Chocolate Covered Raspberry Gems
Author: Taryn
  • 1 9 oz. bag of Lily's Chocolate Chips
  • 1 tsp 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)
  • 1/4 tsp of gluccomannan
  1. 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.
  2. 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 1/4 tsp of gluccomannan, mix well and allow to cool.
  3. Remove trays and then fill with filling (about 1/4 to 1/2 tsp 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).
  4. Store in refrigerator.