Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Turn cooking mode on
Step 1
Add the dark chocolate and coconut oil to a small pot and melt on low heat while stirring frequently. The coconut oil helps create a thinner, smoother coating and prevents burning.
1/2 bar Dark chocolate
2 tbsp Coconut oil
Step 2
Meanwhile, wash the raspberries and gently dry them using a paper towel.
1 pack Raspberries
Step 3
Using a small spoon (or piping bag if you prefer), fill each raspberry with about 1 tsp of your preferred nut butter or yogurt.
1 tsp Nut butter (e.g. peanut) or Yogurt (e.g. coconut)
Step 4
Then, dip each filled raspberry into the melted chocolate until fully coated.
Step 5
Place them onto a parchment-lined plate or tray and refrigerate for at least 10 minutes until the chocolate has hardened.
Step 6
Enjoy as a delicious, refreshing and high-antioxidant snack! Tip: Store leftovers in the fridge to keep them firm and fresh.
For
1
M
I
1
pack
Raspberries
1
tsp
Nut butter (e.g. peanut) or Yogurt (e.g. coconut), per raspberry
1/2
bar
Dark chocolate (I like to use 100% cocoa and add my own sweetener once melted)
2
tbsp
Coconut oil, to thin the chocolate while melting (optional)
Only visible to you
Made it?
Vegan,
Vegetarian,
Sweets/Dessert,
Snacks,
No banana,
Low carb,
Gluten Free,
Dairy Free,
Cold,
Free Recipe ;)
Cancel
Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Turn cooking mode on
Step 1
Add the dark chocolate and coconut oil to a small pot and melt on low heat while stirring frequently. The coconut oil helps create a thinner, smoother coating and prevents burning.
1/2 bar Dark chocolate
2 tbsp Coconut oil
Step 2
Meanwhile, wash the raspberries and gently dry them using a paper towel.
1 pack Raspberries
Step 3
Using a small spoon (or piping bag if you prefer), fill each raspberry with about 1 tsp of your preferred nut butter or yogurt.
1 tsp Nut butter (e.g. peanut) or Yogurt (e.g. coconut)
Step 4
Then, dip each filled raspberry into the melted chocolate until fully coated.
Step 5
Place them onto a parchment-lined plate or tray and refrigerate for at least 10 minutes until the chocolate has hardened.
Step 6
Enjoy as a delicious, refreshing and high-antioxidant snack! Tip: Store leftovers in the fridge to keep them firm and fresh.
For
1
M
I
1
pack
Raspberries
1
tsp
Nut butter (e.g. peanut) or Yogurt (e.g. coconut), per raspberry
1/2
bar
Dark chocolate (I like to use 100% cocoa and add my own sweetener once melted)
2
tbsp
Coconut oil, to thin the chocolate while melting (optional)
Only visible to you
Made it?
Vegan,
Vegetarian,
Sweets/Dessert,
Snacks,
No banana,
Low carb,
Gluten Free,
Dairy Free,
Cold,
Free Recipe ;)
Cancel
