Keto, Vegan, Paleo Friendly

Why pay such high prices for processed, store-bought, sugary chocolate when you can make a much better, more delicious, and healthier version at home? It’s perfect any time of year while adding a festive treat during the holiday season. You can use different fruit if you desire, and even add nuts and spices. I usually use cacao paste, which is 100% cacao, no sugar or cacao butter added. If you’d like to try this, I’ll indicate it below. If you can get 85% chocolate bars or chips then you can also use these. And finally, if you have raw, organic cacao powder, you can use this and add some cacao butter to it.  Either way, it will be delicious!

Ingredients

  • 6 oz dark chocolate, 85% cacao or gluten-free, low sugar chocolate chips, See Cacao Paste Version below. 
  • 1 Tbsp coconut oil
  • 3/4 cup organic raspberries, frozen (you could also use blueberries or strawberries)
  • Sea salt, coarse is best, but finely ground is perfectly acceptable
  • 12 drops liquid stevia or Pure liquid monk fruit optional

Optional:

  • ¼ cup chopped or crushed nuts, such as almonds, hazel nuts, pistachios or macadamia nuts. Size depends on the crunch you want to experience. 
  • Or ¼ cup seeds like pumpkin, sesame, or chia

Cacao Paste Version:

  • 6 oz. Cacao paste
  • 2 oz. Cacao butter

You will need a sweetener for the cacao paste version. I prefer Pure monk fruit (not the kind with erythritol in it), either liquid or powder. Sweeten to your liking. Start slowly by adding a few drops of liquid at a time, stir and taste. Or 1 tsp of powder at a time, stir and taste. If you do higher carbs then you can use 1 Tbsp maple syrup or honey or to taste.  

Fig balsamic or Blueberry or Lavender balsamic will ad an incredible flavor while cutting a bit of the bitterness from the raw cacao. Add 1 tsp or to taste.

All the same ingredients above: the coconut oil, raspberries, and sea salt and optional nuts.

Instructions

  1. Place the chocolate chips (or cacao paste and cacao butter) and the coconut oil in a double boiler, on low heat, stirring regularly until melted.  Be careful not to burn it.
  2. Place the frozen raspberries in a plastic bag and crush so they break into very small pieces. You can use the back of a glass measuring cup.
  3. Reserve a Tablespoon or so of the crushed raspberries and add the rest to the chocolate mixture. Stir and heat again in the double boiler, on low.
  4. If you’re adding nuts, do it now.
  5. Taste the chocolate mixture to decide if you want to add low-carb sweetener and add it here.
  6. Line a baking sheet or glass pyrex rectangular dish with parchment paper. Pour the mixture onto the baking sheet and spread out thinly.
  7. Sprinkle the reserved raspberries and the coarse salt over the top of the chocolate and place in the freezer for 20-30 minutes.
  8. Break up into small pieces and store in the fridge, freezer or in an air tight container.

Serve for dessert or as a snack with tea. 

Buen Provecho!