Zingy yet delicate cream filled vegan chocolates. This no-bake recipe can be made nut-free and raw, and is refined sugar-free.
- 3 tbsp coconut butter (manna)*
- 2 tbsp unsweetened vanilla almond milk (or a nut-free plant milk of your choice)
- 2 tbsp lime juice
- 1 tbsp maple syrup
- ⅛ tsp spirulina powder
- ⅛ tsp turmeric (spice)
- 1½ cups chopped dark chocolate or chocolate chips of your choice, melted**
- 1 tbsp coconut oil (optional, for easier coating)
- Blend all filling ingredients in a mini blender (I used my magic bullet) until the filling is completely combined.
- Place a silicone mini muffins pan on a metal tray (I used this kind). Divide the filling between 9 of the molds. Tap the pan on the counter to even out and flatten the filling in the molds. Place the tray in the freezer to set for 1 hour.
- When ready to coat in chocolate, take the set filling out of the freezer and carefully push the set cream pellets out of the mold. Place a pellet on a fork and dunk in the melted chocolate to coat. Wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Place on a chilled parchment-lined tray to set.*** Repeat with remaining coconut lime pellets.
- Place tray back in the freezer for 15 mins to fully set and enjoy! Keep leftovers frozen.
*Coconut butter / manna is a product made by the blending of shredded coconut (sort of like a nut butter, but from coconut). It’s not the same as coconut oil. A common brand available in stores in North America is Nutiva. You can also make your own at home if you’ve got a good food processor (there are instructions and a video tutorial on how to do that in my book Unconventional Treats).
**Can also make your own refined sugar-free and dairy-free magic shell coating using this easy recipe. Note: if using this magic shell alternative then no need for the additional tbsp of coconut oil for the coating in this recipe.
***If you have a chilled tray that’s lined with parchment paper ready, then placing the chocolates on it will make them set a lot more neatly (as opposed to creating a puddle of chocolate around the base) since the chocolate coating solidifies when it comes into contact with anything cold.