This recipe is inspired by my love of the classic peanut butter cups. There’s just something about that combo, and the soft filling sandwiched between 2 layers of chocolate! Both Tyler and I love chocolate and raspberry together, so it only seemed natural to create a candy with that addictive combo. As it turns out, the peanut butter cup shape works perfectly for all sorts of yummy creations like this chocolate raspberry one! These lovely little candies are made just like peanut butter cups, so they’re pretty easy to make. There’s no candy thermometer or anything like that involved. Simply melt some chocolate to coat the bottom of the muffin cup liners, add the filling, then top with more chocolate. From there it’s all chocolate bliss!
Ingredients & Substitutions
Chocolate chips – I use semi-sweet chocolate chips here because they have the best texture. Dark chocolate can be tricky to work with, so I don’t recommend it here. For allergy-friendly chocolate chips, try Enjoy Life. They also taste amazing, and even the semi-sweet chips have a nice dark chocolate flavor. Coconut oil – goes in with the chocolate chips to soften the chocolate. But it also goes in the filling to create the ultra silky smooth texture. Frozen raspberries – work perfectly here because you’re cooking them into a sauce. There’s no need to pay for fresh berries in this case! Tapioca starch – thickens the raspberry sauce and works with the coconut oil to make just the right texture. Maple syrup – Grade A amber with its light maple flavor makes the perfect natural sweetener for the filling. Vanilla & almond extracts – just a touch of both really elevates the filling. The almond extract is very subtle, with no obvious flavor. But if you really don’t like it, you can leave it out. It’s only there to enhance, not overpower the raspberries. Freeze-dried raspberries – are optional, but they look and taste great on top of these candies.
Step 6: Then add the filling to each muffin cup liner, and top with the remaining chocolate, tilting the cups to evenly coat the tops. Sprinkle the top of each chocolate with a pinch of crushed freeze-dried raspberries. Finally, chill again until thoroughly set, 2-3 hours, then remove the paper wrappers and place into a sealed container. This recipe was originally published in 2018 but has been updated with new information, photos, and nutritional information.
