Baking / Deserts
Luke Hines Eat Healthy Challenge – Choc-Raspberry Bombs
200 g fresh raspberries
1 tablespoon maple syrup
90 g (1 cup) desiccated coconut
2 medjool dates, pitted
3 tablespoons coconut oil, melted
125 g (1 cup) Rad Raw Chocolate
Line a baking tray with baking paper.
Put the raspberries, maple syrup, desiccated coconut, dates and coconut oil in a food processor and pulse together briefly to form a thick, chunky paste.
Roll the mixture into walnut-sized balls using your hands and insert a toothpick into the centre of each. Arrange the skewered balls on the prepared baking tray and transfer to the freezer for 15–30 minutes to chill and firm up.
Meanwhile, melt down the rad raw chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy.
Once chilled and using the toothpicks to hold, dunk the balls into the melted chocolate to coat them completely. Place the coated balls back on the baking tray and return to the freezer for 5–10 minutes, or until the chocolate has set.
Enjoy straight away, or keep in an airtight container in the fridge for up to
1 week or in the freezer for up to 1 month.
Rad Raw Chocolate
220g (1 cup) cacao butter
120g (1 cup) cacao powder
3 tablespoons maple syrup
1 vanilla pod, split and seeds scraped
Stir together all of the ingredients in a saucepan over a low heat until lovely and runny.
Use it in its melted state to top or dip deserts, or pour over a baking tray lined with baking paper and set in the freezer for about 30 minutes for a basic chocolate slab.
Store in airtight container in the fridge for up to 1 month or in a freezer for up to 3 months.