A surprise inside!
Raspberry puree fills these yummy chocolate treats!
Raspberries & Chia!
The filling for these spooky candy treats is just two ingredients! Raspberries and chia seeds. No need to heat the raspberries to thicken them, just add some chia seeds and they will gel with the liquid from the raspberries, resulting in a jam-like texture.
Can you use jam or jelly for the filling?
Sure can! But I like using fresh fruit along with chia because it doesn’t have any added sugar, thickening agents or preservatives!
What about the chocolate?
I’m glad I asked 😉
You can melt a few candy bars (Hu is the cleanest brand I have found). Or you can use chocolate chunks such as Pascha’s or Enjoy Life brand. I prefer these brands because they only contain REAL ingredients, nothing lab made, no flavorings, or soy lecithin (made from soybeans using a chemical solvent!). If you use Pascha’s, there is no added sugar, so you are getting pure chocolate here, it will be bitter! Consider adding some coconut sugar, or maple syrup to sweeten slightly when you melt the chocolate. Taste your chocolate before adding sweetener, or vanilla, it might not need it!
What’s the best way to melt the chocolate?
Use a double boiler. This is a smaller pot, sitting in a larger pot. The larger pot has a little water in it, just barely touching the smaller pot. The smaller pot will hold your chocolate. Melting the chocolate with a double boiler makes sure that you don’t “scorch” or burn your chocolate!
What is coconut butter?
Coconut butter is essentially the whole coconut (not the shell!) blended up. Similar to a really firm peanut butter, coconut butter melts wonderfully, and then will harden again when at room temperature. For the spider web design I am using melted coconut butter to draw on the webbing. You could also use a little powdered sugar and a dash of water if you don’t have coconut butter.
Chocolate Raspberry Filled Spiderwebs
Fresh raspberries are pureed and then dropped in little circles on a cookie sheet. The raspberry is frozen, and then dipped into chocolate to coat. Coconut butter is used to draw the spiderweb design on each chocolate candy.
For the filling
For the chocolate
For the spiderweb design
Make the spider web filling
- Wash and dry raspberries.
- In a bowl mash the raspberries with a fork until mushy.
- Add chia seeds and mix well.
- Let stand about 5-10 minutes until thickened.
- Mix every few minutes or so to ensure everything is combined well.
- You should have the texture similar to jam or jelly. If it is too runny, add more chia seeds, mix and wait a few more minutes.
- Using a melon baller or spoon. Put 1 tablespoon size drops onto a cookie sheet lined with parchment paper. Use a damp finger to flatten the tops slightly so you have a nice flat surface (disk like shape) to draw the spider web lines on later.
- Freeze for 20 minutes.
- Using a double boiler as described above melt your chocolate. Add coconut oil, and mix.
- Pull the raspberry disks out of the freezer and using two forks, dip each disk into the chocolate, and place back on the cookie sheet.
- Put in the refrigerator to set while you move on to the next step.
Make the spider webs
These candies will keep out of the refrigerator a few days (if they last that long!) To make them last longer, and for a chilly treat, store them in an airtight container in the refrigerator.
- In a double boiler, melt the coconut butter until runny.
- Once set (about 20 minutes) pull the spider web candies from the refrigerator.
- Using a toothpick, piping bag, or a zip top bag with a tiny corner snipped off, draw circles around on top of the chocolate candy.
- Using another toothpick, and working quickly, drag lines through the circles to make a spider web!