Raspberries are one of my favourite summertime treats, not only are they packed with antioxidants, which protect your body against inflammation and free radicals, but they’re full of fibre helping you feel full for longer. I always have a bunch of different varieties in the fridge and as the warmer months slowly roll to an end here in Sydney, I decided to get creative with some raspberries while they’re still available. I decided to mix them with my guilty pleasure…chocolate!
Now anyone who knows me will verify that I have a gnarly sweet tooth and chocolate is my go-to sugar hit of choice. I’m also one of those all-or-nothing types, so I obsess over one particular variety of chocolate at a time and that is all I’ll eat until the point in time comes to move on to the next chocolate variety. At the moment it’s chocolate honeycomb, you know those bite size pieces of honeycomb toffee smothered in decadent chocolate that melt in your mouth? The annoying thing about these are that because they’re ‘bite size’, I feel good because I only consumed one, but what my mouth has conveniently forgotten to tell my brain is that I also ate one an hour ago, you see where I’m going with this don’t you? I’ve fooled myself into thinking I’ve only had a small amount of chocolate honeycomb, but the reality is I’ve actually consumed the equivalent of two full size chocolate bars without even realising!
So let’s see if we can satiate that sweet tooth in a healthier, and tastier way – I originally saw this clever idea on instagram and I decided not only did they look delicious, but relatively easy to recreate. Of course you can always buy your own chocolate and melt it down, but I like my chocolate to be organic just like my raspberries and got creative making my own.
Here’s what you’ll need:
This chocolate recipe is the most simple one you’ll ever come across and all you need to do is add the ingredients to a bowl and mix well. The agave syrup makes it a little sweeter, so depending on how sweet or bitter you like your dark chocolate you can add more or less.
Once the chocolate is ready you’ll need a small snaplock bag to pour the chocolate into, then seal the top and cut a tiny hole in the corner of the bag to use like an icing pipe. I laid some baking paper down as well so that any chocolate you spill can set and be used later for decorating a dessert or to snack on.chocolate filled raspberries
Slowly pour the chocolate into the raspberries and then find somewhere to place them in an upright position until the chocolate sets, I got incredibly technical here reaching for the first thing I could find which happened to be a kitchen knife! It did the trick, but I’m sure you’ll be a lot more inventive in that department than I was.
You can place the berries in the freezer or the refrigerator depending on your preference, there’s no rules. Do not discard of any leftover chocolate – pour into chocolate moulds, or drizzle over any other seasonal fruit such as bananas or mangos that you may have in the kitchen. Happy snacking!