Coconut Berry Cream Chocolates

Life is a box of chocolates you never know what you’re going to get…. except with these chocolate you do know what’s in them! Looking for a healthier version of those chocolates in a box look no further. With only 5 ingredients you can make chocolates with a coconut berry filling. Make them into hearts for your sweetheart or if you don’t have a heart candy mold (only a couple of dollars at a candy or craft store I got the deeper ones made lollipops) make them in a mini muffin tin. We made strawberry and raspberry, because they are pretty and pink and who doesn’t love berries? I love berries but I do love me some peanut butter so I also made a few hearts filled with chocolate. Shh….those are hidden in the back of the freezer just for me! So if you don’t like berry or want another flavor play around! Quick and easy and while it is easy to make your own coconut butter we also make some with Sweet Spreads Vanilla Cupcake Coconut Butter I just ordered online and the girls love the Strawberry Cupcake Cream Chocolate Hearts! I made them with thawed frozen strawberries as the fresh weren’t very ripe and juicy and didn’t need to add any agave to them. So go make some chocolates, and since you know what’s in them there is also no need to poke the bottoms trying to find your favorite!

What would your dream box of chocolates look like, all one flavor or a mix, what flavors?

Coconut Berry Cream Chocolates
Makes 16-24 chocolates depending on mold and amount of filling
Filling:
1/2c coconut butter (if using plain organic coconut butter or making your own add sweetener, if using a flavored one like Sweet Spreads Vanilla Cupcake you may not need the sweetener, we made a batch with each)
1/2-2/3c strawberries or raspberries, thawed if frozen (you could try other fruits but I have only tried these two)
1-2 TBSP agave, or coconut nectar and honey will work, or to taste as amount will depend on sweetness of fruit and personal preference

Chocolate:
1/2c agave, maple syrup or honey would also work
1/2c coconut oil, melted
1 tsp pure vanilla or 1/2 vanilla bean
1c cacao/ cocoa powder

In a food processor or blender puree fruit and add to coconut butter, or blend all together in a blender. Depending on the food processor/blender used if it is hard to scrap out or a large amount is needed to blend then puree fruit and mix with coconut butter in a bowl. If making a larger batch or food processor is smaller and or easy to scrap out you can blend it all together. Add sweetener to taste. Place mixture in a pastry bag if you have one for easy quick filling. Line mini cupcake tins with foil liners or have chocolate molds ready. In a medium bowl whisk together coconut oil, agave, and vanilla (scraping and using insides of vanilla bean if using). Whisk in cacao powder until smooth. Spoon chocolate into chocolate molds to coat outside of the mold, making sure not to overfill. If using mini muffin tins fill about 1/4 full of chocolate. Place in the freezer to set about 5 minutes. Remove from freezer and add filling, about 1 teaspoon, or as desired depending on mold using as it will depend on the size of your mold and amount of filling you like. Fill with chocolate and set in freezer to set for about 10 minutes, again if using a larger mold this may take slightly longer. I made 3 sizes, different amounts and all were set within 15 minutes. Store in the refrigerator or freezer until ready to enjoy. These can sit out but remember with coconut oil they will warm up and melt quicker than traditional box chocolates so you won’t want them sitting out in a warm place for long, but they aren’t that fragile. Enjoy!