You are going to love these high protein raspberry filled chocolates! They are so easy to make with just a few simple ingredients and make the perfect healthy dessert or snack. Each chocolate has 7 grams of protein and is refined sugar free.
Homemade chocolate treats like orange chocolate fudge, chocolate pecans, chocolate avocado mousse and gluten-free chocolate donuts are some of may all time favourites desserts to make, which is why I can't wait for you to try the new chocolate recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The flavour! These chocolates are so good. The combination of the dark chocolate coating and sweet raspberry center is just perfect.
- These homemade chocolates are so easy to make and only require a few minutes of hands on time.
- This no-bake dessert is made with just 6 ingredients.
- These raspberry chocolate bites are healthy, dairy-free, refined sugar free, gluten-free and paleo, just like my chocolate avocado fudgesicles.
- Each fruit filled chocolate treat is high in protein and has 7 grams of protein in it!
- These raspberry chocolates are perfect for special occasions like Valentine's Day, Mother's Day, Easter, and baby showers.
If you are a fan of high protein desserts you will also love my high protein cookie dough.
Ingredients and substitutions:
- Dark chocolate - this is used to form the outer layer of these chocolates. You can use dark chocolate bars or dark chocolate chips. Instead of dark chocolate you could use milk chocolate or another type of chocolate if you prefer. I do not recommend using unsweetened chocolate or bittersweet chocolate.
- Fresh raspberries - to make the delicious raspberry filling for these raspberry filled chocolates. You could also use frozen raspberries, but just let them thaw first.
- Coconut oil - to help give the outer chocolate layer the perfect melt in your mouth texture.
- Coconut milk - to make the raspberry layer even more rich and creamy. I recommend using full fat coconut milk.
- Collagen peptides - powdered collagen peptides are the secret ingredient that makes these chocolates high in protein. Be sure to use plain, unflavoured collagen peptides.
- Coconut sugar - this is added to the raspberry filling to give it a little extra sweetness. If you don't have coconut sugar you could use cane sugar instead.
- Hemp seeds - to add a little more protein and texture to the raspberry cream filling. These are also known as hemp hearts.
Recipe variations and add ins:
- Feel free to make a double or triple batch of these raspberry filled chocolates if you are serving a crowd or want to gift these chocolates.
- Feel free to add a little vanilla extract to the melted chocolate to give it a different flavour.
- If you like salty chocolate add a bit of flaky sea salt to the top of each chocolate before freezing.
- If you don't have collagen or are vegan you can simply omit the collagen from the recipe, but just note that these chocolates will no longer be high in protein (but they still taste amazing).
- To make these chocolates dairy-free be sure to use dairy-free chocolate.
- To keep these chocolates refined sugar free use chocolate sweetened with coconut sugar.
How to make raspberry filled chocolates:
Step 1
Line a muffin tray with silicone muffin cups or parchment paper muffin cups and in a microwave safe bowl microwave the chocolate on high in 30 second intervals until melted.
Step 2
Then stir the coconut oil into the melted chocolate until you have a smooth consistency.
Step 3
Then transfer 1-2 tablespoon of the melted chocolate mixture into each muffin cup and then place the tray in the freezer for 10-15 minutes to allow the chocolate to harden. While the chocolate is hardening you can make the raspberry layer.
Step 4
To make the raspberry layer place a medium saucepan on the stove on low heat and add the raspberries and coconut milk.
Step 5
Heat the raspberries and coconut milk for a few minutes, stirring frequently to break the raspberries apart. Once the raspberries are broken down, allow the mix to simmer for about 10 minutes, to allow it to thicken. Stir it regularly so the raspberries don't stick to the bottom of the pan.
Step 6
Turn off the heat and stir in the collagen, coconut sugar, and hemp seeds into the cooked raspberries. Let the raspberry mixture cool (I like to put the pot in the fridge to speed up the process).
Step 7
Remove the muffin tray from the freezer and transfer about 1 tablespoon of the raspberry mixture to each muffin cup.
Step 8
Cover each raspberry chocolate with more melted chocolate (until the raspberry mixture is covered) and then place the pan back in the freezer and freeze for another 15 minutes, until the chocolate is hard. Then serve and enjoy!
Top Tips:
- If you don't have a microwave you can use a double boiler to melt the chocolate.
- Do not try using chia seeds instead of hemp seeds to make these raspberry filled chocolates.
- Be sure the collagen peptides you use are unflavoured and tasteless so they don't alter the flavour of these chocolates.
Raspberry filled chocolates FAQs:
No they are not because of the collagen peptides.
You can make this chocolate recipe vegan by omitting the collagen peptides and using vegan chocolate. Just note that they will no longer be high in protein.
Yes they are.
Store these raspberry filled chocolates in an airtight container in the fridge for up to 30 days. They also freeze really well in a freezer safe container or freezer bag for up to 3 months.
Other chocolate recipes you will love:
Recipe
Raspberry Filled Chocolates
Ingredients
Chocolate Layer
- 12 oz dark chocolate
- 2 tablespoon coconut oil
Raspberry Layer
- 1 1/2 cups fresh raspberries
- 2 tablespoon coconut milk
- 1/4 cup collagen peptides
- 1 tablespoon coconut sugar
- 1 tablespoon hemp seeds
Instructions
- Line a muffin tray with silicone muffin cups.
- In a microwave safe bowl microwave the chocolate on high in 30 second intervals until melted.
- Stir the coconut oil into the melted chocolate until you have a smooth consistency.
- Then transfer 1-2 tablespoon of the melted chocolate mixture to each muffin cup.
- Place the tray in the freezer for 10-15 minutes to allow the chocolate to harden. While the chocolate is hardening you can make the raspberry layer.
- To make the raspberry layer place a medium saucepan on the stove on low heat and add the raspberries and coconut milk.
- Heat the raspberries and coconut milk for a few minutes, stirring frequently to break the raspberries apart.
- Once the raspberries are all broken down, allow the mix to simmer for about 10 minutes, to allow it to thicken. Stir it regularly so the raspberries don't stick to the bottom of the pan.
- Turn off the heat and stir in the collagen, coconut sugar and hemp seeds.
- Let the mixture cool (I like to put it in the fridge to speed up the process).
- Remove the muffin tray from the freezer and transfer about 1 tablespoon of the raspberry mixture to each muffin cup and then cover it with melted chocolate.
- Place the pan back in the freezer and freeze for another 15 minutes, until the chocolate is hard. Then serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Be sure the collagen you use is unflavoured and tasteless so it doesn't change the flavour of the chocolates.
- If you don't have collagen you can simply omit it from the recipe, but just note that these chocolates will no longer be high in protein.
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