Chocolate Raspberry Cream Paleo Candy Cups {Vegan Option}

These rich and dreamy Chocolate and Raspberry Cream Paleo Candy Cups have an easy cashew coconut and raspberry cream filling and come with a vegan option too!  Make them in heart shapes for Valentine’s Day or cupcake liners for whenever you need a healthy treat.

I couldn’t have been more excited to make something, ANYTHING, involving chocolate after completely avoiding it for 30 whole days.  Chocolate is kind of a thing for me, to say the least, and as much as I loved my Whole30 “desserts“, I was excited to make something chocolate candy-like.

I was completely set on the chocolate/raspberry combo, but I also knew I wanted something just a little fancy.  Fancy but simple – that was my mission!

So, there’s this thing I’ve been meaning to do for at least two years now.  Does anyone have “things” like that?!  Mental blocks, perhaps, or plain and simple laziness – however you want to flip it.

Anyway, this “thing” for me has been soaking cashews and blending them into a cream.  So basic – I have a food processor which I’ve made nut butter in, so why not cashew cream?  No logic there.   Just sitting in my brain – and pantry – like a stamped thank-you-note that never gets mailed.  Maybe it’s just me…

Regardless, newfound motivation to blend cashews was born with the completion of the Whole30.  I knew I had to create a creamy raspberry filling for my chocolate candies.  If there’s one silly holiday I’m going all out for, it’s Valentine’s Day.

Not because I love, um, LOVE, all that much (I mean I guess I do love love, but not quite the gushy romantic love of V-Day love) but because I love any excuse to go choco-wild.  And would it really be Valentine’s Day if I didn’t fill my chocolate with some sort of pink cream?  No, it would not.

I dug out my silicon heart-shaped mold for this one, because it’s just the most fun.  BIG TIME FUN!  Heck, I should use it any time of year, because I just love how the chocolate pops right out of the molds with zero effort on my part.  It’s the little things, right?

What you actually have here is a very simple recipe, that DOES involve soaking cashews, but, other than that comes together quickly and easily.  Swirl your melted chocolate around the cups (you can easily do this in cupcake liners too!), chill, fill with raspberry cream, top with more chocolate, and chill again.  Then indulge, of course!

You’ll have plenty to go around – promise – so no one will be fighting.   Attempting to smuggle a few up to their rooms, perhaps.  (I’m secretly pretty happy when one of the kids tries to sneak paleo treats up to their room, but of course I pretend to be angry.)  Okay, let’s go!

Chocolate Raspberry Cream Paleo Candy Cups {vegan option}

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Chocolate Raspberry Cream Paleo Candy Cups {Vegan Option}

These rich and dreamy Chocolate and Raspberry Cream Paleo Candy Cups have an easy cashew coconut and raspberry cream filling and come with a vegan option too! Make them in heart shapes for Valentine's Day or cupcake liners for whenever you need a healthy treat

Course Dessert

Cuisine Paleo with vegan option

Prep Time 1 hour

Cook Time 1 minute

Total Time 1 hour 1 minute

Servings 12 -16 candies

Author Michele

Ingredients

• **Note: This makes a lot of leftover raspberry cream! You can make half or freeze the leftovers into "ice cream bars" in a parchment lined loaf pan like I did.
• 3/4 cup raw cashews soaked and drained*
• 1 small can coconut cream*** chilled
• 1 tsp fresh lemon juice
• 1/4 cup raw honey use pure maple syrup or another liquid sweetener for vegan
• 10 oz frozen raspberries thawed and drained well
• Pinch salt
• 2 cups dark chocolate chips dairy & soy free or your favorite dark chocolate, chopped
• 2 tsp coconut oil

Instructions

1. In a food processor or high speed blender, add the cashews and blend until a paste begins to form.
2. Add remaining filling ingredients (everything except the chocolate and coconut oil) and process until totally blended and creamy.
3. Chill the cream mixture in the freezer for one hour (it won't solidify but will be the perfect consistency to spoon into the candy cups)
4. In a small saucepan, combine the chocolate and coconut oil and melt over very low heat while stirring.
5. Melt your chocolate with the coconut oil either in the microwave in 30 second intervals, stirring after each interval, or in a small saucepan over very low heat, stirring continuously. Remove from heat when just melted and stir to make the chocolate very creamy.
6. Spoon chocolate into candy cups or cupcake liners and swirl around the sides to form the bottom layer. Chill to harden - about 5 minutes in the freezer - then spoon a small amount of raspberry cream filling into each cup.
7. Top the raspberry filling with remaining melted chocolate, and gently smooth out with a spoon, then chill in the freezer or fridge until set. Store leftovers in the refrigerator, covered. Enjoy!

Recipe Notes

*Soak cashews in filtered water for at least 4 hours, I soaked mine over night. When ready to use, drain with a colander, rinse and lightly dry. Prep time does not include the time needed to soak your cashews.
***Or approximately 1/2 cup of coconut cream. You can buy it separately or use the solid part of a can of chilled full fat coconut milk.

Some products I recommend to make my Chocolate Raspberry Paleo Candy Cups

Want more Paleo chocolate treats? Try one of these!

Chocolate Cashew Butter Candy Cups

Chocolate Coconut Butter Cups

Chocolate Fudge Skillet Cake

Double Chocolate Tahini Cookies

Tell Me!

What have you been meaning to do for more than a year?

Have you made cashew cream?  Now that I have, I’m hooked – with more to come!

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