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Raspberry Chocolate Delights

 

Chocolate Butter Cups

If there’s a treat that can bring sunshine to a rainy day, it is chocolate. Even better is chocolate made with love. And a step above all of that is chocolate that was also grown and harvested fairly and with kindness.

We all love chocolate, right? There is, however, a darker side to the chocolate industry that we rarely ever hear about. Who would want us to know? Certainly not the big companies that use these beyond-questionable practices to bring us their sweet treats.

Chocolate has a long history behind it, with cocoa beans once being used as currency. It has always had value and a little magic around it. But not all chocolate treats are created equal.

Much of the chocolate supply you’ll find at your grocery store is the result of less-than-optimal child labor practices, where the trees themselves are loaded with chemicals and the children who harvest the cocoa pods are, well, children. The majority of child slave labor chocolate originates in Africa. Beyond the 12-14 hour work days of the children, commonly between the ages of 6 and 12,  the farms consistently deal with prolific insect populations and spray the pods with massive volumes of industrial chemicals. In Ghana, children as young as 10 spray the pods with these toxins without wearing protective clothing.

fair-trade-logo1What Can You Do? Always check for country of origin of your chocolate. Latin America and Mexico are typically better options.  And look out for the fair trade symbol on your chocolate. The one to the right is the most common in North America, but could vary based on where you live.

Even better and more fun, get to know the artisanal chocolate makers at your local farmer’s market, or take advantage of the opportunity when you’re travelling to go straight to the source.

On our trip to Bali this past winter, Josh and I had the chance to meet Benjamin Ripple, the real life Willy Wonka behind Big Tree farms who makes the best chocolate you ever had (and who might just be the source of your favourite raw cacao powder and coconut sugar!)

Big Tree Farms

Let your treats truly be sweet, through and through.

And now, try making these!

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Chocolate Raspberry (or Brazil Nut/Cashew Butter) Cups


  • Author: Meghan Telpner
  • Total Time: 10 mins
  • Yield: 12 1x

Description

A delicious chocolate treat made with the best love-filled chocolate ever.


Ingredients

Scale
  • 1/3 cup cacao powder
  • ¼ cup coconut oil
  • 1/4 cup cocoa butter
  • OR 100 gram bar of fair-trade bakers’ chocolate
  • 3 Tbsp raw honey
  • 1 tsp vanilla extract
  • + Your filling of choice (I split between crushed raspberries in half the batch, and a lightly salted blend of coconut butter, brazil nut butter and cashew nut butter)

Instructions

  1. Melt cacao powder, coconut oil and cocoa butter OR baker’s chocolate over low heat using a double boiler method (large pot with water, smaller pot inside the larger pot for melting chocolate, keeping direct heat away from pot with chocolate). Stir in honey and vanilla.
  2. Line one muffin tin, or two mini tins with liners and spoon chocolate into cups, just enough to cover the bottom. Transfer to freezer to set (about 10 minutes).
  3. Remove and add a dollop of your filling of choice.
  4. [url href=”https://www.meghantelpner.com/wp-content/uploads/2014/07/Image-21-668×542.jpg”][/url]
  5. Spoon more chocolate over top until filling is covered
  6. Place in freezer to set (15-20 mins)
  7. Enjoy!
  8. [url href=”https://www.meghantelpner.com/wp-content/uploads/2014/07/Image-351-668×375.jpg”][/url]
  • Prep Time: 10 mins
  • Category: Dessert

 

Want more chocolate inspiration?

WHAT ARE YOUR FAVOURITE HOMEMADE CHOCOLATE TREATS? SHARE YOUR LINK OR PIN BELOW. 

8 responses to “Raspberry Chocolate Delights”

  1. Lisa Mattes says:

    Dear Meghan, this was the sweetest (no pun, honestly!) email ever, it made me melt inside a little. The recipe is top notch as always, how long would you say can these treats be kept in the fridge or would you just leave them in the freezer? much love, Lisa

  2. Alex says:

    was inspired to spend some quality time on your site today after bumping into you at the CHFA!
    These look awesome! Love the idea of putting fresh fruit inside a truffle!

  3. Amanda says:

    Is the bakers chocolate semi sweet, unsweetened, or bitter sweet?

  4. Amanda says:

    Is now brand cocoa butter ok to use for these? I’ve only ever purchased it for skin care. Is there another brand that should be purchased specifically for food use?

  5. Joanne says:

    I make these on the regular! Most recently yesterday, they are sooooo good. Love cashew butter as a filling, and tried fresh passion fruit for a change. Delish!

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