I picked up this candy skulls mold a couple of weeks back and have been so eager to use it ever since.
Is it weird that I find the skulls cute? I’m not sure they’re meant to be “cute”… in fact, that is probably an insult to the person who designed the mould.
But I can’t help it, just look at their smiles – they’re happy skulls!
Anyway, these skulls are based on a sweet I used to eat as a child (back when you could buy sweets for one pence each) called Skullcrushers – they were white chocolate and had a pinky red marbled effect.
I wanted to make a healthier option that was also suitable for those on a raw diet.
However, raw white chocolate is harder to make than I thought. In fact, if anyone has a good recipe for raw white chocolate, I would love to see it!
So these are not technically white chocolate, they do not contain any cacao butter. But they are very similar to white chocolate in taste, with a similar sweetness and flavour from the vanilla extract.
They are absolutely delicious and my taste testers have all given me big thumbs up!
These are a great healthy alternative to Halloween candy but they do need to be kept in the fridge or freezer to keep a good, solid texture. I liked eating mine straight out of the freezer!
These Skullcrushers are:
Candy Skull Crushers
You will need
- A blender / food processor
- A candy mold or ice cube tray
For the "white chocolate" coating
- 120 ml 1/2 cup coconut oil
- 75 g 1/2 cup cashew nuts
- 1 tbsp raw agave nectar or sweetener of choice
- 1 tsp vanilla extract
- 1 tbsp raw almond milk or milk of choice
For the berry filling
- 30 g 1/4 cup goji berries
- 35 g 1/4 cup fresh blackberries (can be substituted with other berries)
- 30 g 1/4 cup cashew nuts
- 2 tbsp raw almond milk or milk of choice
- 1 tsp vanilla extract
To make the "white chocolate" coating, mix all ingredients in a blender or food processor until completely smooth. Add a tiny bit more milk if it's hard to blend.
Make the berry filling by separately mixing all ingredients in a blender or food processor until smooth and resembles a thick sauce.
Fill your mold up to about 1/3 way with the white chocolate and freeze for a few minutes. (Should only take about 10 minutes for it to firm up.)
Then spoon in about 1/2 tsp full of the berry filling, keeping it in the centre of the mold. And freeze for a further 10 minutes.
Now fill up to the top with the white chocolate and freeze or refrigerate to set for at least 30 minutes.
Keep in the fridge or freezer so it will keep a nice solid texture. Will be fine at room temperature for about 15 minutes before it softens. Enjoy!