Chocolate Shell
• 200–250g good quality dark chocolate (70% works beautifully)
🥜 Almond Honey Centre
• 2 tbsp runny honey
• 4-5 tbsp almond butter
• Pinch sea salt
Filling
• Fresh raspberries @checkers_sa
• Raspberry chia jam (thick, not runny)
Quick Raspberry Chia Jam
• 1 cup raspberries
• 1–2 tbsp honey
• 1 tbsp chia seeds
Simmer 5 mins → mash → stir chia → cool until thick.
1. Melt chocolate gently over a double boiler.
2. Spoon a little chocolate into silicone heart moulds.
3. Tilt to coat sides.
4. Chill 5–10 minutes until set.
5. Mix honey, almond butter + salt until it forms a soft dough.
(If too sticky, add 1-2 tbsp almond flour.)
6. Press a thin layer of almond mixture into each mould.
7. Add:
• ½ tsp raspberry chia jam
• fresh raspberries
8. Cover with a little more almond mixture.
9. Seal with melted chocolate.
10. Chill until fully firm (30–45 mins).
11. Pop out and sprinkle with crushed freeze-dried raspberries or sprinkles!
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