Dark chocolate raspberry is such a great flavor combination. I’ve used it before and I’ll totally use it again. Last night I decided to make a quick dessert and I loved the results. This tastes like a chocolate raspberry truffle without all the trouble of rolling the chocolate mixture into balls and ending up up to your elbows in chocolate. This has only four ingredients, is dairy/sugar/grain/gluten free, low carb, and THM S. 
I love truffles but rolling them can be so messy. This is an easy way to have the consistency and taste of a truffle but the ease of a bark.
See the missing corner from this photo? That was my breakfast. No guilt.
A little while later I saw the toddler coming out of the fridge covered in chocolate. I guess I should’ve put my truffle bark tray on a higher shelf… chocolate might be ok for mommy to eat for breakfast but I prefer my children eat real breakfast food like eggs and bacon.
I want to try this as a ganache topping on cake next. Isn’t that chocolate swirl beautiful?
Ingredients:
two 3.5 oz bars dark chocolate ***
one 5.4 oz can of coconut cream
5 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend) or to taste
one 1.25 oz bag of freeze dried raspberries ***
***I used Lindt 90% bars I got on sale from Amazon and Simply Balanced freeze dried raspberries from Target
Directions:
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.
- two 3.5 oz bars dark chocolate ***
- one 5.4 oz can of coconut cream
- 5 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend or to taste
- one 1.25 oz bag of freeze dried raspberries ***
- 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.
***I used Lindt 90% bars I got on sale from Amazon and Simply Balanced freeze dried raspberries from Target
| Nutrition Facts |
| Amount Per Piece, 36 pieces per recipe |
Calories 35 |
% Daily Value |
Total Fat 3g 5% |
Saturated Fat 2g 10% |
Trans Fat 0g |
Cholesterol 0mg 0% |
Sodium 1mg 0% |
Total Carbohydrates 3g 1% |
Dietary Fiber 1g 3% |
Sugars 1g |
Protein 0g |
Vitamin A 0% Vitamin C 3% |
Calcium 0% Iron 1% |
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