Cashew-Cream Filled Raspberry Chocolates

Cream Filled Raspberry Chocolates

I think we are all familiar with those stale sugar-laden filled chocolates that make their appearance in a box, especially around Christmas. You know, the neighbor who thinks that gifting something is better than not, but the rather pathetic excuse for chocolates usually ends up in a staff room or languishing in a pantry until someone in the house gets desperate for a chocolate fix. To no avail, I say, will you get your needed dose of chocolate — just a heavy bite of processed sugar.

More of a savory girl for sure, I still like a small dose of chocolate on occasion. And creamy filled chocolates are still a special treat, especially when they are essentially raw and filled with a healthy dose of homemade raspberry cashew filling. No need to feel guilty about these. If you really want the melt-in-your-mouth experience, then just leave the chocolates out of the freezer for a few minutes before biting into one or two. A fine quality dark chocolate is essential here and I assure you won't be disappointed.

Note: If you don't have a candy mold, try using a lined mini-muffin cup tin. My kitchen is more than well stocked, but I actually purchased an inexpensive silicone candy mold to complete the experience. It was well worth it.

Raspberry Chocolates

Cashew-Cream Filled Raspberry ChocolatesCashew-Cream Filled Raspberry Chocolates
Recipe by
Published on August 29, 2016

Rich and decadent but essentially raw and healthy raspberry cashew-cream filled chocolates

Preparation: 25 minutes

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  • 1/2 cup raw cashews, soaked overnight in enough water to cover
  • 2/3 cup fresh raspberries
  • 1 teaspoon fresh lemon juice
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut butter
Chocolate coating:
  • 7 oz (100 g) fine quality dark chocolate, or more as needed
  • Begin by making the filling. Drain and rinse the cashews. Transfer to a food processor and add the remaining filling ingredients. Process until smooth. Set aside.

  • Lightly coat a silicone candy mold with a little coconut butter.

  • Melt half of the chocolate in a small saucepan over low heat. Coat the bottom and sides of the mold with the chocolate. Place in the freezer for 15 to 20 minutes.

  • When the chocolate is set, remove the mold from the freezer and fill the cups with the cashew raspberry cream until they are about 3/4 full. Return to the freezer for 1 1/2 hours, until the filling has firmed up somewhat.

  • Melt the remaining chocolate in a small saucepan over low heat. Spoon the chocolate over the filling. If you find you are short on chocolate, depending on the size of your mold, melt a little more. Place the finished chocolates in the freezer for at least 5 hours or overnight before removing from the mold. Store in the freezer and have a bite when the craving hits.

Makes 15 1-inch chocolates

Creamy Raspberry Chocolates

Other chocolate treats to enjoy from Lisa's Kitchen:
4 Ingredient Raw Peanut Butter Chocolate Cups
Chocolate Chili Cake
Flourless Chocolate Cake with Bittersweet Chocolate Glaze
Cocoa Nut Butter No-Bake Fudge

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