Dark chocolate raspberry is such a great flavor combination. This tastes like a chocolate raspberry truffle without all the trouble of rolling the chocolate mixture into balls and ending up to your elbows in chocolate.
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.
Notes
***I used Lindt 90% bars from Amazon and Simply Balanced freeze dried raspberries from TargetServing Size: This makes about 36 small pieces so a serving is calculated for 3 small pieces.Notes on Sweeteners: