Weird. Looks like we actually have a recipe today. Unlike what I made yesterday and a recipe I made last week that never made it to this space.
When you make a recipe and have to taste test it 15 times to figure out if it’s just “okay” or “really good” that probably means it’s just “okay.”
When you make a recipe and “taste test” 15 bites because you just can’t stop, what you have is definitely “really good.”
You with me?
After 2 recent flops I was on pins + needles waiting for these to freeze (as evidenced by the melty centers shown above; patience is obviously not my strong suit.) I thought it was going to be a disaster from the start. Way to be optimistic, eh?
The idea sounded doable but I wasn’t really sure how many raspberries to put in the mixture, how liquefied it would end up, and then if the chocolate would actually solidify on top of it.
SO MANY UNKNOWNS.
I cooked the raspberry + chia seed mixture and it was way juicier than I was thinking it should be, but I kept on with the plan.
I poured the chocolate overtop and thought, that doesn’t look like enough. Ahh! But in the freezer it went.
These were tricky because I kind of needed to wait for the photo shoot to be complete before giving it a taste test. And I had to keep rushing them back to the freezer so they would re-solidify…I won’t lie, they were being a tad uncooperative.
Toppling over, oozing out the center of the cups…
All the while wondering if I’m wasting my time shooting a terrible tasting Dark Chocolate + Caramel Raspberry treat.
Finally, the shoot was over. Back in the freezer they went (albeit not for long) and then I realized after the 15th “taste test” that these was “really good!”
As in, I could not stop eating them.
Ziv went back to the freezer a few days later asking “where are those chocolate things you made?”
Oh my sweet darling boy, those were gone dayyyyyyyyyys ago.. Oops :)
Slightly sweet with a chewy caramel bottom?
Let the addiction continue.
- 2 cups frozen or fresh raspberries (I used fresh, but I imagine frozen will work fine too)
- 2 TBSP pure maple syrup, or to taste
- 2 TBSP chia seeds
- 2 TBSP coconut oil, divided
- Heaping 1/2 cup pitted Medjool dates (soaked in warm water for 10 minutes and rinsed)
- 1/2 cup Enjoy Life Semi-Sweet Chocolate Mini-Chips divided
- Silicone candy mold of choice (I used a mini peanut butter cup sized mold)
- For the raspberry center: In a medium pot, stir together the raspberries, syrup, and chia seeds until combined.
- Bring to a low boil and reduce heat to medium.
- Simmer, uncovered, for about 10-15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly.
- Remove from heat and transfer the mixture to a bowl and into the freezer for about 15-20 minutes, until cool.
- Once fully cooled, blend in a high speed blender with 3 large Medjool dates (that have been soaked in warm water) to create a smooth, creamy filling. Set aside.
- For the caramel bottom: Add the remaining soaked Medjool dates into your food processor.
- In a small sauce pan, heat 1/4 cup baking chips with 1 TBSP coconut oil; stir mixture until fully melted & creamy.
- Transfer melted chocolate to the food processor w/dates. Process until well combined (20 seconds or so.)
- Once the caramel bottom is finished, use enough of the mixture to fill the bottom 1/3 of your candy mold with and press it into the first mold. It will help if you have something small and round you can use to press the mixture into the mold, but if not a small spoon will work just fine too.
- Repeat this step until you run out of the mixture or mold cups, whichever comes first.
- Once the bottoms are filled, take the raspberry filling and spoon desired amount on top of all the cups, about 1/3 the way up the center. I had WAY more raspberry filling than I needed, so feel free to be liberal with it if you want!
- Once cups are 2/3 way filled (or slightly more,) place in freezer to firm up while you melt the chocolate for the top layer. I recommend putting your candy mold on a baking sheet in the freezer so it doesn't bend.)
- In a small sauce pan, add the rest of your chocolate baking chips (1/4 cup) with 1 TBSP coconut oil; stir mixture until fully melted & creamy. (Don't be a dink a use a second saucepan like I did; save yourself the hassle and use the same one you melted chocolate in 10 minutes before!!!)
- When your top layer chocolate is melted, pull your candy mold sheet out of the freezer and fill em up to the top!!! I used a small syrup dispenser for this step - worked perfectly!
- Once the candy molds are filled, place back in freezer for final solidification.
- Keep stored in the freezer as they will not set well at room temp. (I did NOT attempt to store the in the fridge, BUT they may work that way too. If you try it let me know your results!)
Happy Valentine’s Day candy munching!!!