Vegan Raspberry Hot Cocoa Bombs

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Welcome to a world where decadent flavors and compassionate choices collide! In this post, we’re diving into the delightful realm of Vegan Raspberry Hot Cocoa Bombs. Picture this: a burst of rich cocoa mingling with the sweet tang of raspberry, all wrapped up in a cozy cup of warmth. 

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Get ready to elevate your hot cocoa game to a whole new level with this vegan twist that’s as indulgent as it is delicious. Join us on a journey of flavor exploration, where every sip tells a story of delectable goodness. Let’s stir, sip, and savor the magic together.

What’s a Vegan Raspberry Hot Cocoa Bomb?

Vegan Raspberry Hot Cocoa Bombs are a delightful blend of rich cocoa and sweet raspberry enveloped in a cozy cup of warmth. These bombs are not just treats; they’re flavorful adventures waiting to unfold. They bring together warmth and taste in a magical sphere that bursts with flavor when added to your favorite hot drink. 

To enhance your Vegan Raspberry Hot Cocoa Bomb experience, consider pairing them with freshly baked vegan cookies for rich cocoa flavor enhancement. Additionally, enjoy sliced fresh fruits like strawberries, bananas, and kiwi to complement the raspberry notes.

For a sweet touch, try adding coconut whipped cream as a delightful topper. These pairings will surely elevate your hot cocoa delight!

Vegan Raspberry Hot Cocoa Bomb Ingredients

2 cups dairy-free chocolate chips – these provide the main base for your hot cocoa bombs. They melt perfectly and create the velvety texture we all love in a hot chocolate. Plus, they’re vegan!

1 cup cocoa powder – This boosts the chocolate flavor in your hot cocoa bombs. Not only does it intensify the richness, but it also provides a deep color that makes your drink visually appealing.

1 cup vegan marshmallows – Who can resist the soft, pillowy texture of marshmallows? Vegan marshmallows provide a surprising twist when your hot cocoa bomb bursts open. They are a fantastic way to add some lightness and extra sweetness.

1 cup candied raspberries – These are the stars of the show! Candied raspberries add a fruitiness and slight tartness that balances the richness of the chocolate. Not to mention, they infuse your hot cocoa with a fantastic raspberry flavor that’s sure to delight your taste buds.

Tools:

Spherical mold

Microwavable plate

Small piping bag. A ziplock plastic bag will work too. Just cut a small hole in one corner.

Cupcake liners (optional)

An image of Vegan Raspberry Hot Cocoa Bombs.

How to Make Vegan Raspberry Hot Cocoa Bombs

Now that you have your ingredients, it’s time to create some magic with our Vegan Raspberry Hot Cocoa Bombs recipe. Let’s get started! 

  1. First, place the dairy-free chocolate chips in a microwave-safe bowl. Melt them in the microwave according to the package directions. 
  2. Make sure to reserve a small portion of the melted chocolate in a piping bag for later use.
  3. Next, carefully transfer the melted chocolate into the molds, forming several pairs of spheres. Use the back of a spoon to evenly spread the chocolate up to the edges of the mold. 
  4. Freeze the filled molds for about 5 minutes, or until the chocolate has completely hardened.
  5. Once set, start preparing the fillings. Fill one half-sphere with a teaspoon of cocoa powder, a marshmallow, and half a teaspoon of crushed candied raspberries. 
  6. Heat a plate in the microwave till it’s hot. Then, melt the edges of an empty half-sphere on the hot plate and immediately place it on top of the filling-loaded half-sphere, creating a full, sealed chocolate ball.
  7. Take the piping bag with the reserved melted chocolate, and squeeze out lines onto each cocoa bomb, alternating patterns for aesthetic appeal. 
  8. While the chocolate lines are still fresh and sticky, sprinkle some crushed raspberries on top for added texture and flavor. 
  9. Top it off with a whole candied raspberry, secured with a small blob of melted chocolate.
  10. Sit each cocoa bomb in a cupcake or muffin liner, then arrange them in a tray or container. 
  11. Refrigerate your cocoa bombs before serving to ensure they hold their delightful shape. 

Tips for Making This Recipe

  1. Quality of ingredients: Always prefer high-quality, dairy-free chocolate for better taste and consistency. Use fresh marshmallows and raspberries for the best flavor.
  2. Chocolate Melting: Ensure to melt the chocolate at a low temperature, using a microwave or double boiler method, to prevent it from scorching and turning grainy.
  3. Filling the mold: While filling the mold with chocolate, ensure an even layer for a good shape of the cocoa bomb. The edges should be thick enough to hold the filling and not crack when removed from the mold.
  4. Sealing the spheres: The trick to seal the spheres is to slightly melt the edges. This should be done carefully ensuring not to overheat as it might deform the shape or cause the ingredients inside to melt.
  5. Decorating: Use a piping bag to create a neat and precise drizzle of chocolate on the bombs, and then quickly sprinkle crushed raspberries. This gives the bombs an appetizing visual appeal.
  6. Storage: These delicious bombs need to be refrigerated before you serve them to ensure they are firm and hold their shape perfectly. You can store them in a cupcake liner to prevent them from sticking to each other.
  7. Serving: To enjoy, drop a cocoa bomb in a hot cup of dairy-free milk like almond milk. The chocolate melts, releasing the cocoa powder, marshmallows, and raspberries, turning your milk into a flavorful hot drink!

Frequently Asked Questions

Can I use a vegan hot cocoa mix instead of cocoa powder?

Absolutely! You can certainly opt for a vegan hot cocoa mix instead of cocoa powder when making Vegan Raspberry Hot Cocoa Bombs. Using a vegan hot cocoa mix can add extra flavor and sweetness to the bombs, enhancing the overall taste experience. Just ensure the mix is compatible with the other ingredients in your recipe for a delicious outcome. 

What if I don’t have Vegan marshmallows?

You can explore other delightful alternatives to elevate your hot cocoa experience. Consider filling your cocoa bombs with almond butter, a dash of cinnamon, or even a sprinkle of coconut flakes for a unique twist. These substitutes will add richness and flavor to your hot cocoa experience. 

How do I store my Vegan Raspberry Hot Cocoa Bombs?

For storing your Vegan Raspberry Hot Cocoa Bombs, it’s best to keep them in an airtight container or resealable bag in a cool, dry place. If the environment is warm, consider refrigerating them to maintain their shape and prevent melting. 

Ensure the storage container is free from moisture to retain the quality of the cocoa bombs. By following these storage guidelines, you can preserve the freshness and flavor of your Vegan Raspberry Hot Cocoa Bombs for a delightful hot cocoa experience whenever you desire.

Conclusion

Vegan Raspberry Hot Cocoa Bombs offer a delightful and flavorful twist to your hot cocoa experience. By infusing these bombs with vegan goodness and raspberry notes, you elevate your cozy drink moments to a whole new level. 

We encourage you to give this recipe a try and immerse yourself in the joy of creating and savoring these delectable treats. If you do whip up a batch of Vegan Raspberry Hot Cocoa Bombs, don’t forget to share a photo with us and let us know how you enjoyed them by rating the recipe. 

Your feedback and creativity inspire us to keep bringing you more delicious ideas to enhance your culinary adventures!

An image of Vegan Raspberry Hot Cocoa Bombs. The site's link is also included in the image.
An image of Vegan Raspberry Hot Cocoa Bombs
Yield: 6

Vegan Raspberry Hot Cocoa Bombs

Prep Time: 15 minutes
Total Time: 15 minutes

Cozy up with Vegan Raspberry Hot Cocoa Bombs! A vegan twist on a classic treat. Perfect for chilly nights and sweet cravings.

Ingredients

  • 2 cups dairy-free chocolate chips
  • 1 cup cocoa powder
  • 1 cup vegan marshmallows
  • 1 cup candied raspberries

Tools:

  • Spherical mold
  • Microwavable plate
  • Small piping bag. A ziplock plastic bag will work too. Just cut a small hole in one corner.
  • Cupcake liners (optional)

Instructions

  1. Place the dairy-free chocolate chips in a microwave-safe bowl then melt them in the microwave per the package directions. Separate a small part of the melted chocolate in a small piping bag. To be used later.
  2. Carefully pour the melted chocolate into the molds to create several pairs of spheres. Use the back of the spoon to spread the melted chocolate to the side and up to the edges of the mold. 
  3. Place the filled molds into your freezer for at least 5 minutes. Carefully peel the silicone away to bring out the chocolate half-spheres
  4. Place about 1 teaspoon of cocoa powder into a half sphere, a marshmallow, and ½ teaspoon of the crushed candied raspberries.
  5. Heat a plate in the microwave until it’s hot to the touch. Turn an empty chocolate half-sphere over and rub the flat edge of the dome shape onto the plate until it just starts to melt. 
  6. Immediately place the slightly melted chocolate half on top of a chocolate half-bomb filled with ingredients to form a ball. The two sides of the cocoa bomb will seal together in just a minute or two when the chocolate cools.
  7. Get the small piping bag with melted chocolate and squeeze out lines of chocolate onto the chocolate balls moving side to side to create a line of decorations. Immediately put some crushed raspberries on top.
  8. Pipe a small blob of the melted chocolate on top and put one whole candied raspberry. Place each bomb in a cupcake or muffin liner, then place in a tray or container and refrigerate before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 371Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 13mgCarbohydrates: 54gFiber: 7gSugar: 37gProtein: 6g

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