Rad Raw Chocolate
1 cup cacao butter
1 cup cacao powder
3 tbs maple syrup
1 vanilla pod
Peanut butter filling
3 tablespoons peanut butter
Berry burst filling
1 handful of your favourite frozen berries
1 tablespoon shredded coconut, plus extra for garnish
3 tablespoons macadamia butter
1/2 vanilla pod, split and seeds scraped
1/2 teaspoon ground cinnamon
Pinch of ground turmeric,
Plus extra for garnish
Coffee crunch filling
3 tablespoons almond butter
1 tablespoon ground espresso coffee
1 teaspoon roasted coffee beans, crushed, plus extra whole beans, for garnish
Rad Raw Chocolate: Stir all the ingredients together in a saucepan over a low heat until lovely and runny.
Line a regular 12-hole or large 6-hole muffin tin with paper cases.
Melt down the rad raw chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy.
Make your filling of choice by putting your filling ingredients in a small bowl and stirring to combine (if you’re making peanut butter cups then there’s nothing to do here!).
Fill the paper cases one-third of the way up with the melted chocolate, then transfer to the freezer and leave to set.
Once set, spoon 1/2 teaspoon of your chosen filling over each chocolate base. Remelt the chocolate, then pour over the filling to cover. Top each with a little sprinkling of your chosen garnish (or leave plain if making peanut butter cups), then return to the freezer until set. Enjoy straight away or transfer to an airtight container and keep in the fridge for up to 2 weeks or in the freezer for up to 3 months.
TIP: Each filling makes enough for six large or 12 regular-sized cups. So, if you decide to make all four flavours, reduce each filling recipe by three-quarters.
This is an edited recipe extract from Healthy Made Easy by Luke Hines (published by Plum).