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From the Publisher
Raspberry and Dark Chocolate Cups
Yield: 8 fat bombs, Hands-on time: 15 mins, Overall time: 15 mins + chilling time
Chocolate, raspberries, and crunchy almonds live together in perfect harmony in these fabulous low-carb treats.
Instructions
Place the almonds in a dry skillet set over medium-high heat and dry-fry for 3 to 5 minutes to enhance their flavor. Insert 1 almond into the “cup” of each raspberry and place them on a tray. Freeze for about 1 hour. (Freezing isn’t essential but it does help the chocolate solidify faster.)
Melt the dark chocolate and coconut oil in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Once melted, remove from the heat and cool until it is not hot but still liquid.
Place 8 small paper muffin cups on a tray. Pour about 1 tablespoon (15 g/0.5 oz) of chocolate into each. Add 2 almond-filled raspberries to each cup. Pour another 1 tablespoon (15 g/0.5 oz) of chocolate over the berries in each cup, making sure they are completely covered. The chocolate will start to solidify instantly if the berries were frozen.
Refrigerate for about 30 minutes, or until set. Keep refrigerated for up to 3 days or freeze for up to 3 months.
Ingredients 16 whole almonds (20 g/0.7 oz) 16 fresh raspberries (80 g/2.8 oz) 7.8 ounces (220 g) Homemade Dark Chocolate (page XX) 1 tablespoon (14 g/0.5 oz) coconut oil
Publisher : Fair Winds Press; Illustrated edition (June 1, 2016)
Language : English
Paperback : 192 pages
ISBN-10 : 1592337287
ISBN-13 : 978-1592337286
Item Weight : 1.1 pounds
Dimensions : 8 x 0.75 x 7.9 inches
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