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PaleoFLEX™ Chocolate Dipped Raspberry Cubes

If you are a fan of chocolate covered strawberries, you are going to love this!

Valentine’s Day isn’t complete without these chocolate-covered raspberry cubes! This recipe is surprisingly full of gut-friendly ingredients, and what’s better than a recipe that’s both mouthwatering and good for you? These cubes are a great way to deliver a little something sweet without any grains, dairy, or refined sugar.

You need just six ingredients and roughly 15 minutes of hands-on time to assemble these cubes. Waiting patiently for them to harden in the freezer is probably the hardest part!

Start with high-quality dark chocolate, at least 80% cacao. Melt it with coconut oil until smooth, but keep an eye on it—if you melt it too long, you’ll wind up with a brown paste.

When the chocolate is melted, pour it into the molds, place a raspberry in each, then sprinkle on all the delicious toppings. Freeze for at least 4-5 hours, then pop them out of the molds and enjoy the explosion of flavor!

You can get creative with topping choices: for example, add colorful dried fruits such as cranberries or dates, or mix different seeds or nuts such as pumpkin seeds, sunflower seeds, flax seeds, slivered almonds, or pistachios. All these choices would make your cubes very tasty—the possibilities are endless!

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Details

  • Recipe by:
  • Serves: 12
  • Meal: Dessert
  • Serves: 12
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
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Ingredients

  • 1 1/2 cups dark chocolate, chopped (80% or higher)

  • 1 tsp coconut oil

  • 1 cups fresh raspberries

  • 1/4 cups shredded unsweetened coconut

  • 1/4 cups pecans, chopped

  • 2 tbsp sesame seeds

Directions

  1. Place the chopped chocolate and coconut oil into a microwaveable bowl. Microwave in 30 second increments until the chocolate is completely melted. Stir well and make sure it's well combined before pouring it into the mold tray.

  2. Pour the melted chocolate into the mold tray a little less than ½ way full to leave room for the raspberries and toppings.

  3. Place a raspberry in each mold, then sprinkle the coconut, sesame seed, and chopped pecans over the top of the raspberry. Make sure the chocolate does not overflow.

  4. Put the mold tray into the freezer for 4-5 hours, or until the chocolate is solid. Pop them out of the mold and enjoy!

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