Go Back
–+ servings

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
Author: Michele Rosen
Prep Time: 1 hour
Cook Time: 1 minute
Total Time: 1 hour 1 minute
Course: Dessert
Cuisine: Paleo with vegan option
Servings: 12 -16 candies
Print this Recipe
Did you make this recipe?
Leave a review
5 from 2 votes

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.

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma