Well, I set out to replicate a peppermint patty, using this wonderful looking recipe from Primal Palate as my base and ended up going in a different direction with it. I still intend to do the peppermint patty eventually, but for now, I’m really glad we went with these. They are the perfect decadent treat.
Ingredients for chocolate:
1 tbsp Coconut Oil
1/4 tsp. raspberry flavoring, like this one from Frontier Natural Products Co-op
Ingredients for filling:
1/2 cup coconut oil
1/4 cup shredded unsweetened coconut
1 tbsp. honey (sub maple syrup for vegan option)
1/4 tsp. raspberry flavoring
1/4 tsp. clear vanilla extract
5 mashed fresh red raspberries (frozen will work, but thaw completely first)
Use a silicone candy mold for shaped chocolates or a mini muffin pan with liners for chocolate cups, similar to the soy nut butter chocolates found here. I tried both ways and they were equally easy and delicious.
Melt together chocolate morsels, 1 tbsp coconut oil, and 1/4 tsp. raspberry flavoring in a small pot over low heat or a double boiler. Spoon small amount of melted chocolate into the bottom of each liner or candy mold. Place in freezer to harden for about 10 minutes.
Combine all filling ingredients in a medium bowl and combine until all ingredients are completely incorporated. Remove hardened candy layer from freezer and add a small amount of filling to each mold/cup. Do not flatten, but press down if the filling is above the level of the mold. Fill the rest of the cup with melted chocolate to cover the raspberry filling. If your chocolate has begun to thicken, just reheat and stir until smooth before filling. Place your candies back in the freezer for about 15 more minutes until hardened. Remove from molds and enjoy!