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Dark Chocolate: Raspberry-Rose, Cashew-Coffee & Peanut Butter
[Vegan]

LR By: Laine Rudolfa

Author Bio

I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health... Read More

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Dark Chocolate: Raspberry-Rose, Cashew-Coffee & Peanut Butter [Vegan]

3 bars

Dairy Free

Although you might be used to buying vegan dark chocolate at a store, making your own chocolate at home has many benefits. Not only do you have all the control over what kind and how much sugar you’re adding, but also you can create the wildest & most delicious flavor... Read More

Ingredients You Need for Dark Chocolate: Raspberry-Rose, Cashew-Coffee & Peanut Butter [Vegan]

For the base dark (~75%) chocolate:

1/2 cup cacao butter
3/4 cup cacao powder
1/4 cup date syrup (or maple syrup)

For the raspberry-rose flavor:

2 teaspoons freeze-dried raspberries
a few dried edible rose buds

For the salted peanut butter flavor:

1 tablespoon peanut butter
a healthy pinch of Himalayan pink salt
2 tablespoons chopped, roasted peanuts

For the cashew-coffee flavor:

2 tablespoons chopped, roasted cashews
1 teaspoon chopped coffee beans
1/4 teaspoon pure vanilla powder

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How to Prepare Dark Chocolate: Raspberry-Rose, Cashew-Coffee & Peanut Butter [Vegan]

First, make sure that all the equipment that you’re working with is completely dry! If the smallest water drop gets into the chocolate, it will seize up and you’ll have to start all over again.
Either in a double boiler (add about 1 1/4 inches of water in a saucepan, bring to boil and set another heatproof bowl on top of it where you can melt the cacao butter) or on a very low heat, melt the cacao butter.
Add the date syrup, mix in well and remove the bowl from the heat.
Finally, add the cacao powder and stir well until there are no clumps. Taste the chocolate and adjust the sweetness to your liking.
Next, take the first chocolate mold and fill it with the melted chocolate. Allow it to cool for a couple of minutes in the room temperature and generously sprinkle with freeze-dried raspberries and rose petals (remove them from the rosebuds). Place the raspberry-rose chocolate bar in the fridge to set.
Fill a half of the second mold with chocolate. Allow it to cool for a couple of minutes in the room temperature and pour over the peanut butter (this is going to be the “filling” for your chocolate). Then pour over the chocolate again until the mold is completely full. Generously sprinkle with chopped, roasted peanuts and a bit of salt. Place in the fridge to set.
Add 1/4 teaspoon of pure vanilla powder to the remaining chocolate, mix well. Fill the last mold with the vanilla-flavored chocolate. Allow it to cool for a couple of minutes in the room temperature and sprinkle with the chopped, roasted cashews and coffee beans. Place in the fridge to set.
Allow all chocolate bars to set in the fridge for about 2 hours or overnight (or in the freezer for 1 hour). When the chocolate has set, remove from the molds and enjoy! Keep in the fridge or freezer for up to a month.

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