Raw Vegan Raspberry Cream Chocolates

Raw raspberry cream chocolates

In my world, every day is a celebration of chocolate, which is why I’ve become addicted to making my own raw, vegan chocolate.

It’s super simple to make, tastes incredible, AND you know exactly what goes into it. Win, win. After enjoying my Salted Caramel Chocolates a few weeks back, I’ve become even more into these…

Raw Raspberry Cream Chocolates.

As a kid, raspberry cream chocolates (those of Quality Street and Roses fame) were always my favourites. And the second I discovered just how incredible cashew cream could be – and how wonderfully it absorbs whatever flavours you use with it – I knew I had to make my own.

This raspberry cashew cream is so delicious that I’ve been eating it on its own, straight from a bowl. I’ve also served it on top of pancakes, spooned onto Paleo cupcakes…you name it, I’ve eaten it!

Anyway, I think this is the most delicious combination of them all.

Raw Raspberry Cream Chocolates

Raw chocolates


  • For the dark chocolate –
  • 1/3 + 1 tbsp cacao butter (I used Nutriseed)
  • 2 tbsp cacao paste (I used Nutriseed)
  • 5 tbsp cacao (I used Lucy Bee)
  • Sweetener of choice, to taste (I used Sukrin icing sugar, but maple syrup is also good!)
  • 1/4 tsp vanilla powder
  • Pinch salt
  • For the white chocolate –
  • 1/2 cup cacao butter
  • 1/4 cup cashew butter
  • 2 tbsp maple syrup
  • 1 tbsp Sukrin icing sugar
  • 1/4 – 1/2 tsp vanilla powder
  • For the raspberry cashew cream –
  • 1/2 cup cashews, 4-6 hours
  • 1 tbsp maple syrup
  • 1 tbsp Sukrin icing sugar
  • Raspberry powder, to taste (I used around 2 tbsp)


  1. Start by making your cashew cream by blitzing all ingredients together until smooth. Be patient, scrape down the sides and keep going – you don’t want a lumpy, bitty cashew cream! Set aside.
  2. Make your chocolate by gently melting the cacao butter, then whisking the remaining ingredients in. You may need to blend until completely smooth. Pour a tsp of your chosen chocolate (white or dark) into a chocolate mould, then place in the fridge to set.
  3. Spoon over a blob of raspberry cashew cream, then cover with more melted chocolate (you may need to reheat if it’s solidified in the pan). Place back in the fridge to set for a few hours, then remove from the moulds and devour!
  4. Once your base has set, remove it from the freezer and allow to warm slightly before cutting into bars. Once you have your bar shapes, gently melt together the dark chocolate with the coconut oil, then dunk each Mars bar into the chocolate to coat. Place on a tray lined with baking paper and leave to set before devouring.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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