Raw Chocolate Praline Hearts

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For the Raw Chocolate
100g CHOC Chick Raw Cacao Butter
6 tbsp CHOC Chick Raw Cacao Powder
3-4 tbsp Fruit Syrup or other natural syrup/sweetener (to taste)

For the Praline
1 1/2 cups almonds
1/4 cup + 2 tbsp maple syrup 

Topping
 Sprinkle of rose petals
 
You will also require 2 x heart shaped chocolate silicone moulds

     
Begin by making the praline.
Pre-heat the oven to 180c and line a baking tray.
 
In a small bowl, toss the almonds in the maple syrup then pour on to the lined baking tray.
 
Place in the oven to caramelize for 12-15 minutes, then remove from the oven and allow the almonds to cool.
 
Once the caramelized almonds have cooled, put them in a food processor and process until the almonds turn into a thick paste. This will take approximately 5 minutes, depending on your food processor.
 
Now onto the raw chocolate…Melt the cacao butter in a bowl over a pan of water on a low heat. Once melted, remove from heat and add the cacao powder, sweeten to taste with a runny natural sweetener (we love Sweet Freedom but can also use coconut nectar, agavey syrup, maple syrup or raw honey). Mix well with a metal whisk until blended.

Once you have made the raw chocolate, pour ¾ cup of the melted chocolate (put the leftover chocolate to one side) into a small bowl along with ¾ cup of the praline paste. Stir until well combined.
 
Transfer the chocolate praline mixture into the silicone moulds and set in the fridge. This will take approximately 30 minutes.
 
Once the chocolate praline has set, remove them from the moulds. Dip each of the chocolates in the remaining melted chocolate then place on a lined tray.
 
Sprinkle rose petals over the chocolates, then transfer them to the fridge to set.
Once set, transfer to a tupperware and store in the fridge.
 
Note. You will have some left over praline paste, you can store this in a jar and use this as a nut butter.