Raw Raspberry Cream Filled Chocolate Candies

Raw, dairy-free chocolate candies with a blended raspberry-cashew cream center.

Ingredients

1 cup	240 ml	finely grated cacao butter (for the chocolate)
3/4 cup	180 ml	raw cacao powder
1/2 cup	120 ml	maple syrup, agave, or coconut nectar
2 teaspoons	10 ml	vanilla extract
Pinch		sea salt
1 (10-oz.) bag		frozen organic raspberries, thawed (for the raspberry cream)
1/2 cup	120 ml	raw cashews, soaked for 2-4 hours
1/2 cup	120 ml	pitted dates
2 tablespoons	30 ml	ground chia seeds
2 teaspoons	10 ml	lemon juice
Pinch		sea salt

To make the chocolate, gently melt the cacao butter in a dehydrator or in a double boiler over low heat. Add the cacao powder, sweetener, vanilla, and salt. Stir thoroughly to combine, and set aside.
To make the raspberry cream, combine the raspberries, cashews, dates, chia seeds, lemon juice, and salt in a high-speed blender and blend until completely smooth. (At this point, you can strain the mixture through a fine-mesh sieve if you like, but I find that my blender does a good enough job at pulverizing the seeds that I don't have to strain it.)
To assemble the candies, spoon the chocolate mixture into molds (for best results, use a shape with a good amount of depth) about 1/3 of the way full. Add a small amount of the raspberry cream to fill the mold 2/3 full. (You'll probably have some leftover. I trust you won't have a hard time finding ways to eat it!) Add another spoonful of the chocolate mixture to fully fill the mold. Freeze for several hours or overnight, until completely firm.
The next day, when the candies are fully set, pop 'em out of the molds and INDULGE!
These are best stored in the refrigerator or freezer.