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Gluten-free choc-raspberry bites
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious low-calorie gluten-free chocolate bites, perfect for a quick dessert. Serve warm with ice cream.
Ingredients:
  • 60g butter, chopped
  • 100g 70% dark chocolate, finely chopped
  • 80g (2/3 cup) almond meal
  • 45g (1/4 cup) coconut sugar
  • 2 eggs, lightly whisked
  • 8.80 gm vanilla extract
  • 125g punnet raspberries
  • 6.00 gm pure icing sugar
  • 5.00 gm dark cocoa powder
Instructions:
  • Preheat the oven to 180C/160C fan forced and line 9 holes of an 80ml (1/3 cup) muffin pan with paper cases.
  • Melt the butter with half of the chocolate in a microwave-safe bowl on High, stirring regularly, until smooth (about 1 minute).
  • In a large bowl, mix together almond meal, sugar, and the rest of the chocolate. Create a well in the middle and pour in the egg, vanilla, and chocolate mixture. Stir until smooth. Spoon the mixture into paper cases and gently press raspberries on top. Bake for 15 minutes until slightly fudgy.
  • In a bowl, mix the icing sugar and cocoa powder. Add 1 teaspoon of boiling water, stirring until smooth. Drizzle the mixture over the bites and serve either warm or cool.

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