Dark Chocolate Raspberry Truffle Bark
Prep Time
10 mins
Total Time
10 mins
Servings: 3 dozen small pieces
Author: Taryn
  • 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 ***
  1. In a microwavable bowl or on top of a double boiler melt the chocolate. I melt it in the microwave stirring every thirty seconds.
  2. When it is melted stir in the coconut cream and sweetener.
  3. 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.
  4. Stir the raspberries into the chocolate.
  5. 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.
  6. 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.
  7. Store in the refrigerator.
Recipe Notes

***I used Lindt 90% bars I got on sale from Amazon and Simply Balanced freeze dried raspberries from Target