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Dairy Free Raspberry Chocolates

These Dairy-Free Raspberry Chocolates are rich, smooth, and irresistibly fruity. Made with just five ingredients and no need for baking, they’re a perfect sweet bite that’s naturally vegan and ideal for gifting or indulging.
Print Recipe
Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings 12

Ingredients
  

  • 100 g coconut oil
  • 5 tablespoons cocoa powder
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 100 g fresh raspberries

Instructions
 

  • Add coconut oil to a heat-proof bowl. Microwave in 10-15 second intervals, stirring in between, until fully melted.
  • Stir in cocoa powder, maple syrup, and vanilla extract until smooth and glossy.
  • Pour a teaspoon of the chocolate mixture into each section of a silicone mold or ice cube tray.
  • Place one or two raspberries in each section.
  • Cover with more chocolate until raspberries are hidden.
  • Freeze for 10–15 minutes until fully set. Alternatively, chill in the fridge for about 30 minutes.
  • Once solid, pop chocolates out of the mold and store in an airtight container in the fridge until ready to enjoy.

Notes

  • Make sure raspberries are dry to avoid extra moisture.
  • Use mini muffin liners if you don’t have a mold.
  • Add a pinch of flaky salt or crushed nuts on top before chilling.
  • For a smoother chocolate, sift the cocoa powder before adding.
  • Keep refrigerated as coconut oil melts at room temperature.