Receta Raspberries and Dark Chocolate
If you love dark chocolate and raspberries as much as I do, then you are going to love this. Making dark chocolate is quick and easy, and I like that! It’s especially delicious this time of year when you have plenty of these. . .
And did I mention that I picked them from my a raspberry bush growing in my backyard?
There are only a few ingredients, not a lot of sugar and lots of deep dark chocolate. Place the berries in a mold or spread them out on a small jelly roll pan. I like the silicone molds because it’s easy to remove the solid chocolate from them.
Melt the coconut oil, stir in the chocolate
Add the remaining ingredients; turn off the heat and mix well. Pour into the molds, chill in the refrigerator or freezer and enjoy!
Here’s the recipe:
Raspberry Dark Chocolate
INGREDIENTS
- 3/4 Cup of Coconut Oil
- 1 Cup of Dark Cacao - preferably organic
- 3 Tablespoons of Maple Syrup
- 1 Teaspoon of Vanilla Extract
- 1 Pint of Raspberries (if raspberries are out of season, frozen works too)
- Silicone molds or small jelly roll pan or baking pan with edges no larger than 8 X 13
- Parchment Paper - only if you are using panINSTRUCTIONS
- Melt coconut oil in pan over low heat
- Once coconut oil is melted, stir in the chocolate and remove from heat mix well
- Add the maple syrup and vanilla; stir for about two to three minutes
- Pour chocolate into molds or into pan covered with parchment
Place in Refrigerator for approx two hours or freezer for about 30 to 45 mintues
Store in refrigerator or freezer
2.5
http://simpleandsavory.com/raspberries-and-dark-chocolate/
Simple and Savory