Raspberry Chocolates Recipe
Decadent Raspberry Chocolates filled with silky, seedless raspberry cream and encased in a rich chocolate shell. Perfect for gifting, sharing, or indulging in a sweet treat.
Ingredients
- Raspberry Cream Filling
- Chocolate Candy Cup Shells
Instructions
- In a mediumsaucepan,whiskmaple syrup and tapioca starch until smooth. Add frozen raspberries and heat over medium-high, stirring until thickened.
- Remove from heat and stir in almond extract, vanilla extract, and coconut oil. Strain the mixture through a fine mesh sieve to remove seeds. Cool to room temperature.
- Blend the cooled raspberry filling in a high-powered blender until smooth.
- Melt chocolate chips and coconut oil in adouble boilerover low heat, stirring until smooth.
- Line 14–16 muffin cups with paper liners.Spoonmelted chocolate into each, tilting to coat the bottom and sides about 1/2 inch. Refrigerate until set (10 minutes).
- Add 1 tablespoon of raspberry cream filling to each chocolate shell. Cover with the remaining melted chocolate, ensuring the filling is sealed.
- Sprinkle freeze-dried raspberries on top if desired. Refrigerate until fully set (2–3 hours).
Notes
Raspberry Chocolates can be stored in the fridge for up to a week or frozen for up to three months.
White chocolate can be used for a sweeter alternative.
Blend the raspberry filling thoroughly to ensure the coconut oil is fully emulsified.
Nutrition
- Calories: 216
- Sugar: 12g
- Fat: 16g
- Carbohydrates: 17g
- Protein: 2g