Raspberry Chocolate Heaven
Indulge in these divine dairy-free fat bombs that combine luscious dark chocolate with bursts of tangy raspberries. Perfect for satisfying late-night cravings or impressing guests with a guilt-free, delectable treat.
ingredients
- 3.5 oz dark chocolate (70% cocoa or higher), chopped
- 2 tbsp coconut oil
- ½ cup freeze-dried raspberries
- ¼ cup almond butter
- 1 tbsp unsweetened cocoa powder
- 1 tbsp powdered erythritol (or your preferred sweetener)
- 1 tsp vanilla extract
- Pinch of sea salt
- Optional toppings: additional crushed freeze-dried raspberries, unsweetened shredded coconut
steps
- 1.
Line a mini muffin tin with 10 paper liners.
- 2.
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- 3.
In a blender or food processor, pulse the freeze-dried raspberries until finely ground.
- 4.
In a separate bowl, mix the raspberry powder, almond butter, cocoa powder, powdered erythritol, vanilla extract, and sea salt. Pour in the melted chocolate mixture and stir well to combine.
- 5.
Divide the mixture evenly among the prepared muffin liners. Smooth the tops with the back of a spoon.
- 6.
Optional: Sprinkle crushed freeze-dried raspberries or shredded coconut on top.
- 7.
Place the muffin tin in the refrigerator and chill for at least 1 hour until firm.
- 8.
Once set, remove the fat bombs from the muffin tin and store them in an airtight container in the fridge for up to 2 weeks or in the freezer for longer shelf life.
- 9.
Enjoy this heavenly combination of chocolate and raspberries whenever you need a guilt-free, delightful treat!
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