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!
📖 Recipe
Raw Candy Skull Crushers
Raw, healthy Halloween candy! Makes approx 24 bite-sized treats.
Ingredients
For the "white chocolate" coating
- 120 ml ½ cup coconut oil
- 75 g ½ 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 ¼ cup goji berries
- 35 g ¼ cup fresh blackberries (can be substituted with other berries)
- 30 g ¼ cup cashew nuts
- 2 tbsp raw almond milk or milk of choice
- 1 tsp vanilla extract
Instructions
- 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!
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 83Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 40mgCarbohydrates 4gFiber 0gSugar 2gProtein 2g
Maisey says
Did you soak the cashews before hand?
Aimee says
Yes, you can either soak overnight or soak in boiled water for a few minutes.
RIANA BROCKETT says
so delish, I made them but filled it with some strawberry jam I made instead
Aimee says
Lovely! Glad you enjoyed them :)
Christin@SpicySouthernKitchen says
That berry filling looks fabulous! I’m going to have to get some skull molds for next Halloween. What fun!
Aimee says
Thanks Christin :-) They were a lot of fun!
Tamzin says
Love this and love your blog! Can’t wait to read more……
I used to love those white chocolate very artificial skulls you could get in the pick a mix but turned my back on those years ago so these I would love to try!
Aimee says
Thank you Tamzin! I am enjoying looking through your blog right now :-)
The Peace Patch says
Superspooky skullwork! They are superyumful in a gorgeously gothic sort of way. :)
You might try these for white chocolate…?
http://www.rawguru.com/raw-food-recipes/dipping-chocolates1.html.html
http://www.betterraw.com/2011/04/dark-and-white-raw-chocolate-covered.html
I just found some dancing elephant chocolate molds so I’m gonna give ’em a go with white and dark chocolate. Thanks for sharing your recipe! :)
Aimee says
Oooh thank you for those links! *Bookmarks* I’ll have to experiment with these :-)
Also, I’m very intrigued by these dancing elephant moulds…