Nutty Raspberry Chocolate (THM S)
keto friendly / df / gf
Mandy: While traveling to visit family, I had a miracle find at the airport. 100% purist friendly raspberry chocolate bars! They were an amazing dark chocolate (sweetened with monkfruit) with dried raspberries, almonds, and pistachios. I was so excited I made everyone try a piece when I arrived.
I’ve been dreaming of this chocolate ever since, but none of the stores in my area carry this flavor. So, just like any other need i find, I went into the kitchen to make my own version..
I’m so proud to say it is just as delicious as the first time I tried it. And, just like I made all of my family try it, I want you all to try it too!
So, whip up a lovely batch for you and your loved ones and enjoy this decadent treat together! (Perhaps a special Valentines gift is in order!)
Multiple Servings
Ingredients:
- 4oz bakers chocolate
- 6 Tbsps coconut manna
- 3 Tbsps powdered THM Super Sweet (or Pyure)
- 1 tsp vanilla extract
- Dried raspberries, pulsed into granules in food processor (see notes)
- Raw pistachios, shelled and pulsed into granules in food processor
- Almond slivers
Directions:
In a double boiler, melt together bakers chocolate, coconut manna, powdered sweetener, and vanilla extract.
Line a pie pan with parchment paper (TIP: if you wet the parchment paper first it will stick to the sides of your pan).
Pour chocolate mixture into the pan. Sprinkle raspberries, pistachios, and almond slivers on top to desired look.
Allow to cool in fridge for 24 hours before cutting.
notes
It is very easy to dehydrate your own raspberries. Place raspberries on a parchment lined baking sheet and cook in 200F oven for 4-12 hours (depending on the humidity at the time). You want all the water to be cooked out. Allow to cool completely before placing in food processor