Chocolate Covered Jam
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Ingredients
- 1½ cups - Fresh (or frozen & thawed) raspberries (1 6 ounce container), divided
- 1 Tbsp - Coconut oil
- 1 Tbsp - Granular Sugar Replacement (Lakanto)
- 1 Tbsp - Chia seeds
- 1½ cups - Semi-Sweet Style Cholocate Chips (Lily’s)
- 2 Tbsps - Freeze-dried raspberries optional
Instructions
- In a bowl, stir and smash together the raspberries, monk fruit sweetener, and chia seeds. Leave some large chunks still intact.
- Scoop out heaping spoonfuls, or 1 tablespoon, of the mixture onto parchment paper or a Silpat, separated into pucks. Freeze until the mixture has solidified enough to be picked up, at least 1 hour.
- Melt chocolate chips and coconut oil together in the microwave. (30 seconds, stir, repeat until melted).
- Take raspberry pucks out of the freezer. Dip the puck into the chocolate mixture making sure to coat all sides. Place the pucks back on the baking sheet.
- Place in the freezer until ready to enjoy! Enjoy straight from the freezer or let sit at room temperature for about 10 minutes until the chocolate is slightly softened.
Notes
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