With Valentine's Day upon us, I couldn't resist creating this recipe for Chocolate Protein Raspberry Hearts! It is similar to my other filled protein chocolates, but I've used a new sweetener: Swerve confectioners style erythritol. It makes for a delicious flavor and a smooth finish to the chocolate coating. Give it a try!
- Make the chocolate coating by mixing coconut oil, erythritol, and cocoa powder.
- Fill the cavities of a silicone candy mold about ½ way with the raw chocolate, and shift the mold so that the chocolate covers all sides of each cavity. (It helps to use a candy funnel.)
- Over a sheet of parchment paper, turn the mold over and pour out what hasn’t stuck to the mold.
- Using a bowl scraper or the back side of a knife, scrape off any excess chocolate from the top surface of the mold.
- Place the mold in the freezer for 3-5 minutes to set the chocolate.
- Collect your excess chocolate and set aside. (It may be easier to fold and freeze the parchment to collect the excess chocolate.)
- Meanwhile, mix the ingredients for the chocolate raspberry filling.
- Remove the mold from the freezer. Fill the chocolates with the chocolate raspberry filling, leaving a little room in each mold cavity for more chocolate.
- Top with remaining chocolate.
- Freeze for at least 10 minutes.
- 11. Enjoy! Store in the freezer. If the chocolates freeze for several hours or more, leave them out for a few minutes before serving.