I recently tested this recipe out on some “fussy eaters” who were over on a play date. I’m always eager to try out my recipes on picky eaters. I get a buzz when they approve of my creations ( and equally deflated when they don’t) so I was over the moon when they were licking their lips and asking for more of this simple, quick and healthy treat!
While my son’s friend gleefully munched on the chocolate, he explained how much he hated dark chocolate, even though he was eating dark chocolate right in front of our eyes!
What they don’t know won’t hurt them : )
This recipe was adapted from Sarah Wilson’s Sugar-Free Raspberry Ripe
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
1/4 – ½ cup Canadian maple syrup or organic honey
½ cup cacao
1/3 cup coconut oil, melted
a few drops of vanilla
frozen raspberries, handful
shredded coconut, handful
Melt maple syrup or honey, cacoa, coconut oil and vanilla on stove until mixed together and smooth.
Place a piece of baking paper on a plate or small tray and scatter with raspberries and coconut then pour the chocolate on top and freeze for an hour.
Once hard, break into shards and keep stored in the freezer or fridge and eat to your hearts delight!
I reckon it would also be nice with flaked almonds, mmmmmm!