EASY Homemade Cherry Hazelnut Chocolates!

To a high speed blender add: raw cashew (you can soak these for an hour first if your blender isn’t strong), maple syrup, coconut butter, coconut milk, and cherry powder, blend until super smooth 

Set filling aside

Melt your Vixen bars over a double broiler or gently in the microwave at 20 second intervals, making sure not to burn chocolate

Using a silicone ice cube tray pour a heaping teaspoon of chocolate into 10 ice cube slots 

Pick the ice cube tray up and gently lean to each side, allowing the chocolate to coat up the sides of each slot

Place in the freezer to harden, 5 minutes 

Remove from freezer and spoon 1 tsp of filling mixture into each chocolate mold, flattening as best you can with the back of your spoon 

Using the remaining melted chocolate cover the filling, completing the chocolate square!

Place back in the freezer to harden completely, 20 minutes 

Remove from molds and using a sieve dust with more dehydrate cherry powder

Enjoy!