Ingredients
Equipment
Method
- If your almonds are not already blanched and unsalted, you can toast them lightly in a dry skillet over medium heat for 5-7 minutes until fragrant, then allow them to cool completely before proceeding. This step enhances their flavor and makes them easier to process.1 cup raw almonds
- In a food processor, combine the raw almonds and unsweetened shredded coconut. Pulse until the almonds are finely chopped into a meal-like consistency. Be careful not to over-process into almond butter.1 cup raw almonds, 1/2 cup unsweetened shredded coconut
- Add the unsweetened cocoa powder, pure maple syrup, melted coconut oil, vanilla extract, and a pinch of salt to the food processor.1/4 cup unsweetened cocoa powder, 2 tablespoons pure maple syrup, 1 tablespoon coconut oil, melted, 1 teaspoon vanilla extract, pinch salt
- Process the mixture until it starts to clump together and forms a cohesive dough. You should be able to press it between your fingers, and it holds its shape. If the mixture seems too dry, add another teaspoon of melted coconut oil, one teaspoon at a time, until it reaches the desired consistency.1 tablespoon coconut oil, melted
- Take about a tablespoon of the mixture and roll it into a small ball. Gently press one fresh raspberry into the center of each ball. Enclose the raspberry with the dough, reshaping it into a compact bite.1/2 cup fresh raspberries
- Arrange the finished Raspberry Dark Chocolate Bites on a plate or baking sheet lined with parchment paper. Place them in the refrigerator for at least 30 minutes to allow them to firm up.
Notes
Best stored in an airtight container in the refrigerator for up to one week. Can be frozen for up to a month.
