With the school routine getting started again, I got back to cooking a ton of snacks, desserts and other small dishes to satisfy the endless appetites of my 4 teenagers. And what could be better than opening your lunch box and discovering a sweet bite bursting with color and taste!
These raspberry coco-choco are simply addicting dessert! Combining a crunchy chocolate base, a layer of tangy and sweet raspberry and topped with dark chocolate, they are a bomb of flavor and color! I admit, they require several steps, but since they do not require any cooking and they freeze, prepare them in larger quantities to have a reserve on hand!
Eat without the guilt because every bite is packed with nutrients that are good for you: healthy fats, dietary fiber, vegetable protein and theobromine. A healthy energizing cocktail with a great taste.
Raspberry coco-chocoMakes 12 servings
Preparation time: 40 minutes
Freezing time: 2 hours
1 cup of frozen raspberries
1 cup of organic fine coconut unsweetened
2 tablespoons of pure maple syrup
2 tablespoons of melted coconut oil
- Place all the base ingredients in a food processor and blend until sticky. The mixture should remain lumpy but hold when squeezed.
- In a 9x9 pyrex pan lined with parchment paper, place and press the base with your hands.
- Place all the ingredients for the raspberry layer in the food processor and blend for a few seconds to combine.
- Place the mixture on top of the base.
- Put in the freezer for 15 minutes
- In a double boiler, melt the chocolate until smooth. Pour over the raspberry filling and line with the back of a spoon.
- Place in the freezer for about 2 hours, while the dessert solidifies.
- When ready to serve, let stand at room temperature for 5 to 10 minutes.
You can also make these bites in muffin tins for well-portioned snacks!
- Caroline Bisaillon