These chocolate covered raspberries are such a fun little sweet treat! They feature a chocolate peanut butter base, fresh raspberries, and creamy dark chocolate. Great for birthdays, Valentine’s Day, and more!
PREPARATION TIME:
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Ingredients:
- 1 tbsp pure maple syrup
- 2 tbsp cocoa powder
- 2 tbsp oat flour
- ½ cup all natural creamy peanut butter
- 12 fresh raspberries
- ¼ cup dark chocolate chips
- 1 tsp coconut oil
Instructions :
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First, in a bowl, combine the maple syrup, cocoa powder, oat flour, and peanut butter. Stir together.
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Divide this mixture into 12 mini muffin pan cavities. Place a raspberry in the center of each cavity.
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In a small bowl, melt the dark chocolate chips and the coconut oil. Melt until smooth and creamy.
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Pour the melted chocolate on top of each raspberry.
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Place the silicone pan in the freezer for 15 to 20 minutes, until the chocolate has hardened.
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Finally, remove from the freezer and enjoy!
Notes:
- I love this silicone mini muffin pan.
- The peanut butter base mixture will be thick.
- Use fresh raspberries. Do not use frozen berries.
- Store these bites in the fridge or freezer.
- Check out all of my kitchen favorites!
Calories: 97 k cal, Carbohydrates: 7 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 47 mg, Potassium: 85 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 1 I U, Vitamin C: 1 mg, Calcium: 9 mg, Iron: 1 mg
