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Course Dessert
Keyword chocolate, raspberry, summer, vegan
Servings 10


  • 1 cup cocoa butter melted
  • 2 tbsp coconut oil melted
  • 2 tsp raspberry powder
  • 4 tbsp agave syrup/rice syrup
  • 1 tsp ground vanilla
  • 1 pinch of salt


  • Melt the cocoa butter and coconut oil in a double boiler and remove from heat once melted.
  • Let the mixture cool for 10 minutes,  then stir in the raspberry powder, vanilla and salt. Add the sweetener and stir well. Make sure your syrup/sweetener is at room temperature when you add it - so when storing it in the fridge take it out way before you start making the chocolates.
  • Now take your silicone mould and set it on a tray then carefully pour the mixture into your silicone shapes. For that I usually use a  ladle - makes things so much easier.
  • Transfer the tray with the mould to the fridge for at least an hour so the Summer Raspberry Chocolates can harden. Enjoy!