They say inspiration is everywhere, but would you ever think food inspiration could be found on Poshmark in a Coach purse and wallet?
Me either, but more random things have definitely happened.
You know those assorted boxes of chocolates that are often given as universal gifts around the holidays? There’s usually some sort of key inside indicating the flavor of each chocolate, but if you’re like me, you’d just pick the piece that caught your eye, sink your teeth in, and see what you got that way.
Personally, the cream filled chocolates – both the regular white ones and purple-pinkish ones – were a favorite. Getting either would be a win!
While looking for a much-needed wallet upgrade, I came across this listing. You can’t tell me the color palette doesn’t remind you of the raspberry cream filled chocolates in those boxes of candies!
That’s when the light bulb went off; these nostalgic chocolates needed to be recreated. But healthier, dairy-free, and without artificial flavorings and colorings of course.
This recipe was inspired by the Coach purse and adapted from these chocolate peppermint patties.
Raspberry Cream Filled Chocolates
Ingredients
Filling
- 4 TBSP monk fruit, powdered sugar, or other sweetener
- 20 g (~3-4 TBSP) unsweetened coconut flakes
- 1 ½ tsp. (~7 g) coconut oil, melted*
- 40 g raspberries
- ½ tsp. vanilla
- ½-1 tsp. water
Coating
- ~100 g chocolate chips (dairy-free, ~10g chocolate per piece)*
- ¼ tsp. oil: almond, walnut, or other neutral flavored oil
Instructions
- Blend up the monk fruit or sweetener of choice until it’s a fine powder, similar to powdered sugar; if using powdered sugar then disregard this step
- Add the coconut flakes and blend really well, until the texture begins to change, and it starts to clump together
- Add the rest of the ingredients and half of the water (½ tsp.) and blend well, until it’s as smooth as possible, adding the remaining water (½ tsp.) if needed – the consistency should be free of lumps and hold together, but isn’t overly wet or tacky to the touch
- Spread the filling into a small ice cube tray or candy mold – if those aren’t available, use a measuring spoon (2 tsp., ½ TBSP, or 1 TBSP would make for good sizes) to form the centers or roll by hand into ~18-20 bite sized balls and set on a parchment or wax paper lined plate
- Place the raspberry cream centers in the freezer for 1-2+ hours until frozen and firm
- Once fully frozen, remove the centers from the candy mold or ice cube tray (pop the candy centers out of the tray by gently twisting the sides or use a butter knife to gently go around the edges) and then place on a lined plate
- In a microwave safe bowl, melt the chocolate and oil in 15-25 second increments until smooth and fully melted
- Using a fork, generously dip each piece into the melted chocolate, tap off the excess chocolate, and return to the lined plate – repeat until all centers are dipped*
- Place in the fridge until the chocolate is set, and continue store there (it’s recommended to let the chocolates sit in the fridge for at least an hour before eating so the centers have time to soften and aren’t still frozen)
Notes
- *Coconut oil: refined coconut oil has less of a coconut taste, making it a practical choice
- *Chocolate chips: can use dark or milk chocolate, or a combination of both (Enjoy Life is the allergen-friendly brand used), and typically less than 10g of chocolate is needed per piece made so if 12 pieces are made, use 120g or less of chocolate
- *8. If there’s any extra chocolate, you can use it to make chocolate bark by pouring it onto a sheet of wax or parchment paper, spreading it out to ~⅛-¼” thick, and adding toppings such as flaky sea salt, crushed nuts, melted caramel, or sprinkles OR search your cabinets for things to dip in the chocolate such as pretzels, graham crackers, or nuts
- A better blender than what was used here, or a food processor is recommended for a creamier consistency more similar to that of the boxed chocolates (know that raspberries do have a seedy, somewhat grainy texture so it won’t be possible to get them perfectly smooth and creamy. I was going to try raspberry seed power in lieu of raspberries but 1. it’s rather expensive and 2. raspberry seed powder has a somewhat early, subtle raspberry taste which wasn’t the flavor I was going for)
The coconut really adds a refreshing touch to these candies. And the milky chocolate encapsulating the sweet, creamy centers complemented by the subtle tartness of the raspberries? It’s almost impossible to only have one without wanting another. (Double dog dare you to try!)
I’d be interested in how other berries – such as blueberries or strawberries – would be here. Please let me know if you try these, or if you experiment with different berries!
If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.
Macros per piece (based on 20): 3.5 C | 2.6 F | 0.4 P
Here are the macros for the whole batch, if you were to make one giant piece of chocolate (unlikely although it would be rather delightful): 69.7 C | 51.9 F | 8.1 P
This is for anyone who makes more or less than 20 and wants to know the macros for their chocolates. Simply take each macro (carbs, protein, fat) above and divide it by the number of chocolates made to calculate the macros per piece.
*The above macros are based off of monk fruit. If you use powdered sugar, these are the macros per piece (based on 20): 4.93 C | 2.6 F | 0.4 P
And for the whole recipe with powdered sugar: 98.6 C | 51.9 F | 8.1 P
The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “Raspberry Cream Filled Chocolates – SUNutrition”).
leave a comment