1 cup cacao powder
3 tablespoons agave
1 box fresh raspberries
1/3 cup coconut oil (liquefied)
1. Add the liquefied coconut oil to the cacao powder and stir until the mixture is smooth and creamy like chocolate sauce.
2. Then add the agave and taste. If you want it sweeter, add more (I like it a little bitter).
3. Pour a thin layer (about 1/4 inch thick) of the cacao sauce into the bottoms of 6 silicone muffin tins (You could probably use a metal muffin tin as well and just grease with coconut oil).
4. Add 5 raspberries (or more) to each candy and put in the freezer for 10 minutes. Then pour the rest of the cacao sauce over the raspberries and pop back in the fridge for another 5 or 10 minutes.
My amazing little sister came up with these, and they are fantabulous!
Eat immediately or store in the fridge so the raspberries won’t freeze.
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© 2009-2023 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!