Need some quick and easy Valentine’s Day chocolates? These raspberry filled chocolates have a luscious, creamy filling that melts in your mouth, and can be whipped up in minutes.
If you’ve been following along this week, you probably already know I’m dedicating this entire week to Valentine’s themed recipes. Since we’ve already covered breakfast and brunch, it’s time to move onto some chocolate.
When it comes to chocolates, I usually go straight for a peanut butter chocolate combination or chocolate mint. Since it’s Valentine’s, I thought I’d branch out and go for something a bit more festive with a pink or red hue. Strawberries tend to hog the spotlight in February, so today lets give some love to our little pals, raspberries.
This filling is so creamy and delicious, and even though it consists of mainly coconut, it doesn’t have an overpowering coconut flavor. The coconut oil can even be omitted which will leave you with a creamier filling that will ooze out after each bite. Adding the oil firms it up a bit in the fridge, giving it more of a cheesecake-like texture. It’s really up to you what you prefer.
These chocolates can be made in any molds you have on hand. I used small heart shaped molds, but also had fun playing around with some larger heart shaped sucker molds. No mater what molds you use, still follow the recipe exactly and it will turn our perfectly. The only thing that may change is the amount of chocolate if you use a mold with a larger surface area.
- ½ cup Raspberries
- ⅓ cup Coconut Cream from a can of Full Fat Coconut Milk
- ⅓ cup Raw Cashews
- 1-2 Tbsp Maple Syrup
- 1 Tbsp Cocoa Butter melted (optional)
- 1 tsp Pure Vanilla Extract
- 1 tsp Coconut Oil melted
- Pinch of Salt
- 1 ½ cups Dark Chocolate Chips
- 1 tsp Coconut Oil
Place your can of full fat coconut milk in the fridge overnight or in the freezer for about an hour. This will separate the liquid from the fat. Scoop the fat from the top with a spoon and place in the food processor. Should be about ⅓ - ½ cup. Add remaining filling ingredients and blend until smooth and creamy.
Melt your chocolate chips and coconut oil together in a double boiler or microwave in 30 second increments and stir. Spoon a small amount of chocolate into the cavities of your chocolate mold and brush it along the bottom and sides until you have an even chocolate layer. Place in the freezer for a minute until the chocolate hardens.
Spoon the raspberry filling on top of the hardened chocolate then add more chocolate on top to seal it in. Give the mold a tap on the counter to help even it out and remove air bubbles. Return to the freezer for a minute or two until hardened. Pop the chocolates out of the mold and store in the refrigerator. Enjoy!