High-Protein Raspberry-Filled Chocolate Truffles

Why you will love this recipe:

• Delicious flavour. The contrast of a dark chocolate shell with a sweet, creamy raspberry center is irresistible.
• Quick and easy. Minimal hands-on time makes these an ideal no-bake treat.
• Simple ingredients. The recipe uses just six core ingredients.
• Diet-friendly. Dairy-free, refined sugar–free, gluten-free and paleo options are possible when you choose compatible ingredients.
• High in protein. Each filled chocolate provides roughly 7 g of protein when made with collagen peptides.
• Perfect for special occasions. These bites are lovely for Valentine’s Day, Mother’s Day, Easter, or baby showers.

Ingredients and substitutions:

• Dark chocolate – forms the outer shell. Dark chocolate bars or chips work well; you can use milk chocolate if you prefer. Avoid unsweetened or very bitter baking chocolate for this recipe.
• Fresh raspberries – make the bright fruit filling. Frozen raspberries will work if thawed first.
• Coconut oil – gives the chocolate a smooth, melt-in-your-mouth texture.
• Coconut milk – adds creaminess to the raspberry layer; use full-fat for the best texture.
• Collagen peptides – plain, unflavoured collagen powder adds protein and helps set the filling. Omit for a vegan version (note: protein content will be lower).
• Coconut sugar – a touch of sweetness for the raspberry filling; cane sugar can be substituted if needed.
• Hemp seeds – add texture and a protein boost; hemp hearts work best.

Recipe variations and add-ins:

• Make a double or triple batch when serving a crowd or packaging gifts.
• Add a splash of vanilla extract to the melted chocolate for extra depth.
• Sprinkle flaky sea salt on top before freezing for a salty-sweet finish.
• If you prefer vegan chocolates, omit collagen and use vegan chocolate—these will still taste great but will not be high in protein.
• To keep the recipe dairy-free, choose dairy-free chocolate.
• For refined sugar–free chocolates, select chocolate sweetened with coconut sugar or another alternative sweetener.

How to make raspberry filled chocolates:

Step 1

Line a muffin tray with silicone or parchment paper muffin cups. Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.

Step 2

Stir coconut oil into the melted chocolate until you have a glossy, smooth consistency.

Step 3

Spoon 1–2 tablespoons of melted chocolate into each muffin cup to form the base and sides. Freeze the tray for 10–15 minutes to let the chocolate set while you prepare the raspberry filling.

Step 4

For the raspberry layer, place raspberries and coconut milk in a medium saucepan over low heat.

Step 5

Warm the raspberries and coconut milk, stirring to break the fruit apart. Once broken down, let the mixture simmer for about 10 minutes until it thickens, stirring frequently to prevent sticking.

Step 6

Remove the pan from heat and stir in collagen peptides, coconut sugar, and hemp seeds. Allow the raspberry mixture to cool — placing the pot in the fridge speeds this up.

Step 7

Remove the muffin tray from the freezer and spoon about 1 tablespoon of the cooled raspberry mixture into each chocolate base.

Step 8

Cover each raspberry-filled cup with more melted chocolate until the filling is fully enclosed. Freeze for another 15 minutes until the chocolate is firm. Remove from cups and enjoy.

Top Tips:

• If you don’t have a microwave, melt the chocolate using a double boiler.
• Don’t substitute chia seeds for hemp seeds in this recipe—hemp seeds provide the desired texture and protein boost.
• Use plain, unflavoured collagen peptides so they don’t affect the taste of the chocolates.

No — the recipe as written uses collagen peptides and is not vegan.

Yes. Omit the collagen and use vegan chocolate. The texture and protein content will change, but they will still be delicious.

Yes — when using paleo-compliant chocolate and sweeteners, the recipe fits a paleo diet.

Store in an airtight container in the fridge for up to 30 days. They also freeze well for up to 3 months in a freezer-safe container or bag.

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