Valentines Day is approaching and what better way to ask someone to “Be My Valentine” than with these amazing sugar free raspberry mint chocolates?
Raspberry, mint-y, smooth, creamy, rich dark chocolate goodness all wrapped up in each chocolate cup.
These decadent sugar free raspberry mint chocolates are so smooth and creamy they melt in your mouth. You won’t be able to stop at eating just one. In fact you may find you want to keep them for yourself and make another batch for your Valentine.
Raspberry Mint Dark Chocolate (S.F.)
Raspberry, mint-y, smooth, creamy, rich dark chocolate decadence that melts in your mouth.
Author: Thyme and Tarragon
Recipe type: Dessert
Cuisine: Sugar Free
Serves: 22-24
Ingredients
- 4 tablespoons raw cacao butter*
- 5 tablespoons coconut oil
- 2 teaspoons vanilla
- 1 teaspoon liquid stevia
- 1 teaspoon peppermint extract
- 1 cup cacao or cocoa powder
- 20 - 24 fresh or frozen raspberries
Instructions
- Chop raw cacao butter into shavings or very small chunks, the smaller the chunks are the faster it melts.
- Put in microwave safe bowl and heat in microwave at 20 second intervals until melted stirring each time in between. Melting time will vary depending on size of chunks.
- When ¾ of your cacao butter is melted add the coconut oil and heat in microwave again at 20 second intervals. You should only need to do this 1-2 more times. Make sure you stir after each 20 second interval.
- Add rest of ingredients and stir until smooth.
- Place one raspberry in each candy mold and flatten the raspberry so it doesn't stick up over the mold.
- Fill each candy mold with chocolate covering the raspberry.
- Put in freezer on a flat surface for 30 minutes.
- Store in airtight container in freezer until ready to serve.
Notes
*If you don't have any cacao butter on hand but need to make a dessert or just need some chocolate you can replace the cacao butter with coconut oil. Just reduce the amount to 3 tablespoons instead of 4. They will not be as rich and creamy but still very good.
