Raspberry ripe

Raspberry ripe

Pana Chocolate, The Recipes
14 bites
25 mins
Armelle Habib, Chris Middleton

Berries and chocolate combine in this zesty chocolate. At Pana Chocolate, we love teaming tart fruit with our rich, raw chocolate, and these Raspberry Ripe bites get the balance just right. Using frozen raspberries, zingy orange zest for a hit of citrus and coconut for added texture, the mix is a winner for chocolate filling and as an accompaniment to your raw desserts.


Quantity Ingredient
50ml coconut cream
3 teaspoons coconut oil
3 teaspoons rice malt syrup
45g desiccated coconut
1/2 orange, zested
20g frozen raspberries
2-3 x 45g bars of pana chocolate raw cacao


Quantity Ingredient
chocolate moulds, (or similar)


  1. Combine all ingredients except the raspberries in a small bowl, and mix together thoroughly.
  2. Crumble the raspberries over the mixture and fold through gently.
  3. Spoon the mixture into lined chocolate moulds.
  4. Close the moulds with chocolate, then set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.


  • See the Techniques chapter for step-by-step instructions on making individual chocolates.

    If you would prefer to roll the mixture into balls, place it in the fridge to set a little first. Once the mixture is chilled, roll it into balls and place them in the freezer. Once frozen, drop the balls into melted chocolate and roll around to coat. Once coated, use a fork to pick up each ball. Tap the fork on the side of the bowl to remove excess chocolate. Place the balls on a tray lined with baking paper, then refrigerate until set.
refined sugar-free
dairy free
gluten free
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