Raspberries and Dark Chocolate Recipe

Ingredients

• 3/4 Cup of Coconut Oil
• 1 Cup of Dark Cacao - preferably organic
• 3 Tablespoons of Maple Syrup
• 1 Teaspoon of Vanilla Extract
• 1 Pint of Raspberries (if raspberries are out of season, frozen works too)
• Silicone molds or small jelly roll pan or baking pan with edges no larger than 8 X 13
• Parchment Paper - only if you are using panINSTRUCTIONS
• Melt coconut oil in pan over low heat
• Once coconut oil is melted, stir in the chocolate and remove from heat mix well
• Add the maple syrup and vanilla; stir for about two to three minutes
• Pour chocolate into molds or into pan covered with parchment
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