Dec 172013

Raw Raspberry Cream Filled Chocolate Treats

I love enjoying delicious home baking but I’ve found that the calories add up quickly because I tend to eat more than one! So not only does my blood sugar fly through the roof which causes health problems, but it also affects my weight and my mood!

Over the years I have been experimenting with finding ways to satisfy my sweet tooth and these recipes as well as the other dessert recipes I post do just that. So, avoiding all the butter, sugar and white flour can be done. Gradually or all at once (don’t know your style!!) switch over your taste buds to enjoy these delicious treats fully or intersperse them with your traditional treats!

Pictured here are – Cocoa Candy Cane Balls, Chocolate Almond Bliss Balls, Raw Raspberry Cream Filled Chocolates – my clients loved them all!!


For the chocolate:

· 1 cup finely grated cacao butter (I used a jar of cacao butter from Artisan)

· 3/4 cup raw cacao powder

· 1/2 cup maple syrup, agave, or coconut nectar

· 2 teaspoons vanilla extract

· Pinch of sea salt



For the raspberry cream:

· 1 (10-oz.) bag frozen organic raspberries, thawed

· 1/2 cup raw cashews, soaked for 2-4 hours

· 1/2 cup pitted dates

· 2 tablespoons ground chia seeds

· 2 teaspoons lemon juice

· Pinch of sea salt


1. To make the chocolate, gently melt the cacao butter in a dehydrator or in a double boiler over low heat. Add the cacao powder, sweetener, vanilla, and salt. Stir thoroughly to combine, and set aside.

2. To make the raspberry cream, combine the raspberries, cashews, dates, chia seeds, lemon juice, and salt in a high-speed blender and blend until completely smooth. (At this point, you can strain the mixture through a fine-mesh sieve if you like, but I find that my blender does a good enough job at pulverizing the seeds that I don’t have to strain it.)

3. To assemble the candies, spoon the chocolate mixture into molds (for best results, use a shape with a good amount of depth) about 1/3 of the way full. Add a small amount of the raspberry cream to fill the mold 2/3 full. (You’ll probably have some leftover. I trust you won’t have a hard time finding ways to eat it!) Add another spoonful of the chocolate mixture to fully fill the mold. Freeze for several hours or overnight, until completely firm.

4. The next day, when the candies are fully set, pop ’em out of the molds and INDULGE!

5. These are best stored in the refrigerator or freezer.

What treats are you enjoying at the moment??


Tanya Morrison


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