Raspberry Filled Chocolates

5 from 5 votes

These are the best raspberry filled chocolates. This healthy dessert is so easy to make and each chocolate has 7 grams of protein in it!

Prep Time10

Cook Time15

Freeze time15

Total Time40

Course: Dessert, Snack, treat

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings:

Calories: 235kcal

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!

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.