Raspberries and dark chocolate are better together than they are individually. A synergy that has spawned numerous concoctions from rich, flowing lava cakes to crunchy trail mix. This three-ingredient recipe comes together in minutes, but its impact will last a lifetime. Almost too good to be true.
Line a rimmed baking sheet with parchment.
Set a double boiler over medium heat. *
Add chocolate pieces & coconut oil, stirring occasionally until melted.
Remove from heat and pour chocolate mixture onto prepared sheet.
Sprinkle raspberries over surface.
Place pan in freezer for ten minutes, remove, and finish setting at room temperature for one hour.
Break into tablespoon-sized pieces { ½ ounce }.
Store refrigerated in an airtight container.
Naturally low-carb & gluten-free
* If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.
