Food for Thought: Raspberry Jalapeño Chocolates
BY AMANDA BIALEK
Nothing says “I love you a choco-lot” like a homemade treat. With Valentine’s Day right around the corner, it’s the perfect reason to add a bit of sweetness and spice to your weekend with raspberry jalapeño chocolates.
A little chocolate indulgence is all right on a special occasion, especially when it’s the healthiest kind like this recipe calls for. Quality dark chocolate (70%-85% cocoa) contains antioxidants, fiber and minerals like magnesium, zinc and iron. Research also shows that it may improve blood flow and help lower blood pressure.
So, treat yourself and your loved ones this Valentine’s Day by making these vegan chocolates. Check out the full recipe below.
5 ounces dark chocolate, chopped
½ fresh jalapeño, seeded and minced fine
⅓ cup fresh raspberries
2 tablespoons agave
chocolate molds (found at craft store or online)
In small saucepan over low heat, melt chocolate until smooth.
Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely.
Place in refrigerator for 5 minutes or until chocolate has set. Remove from fridge, repeat – brushing another layer of chocolate to coat, making a thick layer of chocolate ‘shell.’ Cool in refrigerator until set.
Meanwhile, mash raspberries together with agave and finely minced jalapeño. Fill each mold with raspberry jalapeño filling, leaving room at the top to seal with more chocolate.
Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set. Makes 12 chocolates.
This recipe is brought to you by your health care partners at LVPG Primary Care – reminding you a healthy outside starts from the inside. To learn about LVPG Primary Care or to find a provider near you, visit LVHN.org/primarycare. Ongoing nutrition education is important for your health. Remember to always talk with your doctor should you have any questions about nutrition or your dietary needs.