For the Basic Raw Chocolate, place all of the ingredients and a pinch of sea salt into a saucepan and simmer over a low heat. Melt until smooth. Remove from the heat and pour into silicone moulds or mini cupcake cases until 1/3 full. Refrigerate and allow to set for 30 minutes.
To make the Marshmallow Filling, dissolve the gelatin in 1/4 cup of cold water and let it sit for 5 minutes to become gel-like. Heat the coconut milk, vanilla, stevia and a pinch of sea salt in a saucepan over a medium heat until almost boiling. Remove from the heat and stir in the gelatin until well-combined.
Remove the Basic Raw Chocolate from the fridge and pour 1 teaspoon of Marshmallow Filling into each mould. Return to the fridge for 30 minutes.
Pour the remaining Basic Raw Chocolate on top of the Marshmallow Filling and place the moulds back into the fridge for 1 hour or until set.
I Quit Sugar
April 13, 2023
Hey Kellie, yes feel free to sub in any sweetener you prefer! Erythritol and monk fruit work quite well, but any type will do – just be sure to make adjustments for sweetness. Enjoy!