Ingredients
Raspberry Cream Filling:
1/4 cup maple syrup (Grade A amber)
1 tbsp tapioca starch
1 1/2 cups frozen raspberries (5 ounces)
1/2 tsp almond extract
1 tsp vanilla extract
1/2 cup coconut oil (room temperature)
Chocolate Candy Cup Shells:
2 cups semi-sweet chocolate chips
1 tbsp coconut oil (room temperature)
Optional: 2 tbsp crushed freeze-dried raspberries for topping
Instructions
- Prepare the Raspberry Cream Filling:
- In a medium saucepan, whisk together maple syrup and tapioca starch until smooth.
- Add frozen raspberries and cook over medium-high heat, stirring until thickened.
- Remove from heat and mix in almond extract, vanilla extract, and coconut oil.
- Strain through a fine mesh sieve to remove seeds, then let cool to room temperature.
- Blend the cooled filling in a high-powered blender until smooth.
- Melt the Chocolate:
- Melt chocolate chips and coconut oil in a double boiler over low heat, stirring frequently.
- Make the Chocolate Shells:
- Line 14–16 muffin cups with paper liners.
- Spoon melted chocolate into each cup, tilting to coat the bottom and sides (about 1/2 inch).
- Refrigerate until set, approximately 10 minutes.
- Assemble the Chocolates:
- Add 1 tablespoon of the raspberry cream filling into each chocolate shell.
- Cover with the remaining melted chocolate, sealing the filling.
- Sprinkle freeze-dried raspberries on top if desired.
- Chill:
- Refrigerate for 2–3 hours or until completely set.
Notes
- Use high-quality chocolate chips for the best flavor and texture.
- Ensure the chocolate is slightly cooled to avoid cracks when filling the shells.
- To make vegan chocolates, opt for dairy-free chocolate chips.
- Store chocolates in an airtight container in the fridge to maintain freshness.
- Add a decorative touch with a drizzle of white chocolate or edible gold dust.
- Prep Time: 30minutes
- Cook Time: 20minutes