change?

        I am going to try less milk. Maybe freeze overnight and add the berries later?

        Liked by 1 person

      2. One hour in the freezer is what I have used and it sets up beautifully. And yes, it stays firm in the fridge afterwards. I am not sure why it was runny for you. Perhaps the size of pan? I used a cookie sheet and it was spread quite thin (about 1/3 inch, like in the picture).


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s