chocolate raspberry candy

gluten free | vegan| dairy free

silky smooth creamy raspberry filling sandwiched between 2 layers of chocolate for pure bliss!

step 1

Start by measuring out all the ingredients. You want to use semi-sweet chocolate chips here because they're the easiest to work with and make the best flavor pairing.

step 2

start by making cooking the raspberry filling ingredients until thickened, then add the coconut oil.

step 3

carefully whisk in the coconut oil to combine the 2 together the best you can. Next strain the raspberry filling through a fine mesh sieve.

step 4

place the strained raspberry filling into the blender and blend until completely smooth and emulsified. Then set the finished filling in the fridge while you start on the chocolate.

step 5

while the filling chills, melt the semi-sweet chocolate chips over low heat in a double boiler stirring constantly.

step 6

Next add a spoonful or 2 to a muffin cup liner and tilt it to evenly cover the bottom and 1/2" up the sides, and repeat.

step 7

Then add 1 tablespoon of raspberry filling to each chocolate cup and top with more chocolate tilting to cover the raspberry filling. Sprinkle with crushed freeze dried raspberries and chill.

3 key tips

1. don't worry about the thick filling, the blender will  make magic silky smooth texture.

2. these keep well in the fridge of freezer for an easy make ahead dessert.

3. these make the perfect gift from Valentine's Day to baby & bridal showers.


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