Raspberry & Rose Chocolate Bunnies

Credit: Belinda Blake | Eat Yourself Fabulous

Belinda says: “I love this chocolate recipe and have adapted it using a variety of flavours, but this is one of my favourites. Rose and raspberry work together beautifully and, blended into a rich dark poly-phenol-packed chocolate, really do make the heart feel good!”

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Makes approx 9 small chocolates in sweet cases / 30 chocolates using sweet moulds

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Ingredients:

• 3 tbsp cocoa butter
• 6 tbsp cocoa powder
• 6 tbsp maple syrup
• ½ tsp vanilla extract (optional)
• ½ tsp rose water
• 2-3 tsp freeze-dried raspberries

Method:

1. Melt the cocoa butter in bowl over a small saucepan of barely simmering water until melted. Stir in the cocoa powder and then add the maple syrup and rose water and mix to combine.
2. Taste and tweak flavourings if necessary.
3. Blend half of the freeze-dried raspberries into the chocolate, then pour the chocolate into sweet cases, or into chocolate moulds. Sprinkle on the rest of the freeze-dried raspberries, then transfer into the fridge to set.

These are best kept in the fridge until required (and are all the better for being eaten slightly cold). 

 

Sweet & Sour Gummy Sweets

Belinda says: “These mouth-tingling chewy sweets are packed full of colourful polyphenols, vitamins and protein, and provide a healthy, as well as a delicious sweet-treat.”

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Makes approx 30 sweets using moulds

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Ingredients:

• 100ml sour cherry juice concentrate
• 3tbs honey
• 3tbsp grass-fed gelatin
• 1 tsp lemon or lime juice (add one more if you want more zing!)
• Flavourless oil (eg: Rice Bran Oil)
• Xylitol (optional)
• Silicon sweet moulds or ice cube trays

Method:

1. Grease your moulds with a little flavourless oil (this will help make the job of peeling the gummy sweets from them a lot easier!).
2. Pour the juice, sweetener and lemon juice into small saucepan. Heat gently, stirring occasionally, until the juice is hot but not boiling.
3. Slowly sprinkle the gelatin into the sweetened juice and whisk until it's fully dissolved (do not let the liquid boil however).
4. Pour the mixture into sweet moulds then place these into the fridge for at least 2 hours. When set, pop the sweets out of the moulds.

You can either enjoy the sweets as they are, or you could sprinkle them with a little xylitol to make them less sticky to handle. They will keep for 3 to 5 days in a sealed container in the fridge.