Christmas Eggless Facebook Live Recipes Sweets and Truffles Valentine's Day Vegan

Vegan Raspberry Ruffle Chocolates

Take a trip down memory lane and make these delicious Vegan Raspberry Ruffle chocolates either as a chocolate bar or individual small chocolates. They are so tasty you will be wanting to keep them for yourself!

What is Vegan Raspberry Ruffle Chocolate?

These Vegan Raspberry Ruffle Chocolates are made using non-animal products. The Raspberry Ruffle filling is mostly coconut sweetened with condensed milk and our fabulous Natural Flavoured Icing Sugar. Then coated generously in dark chocolate.

In addition, you can also try making this delicious non-dairy chocolate overload cake using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

You can watch the Facebook live on our YouTube Channel by clicking this link. Please don’t forget to subscribe to our channel, it is free and you will receive notifications of future lives.


46g Vegan Raspberry Flavoured Jelly Crystals
200g Desiccated Coconut
200g Vegan Condensed Milk
75g Sugar and Crumbs Raspberry Ripple Natural flavoured Icing Sugar
Fractal Fulfil Edible Gel Pink
200g Dark Callebaut Chocolate
1. Put all the dry ingredients into a medium-size bowl and mix until well combined.
2. Add the Vegan Condensed Milk and a drop of the pink edible gel, mix until all the dry ingredients have been coloured and combined together in the bowl. This will be a sticky ball of mixture.
3. Tip the mixture into a shallow tray and level out using a pallet knife. Pop it in the freezer for around 20 minutes until it has set enough for you to handle it.
4. Melt the Callebaut Chocolate in the microwave in short bursts until it is a smooth liquid.
5. Cool the Chocolate down by adding a few Callebaut Chocolate drops at a time until the chocolate liquid is cool on your lip.
6. Take the Raspberry Ruffle Mix out of the freezer and decant from the shallow tin.
7. Shape and cut the Raspberry ruffle mix to how you want it, I have found that using a small silicone mould helps keep the chocolates a uniform size.
8.Using a fork dip each sweet separately into the chocolate and ensure it is well coated, Wipe the bottom of your fork on the rim of the bowl to take off excess chocolate from the bottom of the sweet and place on a piece of baking paper or a chocolate transfer sheet if using one.
9. Allow to dry completely in the fridge and then carefully peel them off the baking paper or transfer sheet if used.
10. Store in a cardboard box or in sealed candy bags. these chocolates will keep for up to a month.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *