Chocolate Raspberry Gems

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These are low carb, sugar free, grain free, gluten free, and a THM S.

Ingredients:

1 bag of Lily's Chocolate Chips
1 teaspoon of coconut oil
1 pint of fresh raspberries gently washed and set in colander or on paper towels to get most of the water off (raspberries are so fragile)
2 teaspoons of THM gentle sweet (or my copycat) (or other on plan sweetener of your choice)
¼ teaspoon of gluccomannan

Directions:

Melt 1 bag of Lily's Chocolate Chips and stir in 1 teaspoon of coconut oil once the chips are melted. Fill each silicone tray cavity half way with melted chocolate and go up the sides with the melted chocolate as well. Place in the freezer for 10 minutes.

Meanwhile, mash 1 pint of fresh raspberries in a small saucepan with 2 teaspoons of gentle sweet. Cook over low heat until nice and warm, then stir in ¼ teaspoon of gluccomannan, mix well and allow to cool. (I think you can substitute frozen berries but you may need to add more gluccomannan).

Remove trays and then fill with filling (about ¼ to ½ teaspoon depending on size of your silicone cavity), and cover with more chocolate. Place them back into the freezer for 10-15 minutes until solid. Remove from silicone mold and enjoy (they pop out so easy as long as you wait until they are solid).

Store in refrigerator.

Tip: if your silicone chocolate mold is a different size, you may require more chocolate.

📖 Recipe

Chocolate Covered Raspberry Gems

These Chocolate Covered Raspberry Gems are a delicious sugar-free chocolate confection!

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Prep Time: 25 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 30 minutes minutes

Course: Dessert

Cuisine: American

Servings: 12

Calories: 130

Author: Taryn

Ingredients

• ▢ 9 oz sugar-free chocolate chips
• ▢ 1 teaspoon coconut oil
• ▢ 1 pint fresh raspberries gently washed and set in colander or on paper towels to get most of the water off raspberries are so fragile
• ▢ 2 teaspoons Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• ▢ ¼ teaspoon glucomannan

US Customary - Metric

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Instructions

• Melt 1 bag of Lily's Chocolate Chips and stir in 1 teaspoon of coconut oil once the chips are melted. Fill each silicone tray cavity half way with melted chocolate and go up the sides with the melted chocolate as well. Place in the freezer for 10 minutes.
• Meanwhile, mash 1 pint of fresh raspberries in a small saucepan with 2 teaspoons of gentle sweet. Cook over low heat until nice and warm, then stir in ¼ teaspoon of gluccomannan, mix well and allow to cool.
• Remove trays and then fill with filling (about ¼ to ½ teaspoon depending on size of your silicone cavity), and cover with more chocolate. Place them back into the freezer for 10-15 minutes until solid. Remove from silicone mold and enjoy (they pop out so easy as long as you wait until they are solid).
• Store in refrigerator.

Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Calories: 130 | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Sodium: 5mg | Potassium: 236mg | Fiber: 6g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 4mg

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