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 from Amazon 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
Makes 15 1-inch 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