Raspberry Chocolate Bombs

Suitable for all starseeds. These chocolate bombs are a sweet treat great for any vibration! Vegan and gluten free, you can feel good about eating one…or five!

Yield: 12 chocolate bombs

Filling Ingredients:
1 cup coconut butter, room temp/softened
1½ cups raspberries (approx one pint and a half)
2 tbsp maple syrup

Chocolate Shell Ingredients:
1 cup good quality semi sweet or dark chocolate (your preference, I like the semi sweet as it is not as bitter)
¼ cup cacao butter
Flaky sea salt, garnish (optional)

Method:
1 - Mix coconut butter, raspberries, and maple syrup in a food processor until smooth.
2 - Pipe mixture into either a small ice cube tray* or form small balls with your hands.
3 - If forming balls by hand, place on a tray/plate lined with parchment paper and freeze until firm, about 1 hour.
4 - When mixture is firm, if you did the ice cube tray method, pop bombs onto tray.
5 - Using a double boiler method (small pot with a bit of water, brought to a boil with a glass bowl on top), place the chocolate and cacao butter in the bowl. Melt on low heat, stirring with a spatula. Chocolate should be smooth and glossy.
6 - Dip the frozen raspberry balls into the chocolate, coating completely. Carefully place onto parchment lined baking tray and top with a bit of sea salt while the chocolate is still wet. Place back into freezer and allow to set, 30-40 minutes.
7 - Raspberry bombs are ready to serve! Keep in the fridge for up to five days or freeze and take them out when needed. Enjoy!

*Note: I used a small rounded ice cube tray I found at a dollar store, you can use any mold you like and have fun with it!