From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Chocolate Covered Raspberries
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Instructions
1
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First, in a bowl, combine the maple syrup, cocoa powder, oat flour, and peanut butter. Stir together.
2
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Divide this mixture into 12 mini muffin pan cavities. Place a raspberry in the center of each cavity.
3
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In a small bowl, melt the dark chocolate chips and the coconut oil. Melt until smooth and creamy.
4
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Pour the melted chocolate on top of each raspberry.
5
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Place the silicone pan in the freezer for 15 to 20 minutes, until the chocolate has hardened.
6
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Finally, remove from the freezer and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
High Protein
Low-Cholesterol
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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