Raspberry ‘Cheese’cake Chocolates (Gluten, Dairy & Refined Sugar Free)

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My dad is an extraordinary man. Truly. When I think back on my years (so far) of having him as my father; I recall so many wonderful moments, reasons for gratitude, fun adventures, great companionship and gentle guidance I’ve been so privileged to have along the way.

I remember trips for ice cream on a hot summers day, the evening bible studies he thought up and wrote out for me – complete with awesome illustrations, all the teddies that came to life with their given personalities, the dancing around down supermarket isles, the car he bought me – my first set of wheels! And much more. By his example he taught me so much about faith, commitment, having fun, being respectful, honoring people, hard work, honesty & integrity, enjoying life, loving others well, and generosity. I will always be grateful for the kind of Dad he has been, and still is, to me.

Today Dad turns 60, and this weekend he and my mum are packing up; leaving this city we’ve all called home for the past 11 1/2 years. Only days before our little family heads off to a different city. I am truly going to miss not living near my parents but I know we’re both set on paths of wonderful adventures and enriching times.

I created these chocolates just for Dad, who loves all things chocolately and berryish. A plate of these finished were gobbled up as the wider family relaxed after the farewell event from his current job. They’re not too hard to whip up and once you get the hang of it you can play around with the flavours, changing it around to your guest’s delight and enjoyment. A wonderful celebratory bite-sized treat!

Happy Birthday Dad!! xo

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Raspberry ‘Cheese’cake Chocolates (makes approx 24)

 

Case:

300g/8.8oz dark chocolate, chopped (70% cocoa solids or higher. Lindt 90% is a great option!)

Or have a whack at making your own by doubling the Chocolate Shell Sauce recipe 😀

Filling:

1 cup cashews, soaked 3+ hours (or overnight)

2 tbsp coconut butter, optional

juice of half a lemon

1 cup raspberries (thawed if using frozen)

2 tbsp honey or pure maple syrup

1/2 tsp vanilla extract

 

Melt the chocolate in a double boiler or gently over a low heat on the stove – be vary careful not to burn! When melted and smooth, carefully spoon teaspoon amounts into the base of mini muffin cases (requires approx 24 cases) sitting in mini muffin tins. With the back of the spoon, spread the chocolate up the sides of the case to cover the base and sides. You should have approximately 1/3 of the melted chocolate left once you have done this (the remainder is to finish the topping). Place the chocolate shells in the fridge to set.

Meanwhile drain the cashews then add all the filling ingredients into the food processor or blender. Blend until you have a smooth, creamy mixture (you may have to stop a few times to scrape down the sides)

Fill the now hardened chocolate cases with spoonfuls of the ‘cheesecake’-like raspberry filling. Top with melted chocolate and sit in the refrigerator for 30mins to set.

Serve with tea or coffee, they make a delicious finish to a lovely meal!

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