Ingredients

The following ingredients have 4 Servings
  • 7 oz dark chocolate ***
  • 5.4 oz coconut cream ((one small can))
  • 5 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 1.25 oz freeze-dried raspberries ***

Instruction

  • In a microwavable bowl or on top of a double boiler melt the chocolate. I melt it in the microwave stirring every thirty seconds.
  • When it is melted stir in the coconut cream and sweetener.
  • Open the bag of freeze dried raspberries to let out the air then put the bag on the counter and lightly squish it to break up any big pieces.
  • Stir the raspberries into the chocolate.
  • Taste it. If it is not sweet enough you can add more sweetener. I like dark and semi sweet chocolate but this might not be sweet enough for everyone.
  • Spread on a parchment or wax paper lined baking sheet and refrigerate until firm. This will end up the consistency of a truffle, slightly soft but still firm. I cut it into triangles with a pizza cutter.
  • Store in the refrigerator.