Raspberry Chocolate

This Raspberry Chocolate is an easy-to-make dessert that combines raw chocolate, raspberries and coconut flakes. It is great to make for guests or to keep a stash in the freezer for when you need your (healthy) chocolate fix.

5 from 4 votes

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Category: Raw Chocolate

Cuisine: Western

Keyword: chocolate, raspberries, raw chocolate, raw dessert

Prep Time: 5

Inactive Time: 1

Total Time: 1 5

Servings: pieces

Calories: 129kcal

Author: Vanessa Gengaroli

Ingredients

1/3 cup coconut oil
1/3 cup cacao powder
1/3 cup maple syrup
1/2 cup coconut flakes plus a small handful
1/2 cup raspberries plus 2 for topping

Instructions

Make the raw chocolate. Warm the coconut oil in a pan on low heat. Add the maple syrup and whisk until well combined. Add the cacao powder and stir, making sure it is well combined.
Prep the raspberries and coconut. Roughly chop the raspberries. If using frozen raspberries, you may need to wait a few minutes to allow them to thaw slightly. Arrange the raspberries and coconut flakes on a silicone loaf pan or baking tin lined with baking paper.
Pour the chocolate on top. Pour or spoon the raw chocolate over the top and place the extra raspberries and coconut flakes on top. Place in the freezer for approximately 60 minutes to set. When ready, slice into small bars.

Notes

Inactive Time: The one hour inactive time is the time for the raspberry ripe to set in the freezer.

Storage Instructions: Keep stored in an air tight container in your freezer for up to 1 month.

Nutrition