Raspberry Truffle Dessert for Two {Gluten-Free, Raw, Vegan, Paleo, AIP-Friendly, Refined Sugar-Free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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Ingredients

  • 10 minutes
  • 5.0 from 4 reviews Raspberry Truffle Dessert for Two {Gluten-Free, Raw, Vegan, Paleo, AIP-Friendly, Refined Sugar-Free} Print Prep time 15 mins Ready In 15 mins Author: Audrey @ Unconventional Baker Makes: 2 servings {or 4 smaller ones} Ingredients ¼ - ⅓ cup frozen raspberries ½ cup neutral tasting coconut oil or non-dairy butter, melted but not hot {I used coconut oil this time, but I've used non-dairy butter before and it was amazing too -- much creamier}
  • ¼ cup cocoa powder {use carob powder for AIP} 3 tbsp liquid sweetener of your choice {I used maple syrup} 1 tsp pure vanilla extract {use alcohol-free extract for AIP} dash of salt Optional toppings: a hint of shredded coconut and a few extra raspberries {or any other toppings of your choice, or just leave it a clean slate} Instructions Divide the raspberries between two ramekins {or mugs, etc.}. Set aside. Place all remaining ingredients {except toppings, of course} into a tall-ish glass and stir until the mixture becomes very smooth and silky {keep stirring until it's completely uniform}. Pour this chocolate mixture over the raspberries in your dish. Sprinkle with toppings, if using any. Place in the fridge for about 10 minutes to harden a little. And enjoy! Notes ♥ If using coconut oil, this will harden a lot if left refrigerated for a long time, but it tastes best when just firm enough to be creamy {unless you're looking for more of a chocolate-bar type of treat, in which case make these thinner -- i.e. spread the mixture between more smaller dishes and don't fill up as high}. So if you leave yours in the fridge, leave it out at room temp to thaw out for some time before serving to bring it back to room temp. It's not a very fussy recipe and can be re-warmed or re-chilled as needed.♥ Can also be made into little cups if you line 6 muffin tins with muffin liners, follow recipe directions, then place the pan in the freezer right away for 10-15 mins, and you'll end up with delicious raspberry chocolate cups. 3.2.2925

Instructions

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