Cashew-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.

Cashew-Cream Filled Raspberry Chocolates

Recipe by Lisa Turner
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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Filling:

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

Instructions:

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