These delicious raspberry-filled chocolates are the perfect sweet treat for Valentine’s Day!
Hey guys! Did you have tons of fun watching the Super Bowl this year (and eating all the grub)? Or maybe, like me, enjoyed a party with friends and good food, but basically paid no attention to the game whatsoever? I love a good Super Bowl party, but I have to admit, beforehand I’m always REALLY hoping that there will be someone, just 1 person who is as uninterested in the game as I am to converse with (and, ya know, make fun of the men who will likely be making fools of themselves).
On years that we stay home, we always make 21 Day Fix approved apps and treats (because there are SO many amazing ones!), but when you go to someone else’s house, all bets are off. You have NO idea what’s going to be there and really, you just want to enjoy yourself and not worry too much anyway. So for those of you that overindulged yesterday, it’s time to get back on track and start thinking about.. um, chocolates.
Ok, I know. Chocolates don’t exactly scream “health food” but hear me out.
Valentine’s Day is around the corner and what do we all want on Valentine’s Day? <the crowd shouts> “CHOCOLATES!”
What do we all not want to waste eating said chocolates? <the crowd shouts> “YELLOWS!”
So we’re allllll on the same page. Perfect! And I have a solution. These easy and delicious raspberry-filled chocolates count as 1 teaspoon! ONE! And they are such a cute little treat to make for Valentine’s Day. I’ll be honest and say that sometimes I make a bunch of them on prep day to have throughout the week*. I don’t know about you, but sometimes I’ll get to the end of my day having eaten all of my containers but still having teaspoons left and I LOVE having these chocolates ready to go for just such an occasion – some might even wonder if I purposely avoid my teaspoons in order to create such an occasion…
I plead the fifth.
Anyway, back in the day when I first started doing the 21 Day Fix, some very nice person in a Facebook support group gave me a recipe for 21 Day Fix chocolates that count as a teaspoon instead of a yellow. I tried it and new it had potential, but played around with the ingredients and the ratios a bit until I came up with what I think is THE BEST 21 Day Fix chocolate around. If you’ve ever made my Banana Split Pudding, then you’ve tried this mixture in all of it’s saucy goodness. It’s freaking glorious. See? ↓
But, man OH MAN! The raspberry filling** inside these little guys just takes them to the next level. I love that when you pop them in your mouth and bite down it’s like a tart raspberry surprise 😉
*Btw, you can definitely make them without the raspberry filling for a super quick & easy treat! (Want to just make a couple for yourself? 1 tsp coconut oil, 1 tsp nut butter, 1/2 tsp cocoa powder, 1/2 tsp maple syrup, 2 mini muffin liners). Or you can even not bother refrigerating them and just use the mixture as a sauce to pour over some sliced fruit like bananas or strawberries… so good!!
**Word to the wise: the raspberry filling also makes a BOMB sauce to put on pancakes or french toast or a spoon or your arm…
I hope you guys love these fun chocolates all fancied-up for Valentine’s Day!
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 10 oz bag of frozen raspberries (make sure they're unsweetened!)
- 3 Tbs raw sugar
- 1 Tbs cornstarch
- 1/3 cup water
- 48 mini muffin liners
- 1/2 cup refined coconut oil (unrefined will smell/taste like coconut)
- 1/2 cup smooth almond or cashew butter
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened cocoa powder
- 2 Tbs raspberry filling
- Raspberry Filling:
- In a medium pot over medium heat, add all ingredients, stirring occasionally until the berries disintegrate, sauce comes to a bubble and thickens. Pour the mixture into a fine mesh strainer to remove the seeds if desired. Cool and refrigerate until completely cold. (This will make more than you need, it would be delicious over french toast or pancakes and can also be frozen for next time!)
- In a medium microwave-safe bowl, add the coconut oil and nut butter and microwave until coconut oil melts, 15-30 seconds depending on your microwave.
- Whisk the mixture until completely smooth, then whisk in the maple syrup and cocoa powder.
- On a baking sheet, place your mini muffin liners, then put 1 teaspoon of the chocolate mixture in each liner. Place in the fridge to set. I checked mine after an hour, but they're probably ready much sooner than that.
- Once no longer wet looking, take out of the fridge and place 1/4 teaspoon of raspberry filling in the center of each chocolate. Next, cover each chocolate with another 1/2 teaspoon of the chocolate filling. (You may need to pick it up and turn it a bit to get it to cover evenly if it doesn't spread enough on it's own.) Refrigerate until set. Enjoy!
Note that these must be kept refrigerated or they'll start to melt!
21 Day Fix Container Counts per Serving: 1 tsp
Weight Watchers Freestyle Points: 2
Nutrition Information:Yield: 48 Serving Size: 1 raspberry-filled chocolate
Amount Per Serving: Calories: 85 Total Fat: 8g