Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Strawberry Filled Valentines Chocolates

Name: Strawberry Filled Valentines Chocolates
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 30 servings
Ingredients: Dark Chocolate; Frozen Strawberries; Maple Syrup; Raw Cashews; Silicone Chocolate Mold with 10 to 12 spaces

Recipe by Megan Horsley

Ingredients

Time

Serves

I remember raiding the boxes of chocolates as a kid to find the strawberry cream chocolates–those were my favourite! These strawberry-filled chocolates are my take on those chocolates, minus any of the weird ingredients that I’m assuming they contain. I hope these chocolates bring delight to your Valentine’s and Palentine’s, alike!

Dessert

Vegan

Gluten-Free

Kid-Friendly

Ingredients

200 g

Dark Chocolate

(about 1 1/2 bars of chocolate)

1/2 cup

Frozen Strawberries

(defrosted, or use fresh strawberries)

2 Tbsp

Maple Syrup

3/4 cup

Raw Cashews

(soaked in hot water for 30 min, drained)

Silicone Chocolate Mold with 10 to 12 spaces

Instructions

Add the strawberries, maple syrup and raw cashews to a food processor and process until smooth.

Add the chocolate to a double boiler and melt. Pour into the silicone mold(s) ensuring to thoroughly coat the inside of the mold spaces and then pour the chocolate back out, into the bowl. Use a bench scraper or silicone spatula to scrape the excess chocolate off of the mold. Freeze for 5 minutes.

Meanwhile, put the strawberry filled into a zip lock bag or a piping bag. For easier filling, put the corner or spout of the zip lock or piping bag into the bottom of the glass and fold the top over the rim of the glass and pour the filling in the bag without the stress of the bag falling over.

Remove the mold from the freezer and pipe about 1 tsp of the strawberry filling into each space. Put the mold back into the freezer for 2 to 3 minutes.

Remove the mold again, pour the remaining chocolate over top to fill the mold spaces and return to the freezer for 5 to 10 minutes, or until the chocolates have hardened. Repeat with the remaining filling and chocolate until everything is used. You should have about 30 chocolates by the end of the process.

Store the chocolates in the fridge or freezer for up to one month. Chocolates can certainly be gifted at room temperature but be sure to put them into little papers in your gift box. Enjoy!