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:
- A blender / food processor
- A candy mold or ice cube tray
- 120ml (1/2 cup) coconut oil
- 75g (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
- 30g (1/4 cup) goji berries
- 35g (1/4 cup) fresh blackberries (can be substituted with other berries)
- 30g (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 ⅓ 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 ½ 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!