Mini Raspberry Chocolates
These Mini Raspberry Chocolates are really easy to make, taste amazing plus they tick all the boxes - gluten free, dairy free and refined sugar free.
Ingredients
Chocolate Coating
- 1/2 cup coconut oil
- 2 tablespoons maple syrup raw or organic honey would also work
- 1/2 cup cacao powder
Raspberry Filling
- 1 cups raspberries fresh or frozen
- 1/2 cup cashews
- 2 tablespoons maple syrup raw or organic honey would also work
- 1 teaspoon coconut oil melted
Instructions
- To make the raspberry filling: blend all raspberry filling ingredients (except for the coconut oil) in a blender until smooth. Add coconut oil and blend until well combined. Place in the fridge for one hour to set. Line a mini muffin pan with paper liners (patty pans).
- To make the chocolate coating: melt the coconut oil in saucepan on low heat. Once melted, remove from heat, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
- To make the mini raspberry chocolates: spoon 1 teaspoon chocolate into each liner and swirl around to coat the sides. Place in freezer for 10 minutes to set. Once the chocolate has set, spoon the raspberry mixture into each liner and smooth with the back of a spoon. Then cover with the remaining chocolate mixture and place in the freezer for 1 hour to set.
Notes
I recommend storing these in the freezer. Allow to thaw slightly before eating.
Nutrition
Serving: 1chocolateCalories: 93kcalCarbohydrates: 6gProtein: 1gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 1mgPotassium: 80mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 2mgCalcium: 11mgIron: 1mg
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