Keto Raspberry Chocolate Bar
How to Make It
Step 1
Add the cocoa butter to a heat-proof bowl. Place the bowl over a saucepan containing a small amount of simmering water and stir the cocoa butter until it melts. Add the cocoa powder, erythritol, lecithin, and vanilla powder.
Step 2
Keep stirring until the dry ingredients have been fully incorporated. Take the bowl off the heat and add in the stevia. Crumble the freeze-dried raspberries, add most of them to the melted chocolate, and stir.
Step 3
Place the chocolate mold on a flat tray or board. Sprinkle the remaining crumbled freeze-dried raspberries at the bottom of the mold. Pour the chocolate into the mold and transfer it to the fridge for 10-20 minutes.
Step 4
Take the chocolate out of the fridge. Wrap it in aluminum foil, and store it in an airtight container at room temperature. Serve it on its own, or use it in recipes.
Ingredients
- Cocoa Butter – 35 g
- Cocoa powder – 3 tbsp
- Powdered Erythritol (Icing Sugar) – 2 tsp
- Vanilla Powder – 0.5 tsp
- Simply Sunflower Lecithin – 0.13 tsp
- Liquid stevia – 15 Drop
- Snacks, Organic Freeze-Dried Raspberries – 10 g