Berry Ripe Bites

Follow Karen's fantastic recipes @alowcarblowsugarlifestyle 

This delicious recipe for Keto Berry Ripe Chocolates is a little reminiscent of a Cherry Ripe.  Low in carbs and free from added sugar, these are the perfect treat for a sugar free Easter.

Choose dark chocolate of your choice- either a milder 70-75% couveture or 85-90% for a darker chocolate.

You can use any of our sweeteners in this recipe and can also add any liquid flavourings that you would like as well.

Ingredients (makes 30)

• 250 grams dark chcolate of choice between 70%-90% depending on your taste

Filling Ingredients

• 1 cup frozen or fresh raspberries
• 1 tablespoon water
• 2 tablespoons Naturally Sweet Monk Fruit Blend or sweetener of choice
• 1 tablespoon coconut cream
• 2 tablespoons coconut butter or 1.5 tablespoons coconut oil
• ⅓ cup sugar free desiccated coconut

Metric - US Customary

Instructions

• Combine the berrries, water and sweetener in a small saucepan and simmer for about 20 minutes or until the berries have broken down and reduced slightly.
• Add remaining filling ingredients and mix to combine. If mixture is really wet you can add some additional coconut.
• Select 2 clean chocolate molds of choice- my molds make about 15 chocolates each. Melt 100 gms/3.5 oz of chocolate in a bain marie or in short bursts in a microwave oven taking care not to burn.
• Pour about half a teaspoon of chocolate into each mold. Use your hands to swivel the molds around to coat the sides. Using a small brush (I've claimed a paint brush for this purpose), brush the sides of the mold with the chocolate so it builds up. If your chocolate is too hot, it will quickly run down the sides of the mold so you may need to let it cool slightly
• Once a reasonable amount of chocolate has built up on the sides, place the molds in the fridge to allow to set until firm.
• Melt the additional chocolate in a small bowl and set aside. Remove chocolate molds from the fridge to fill.
• Place the berry mixture into a piping bag with a wide nozzle on the tip. Pipe a round into each mold leaving room on the sides for chocolate as well as on the top. If there is too much filling on top, remove excess with a spoon.
• Spoon the melted chocolate over the filling to the top of the mold. If necessary, use a metal spatula to wipe off any excess chocolate.
• Allow the chocolates to set in the fridge before popping them out of the molds.
• Note that if you have any additional berry mixture left over, add it to additional melted chocolate -approximately equal amounts, stir through and make small chocolates or a chocolate bar.

Recipe Notes

Cherries (if not concerned about carbs) or strawberries can also be used instead of raspberries. Increase the amount of coconut used if desired but don't make the mix too dry.

Nutritional Information

Serving: 1chocolate | Calories: 63kcal | Carbohydrates: 2.6g | Protein: 1g | Fat: 5g | Fiber: 1gNote that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.