Paleo Cherry Cream Chocolates

Paleo Cherry Cream Chocolates

Happy Valentine’s Day!!💘
Here are some paleo sweets for your paleo sweet! But you certainly don’t need to be on the paleo diet to enjoy these delectable goodies–they would fool any Russell Stover connoisseur!

As you may have already guessed, I am a big fan of all things cherry–but particularly when combined with chocolate. I do, however, prefer a cream filling to syrup as it feels more elegant and isn’t quite as sticky.

With this recipe, you will find that same elegance in the filling–and the chocolate shell is very rich and intense like you’d experience with an 85% cocoa bar. I left most of the sweetness for the cherry cream. If you prefer a sweeter chocolate, there is an option to add a touch of liquid stevia into the chocolate mixture. I know we all fall at different places on the sweetness spectrum, but I like to keep everyone happy if I can!☺️

Here are links to some of the harder to find items that you will need:
–egg white powder
–silicone mold
–spectrum shortening
–arrowroot flour
–icing bottles (optional)
*Also raspberry extract will do instead of cherry extract in a pinch.;)

Happy Candy Making! And have a wonderful Valentine’s Day!❤️

Instructions: With a hand mixer, blend together shortening and honey. Add in coconut cream, cherry purée and cherry extract and combine until smooth. Add in sifted egg white powder and arrowroot flour and blend thoroughly.

Refrigerate filling for 15 minutes. Place filling into piping bag with a fine tip or use a ziplock bag, cutting just the very corner tip off. Set aside for later.

Using a double broiler (or a metal or glass bowl on top of a saucepan), melt 8 ounces of chocolate. When chocolate is melted, add the solid coconut oil and combine slowly until smooth. At this point, you’ll want to heat the honey, vanilla (and stevia if desired) in a small pot for about 3-4 minutes until the honey mixture is less viscous or like a loose liquid.

While stirring the melted chocolate rapidly, add in just 2 TBSP of the heated honey mixture and combine until smooth. Then add in the remaining 2 TBSP of the honey mixture while stirring rapidly again until smooth. DO NOT add any more honey or liquid than is indicated or the chocolate will seize.

Allow chocolate to cool 5-10 minutes and then pour into icing bottle. Alternatively, chocolate and filling may be spooned into molds. Fill the molds 1/4 of the way with chocolate and then pipe in a dollop of the cherry filling. Pour chocolate overtop, do not overfill.

Carefully place mold into freezer for 30 minutes or until chocolate is set. Remove and drizzle remaining chocolate overtop and decorate as desired. Enjoy!!

Print