This recipe for Chocolate Raspberry Candy is simple and can be made ahead of time as well.A creamy raspberry filling is sandwiched between two layers of semi-sweet chocolate with a sprinkling of freeze dried raspberries on top for an extra flavor hit. It’s definitely decadent, but it’s also made healthier with whole food ingredients. It’s gluten free, dairy free, vegan, and paleo friendly as well.
Raspberry Cream Filling:
1/4 cup maple syrup, Grade A amber for lightest flavor
1 Tablespoon tapioca starch
1 1/2 cups frozen raspberries, 5 ounces
1/2 Teaspoon almond extract
1 Teaspoon vanilla extract
1/2 cup room temperature coconut oil
Chocolate Candy Cup Shells:
2 cups semi-sweet chocolate chips, I use the Enjoy Life brand which is free of most allergens
1 Tablespoon room temperature coconut oil
Optional: 2 Tablespoons crushed freeze dried raspberries for topping
In a medium sized saucepan, whisk together the maple syrup and tapioca starch until no lumps remain. Then add the frozen raspberries, and place the saucepan over medium high heat.
Cook, stirring constantly until the sauce has thickened. Then remove the raspberry sauce from the heat and whisk in the almond extract and vanilla extract. Carefully whisk in the oil, but don’t worry if it doesn’t completely combine.
Strain the raspberry sauce through a fine mesh sieve, and let the seedless raspberry sauce cool until it’s barely warm, or at room temperature. Then place the sauce in a high powered blender. Blend starting on low and working up to higher speeds using the tamper to keep the mixture moving in the blender. Blend until the sauce is completely smooth and silky in texture.
It’s important to blend the sauce to make sure the coconut oil is completely emulsified. You will have about 1 cup finished filling. From here you can refrigerate the finished raspberry cream filling until the next day, or place it in the fridge and begin assembling the candy cups right away.
For the chocolate candy cup shells, melt the chocolate and coconut oil together in a double boiler over low heat, stirring as the chocolate melts. It’s very important not to overheat the chocolate which will cause it to be grainy in texture.
Next set out 14-16 paper muffin liners. When the chocolate is smooth, spoon a small amount into the muffin liners, one at a time. Tilt the papers to swirl the chocolate to cover the bottom, and come up the sides about 1/2″.
When all 16 liners have been coated, place them on a flat tray or in a muffin tin, and refrigerate until the chocolate hardens, about 10 minutes.
Then spoon about 1 tablespoon of raspberry cream filling onto the center of each chocolate cup. Finally use the remaining chocolate to carefully spoon over the top of the raspberry cream filling to cover the top of the candy cup. Tilt each chocolate cup to cover the raspverry filling.
As you top each candy cup with the chocolate, sprinkle a small amount of the crushed freeze dried raspberries over the top for decoration if desired.
When you’ve finished the candy cups, refrigerate until completely set, about 2-3 hours.
These can be made ahead and refrigerated for up to 1 week, or frozen for up to 3 months..
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Keywords: Raspberry Chocolates, Raspberry Chocolates Recipe, Raspberry Cream Chocolates Recipe