This creamy and soft keto chocolate with cranberries has a delicate texture and it is absolutely delicious. With ingredients like cacao butter and coconut oil, plus the addition of raisins and cranberries transforms, this exquisite little treat stands out from the crowd.

This homemade keto chocolate has zero added sugar. That. Is. Zero. No Sugar Added.

How come I was able to achieve zero added sugar or any other type of sweetener in a sweet dessert? This is how:

  • I used raising to make it sweet enough without making it too sweet.
  • I also used cranberries to add a special sweet and sour touch on top of the raisins.
  • And I’ve used a few coffee beans to add a subtle coffee flavor that balances both berries and raisins (skip this in case you doin’t consume caffeine).

Delicate homemade keto chocolate

There are a few more reasons to love this homemade keto chocolate with cranberries. Here’s why I love it:

Comes with plenty of healthy fats.
Perfect for low-carb and keto diets.
it’s raw, vegan and gluten-free guaranteed.
Sugar free, guaranteed.
Refreshing.
It’s Sweet and Sour
Soft and Creamy.

Ingredients list for keto chocolate

There are only a few ingredients and I promise that you Don’t have to go to the moon to get them. You’ll need:

  • Cacao Mass
  • Cacao Butter
  • Extra Virgin Coconut Oil
  • Raisins
  • Vanilla powder
  • Cranberries
  • a few Coffee Beans (optional)

How to make keto chocolate with cranberries

This keto chocolate comes together quite easily in a few steps:

  1. In a double boiler, add cacao mass, cacao butter, coconut oil and vanilla powder. Melt everything into a chocolate paste.
  2. In the meantime, blend together the raisins and coffee beans into a paste.
  3. Add this paste into the double boiler, combining it with the chocolate paste.
  4. When the chocolate paste is ready, pour into a small tray.
  5. Add cranberries and mix gently until they’ve been incorporated into the liquid chocolate.
  6. Last step, move the tray in the fridge to cool down and solidify.
  7. Remove from the fridge when solid and cut into desired sizes. DONE!

This recipe makes for around 10-12 chocolate, like the ones in the picture. This batch will usually last us 2-3 days, maybe even longer if we don’t crave chocolate.

In case we haven’t made some form of homemade chocolate dessert in a while, this batch will not last for more than one day. Yes, they’re that good!

Tips for making delicious chocolate

  • Enjoy making homemade chocolate – When it comes to homemade chocolate, the quantities aren’t that strict. Keep this in mind and enjoy the process of making your own chocolate. Do this and you will most likely end up with wonderful delicious chocolate.
  • In case you don’t have a blender – I used a blender to pulse raisins and coffee beans together, but this step is not mandatory. You can simply use a knife to cut the raisins and use instant coffee instead of coffee beans.
  • Instead of coffee beans – You can successfully use one 1-2 tsp instant coffee instead of plain coffee beans and the taste should not change much. Another option would be to skip using coffee altogether, especially if you don’t take caffeine.
  • Instead of cranberries – Blueberries and raspberries come to my mind as a simple alternative to cranberries. As a rule, any type of berries will work just fine as long as they have a small size. Berries that are bigger in size could break down this rather delicate chocolate.
  • How about using frozen berries? – Frozen berries are perfectly ok, just make sure to let them defrost prior to using, and to remove all excess water.
  • How to store keto chocolate – This chocolate tends to melt in about 20-30 minutes at room temperature. If you want to take it out of the house as a city-snack, try using half the coconut oil I used or add a bit more cacao mass.

If you decide to try our recipe, let me know how it turned out! I’d appreciate if you could take the time to rate our recipe and leave us a short comment.

Are you a fan of homemade chocolate? Would you try this easy chocolate recipe? Let me know.

Easy Keto Chocolate with Cranberries

Prep Time: 15 mins
Cook Time: 0 mins
Fridge Time: 5 hrs
Servings: 12 chocolates
Print Recipe
This creamy and soft keto chocolate with cranberries has a delicate texture and it is absolutely delicious. Ingredients like cacao butter and coconut oil, raisins and cranberries, transform it into an exquisite dessert waiting to be experienced.

Equipment

  • Double Boiler
  • Blender or Kitchen Knife

Ingredients

  • 70 g cacao mass
  • 85 g cacao butter
  • 80 g extra virgin coconut oil
  • 50 g raisins
  • 1 tsp vanilla powder
  • 2 handful cranberries
  • 5-6 fresh coffee beans (optional)

Instructions

  • In a double boiler, add cacao mass, cacao butter, coconut oil and vanilla powder. Melt everything into a chocolate paste, making sure to steer from time to time.
  • In the meantime, use a blender to pulse the raisins and the coffee beans until they combine into a paste.
  • When the chocolate paste is almost done, add in raisins paste and mix. The raisins paste will not melt but will gently combine with the creamy chocolate paste.
  • Once the chocolate paste with raisins is ready, pour into a small glass tray (ceramic works as well).
  • Add in cranberries and mix gently until they have been incorporated into the liquid chocolate.
  • Move the chocolate tray in the fridge to cool down and eventually solidify into one of the most delicate chocolate ever.
  • Remove from the fridge when solid and cut into desired sizes.
  • Are you ready to try it? Serve as is or alongside your favorite coffee or tea. Store in the fridge for up to a week (and even longer!).

Notes

Instead of coffee beans, you could also use one 1 tsp instant coffee but coffee beans is my choice for this recipe.
When kept at room temperature, this chocolate tends to melt in about 20-30 minutes. If you want to take it out of the house, try using half the quantity of coconut oil or add a bit more cacao mass.
I used a blender to pulse raisins and coffee beans together, but this step is not mandatory. You can simply use a knife to cut the raisins and use instant coffee instead of coffee beans.
If you plan on using frozen berries, make sure to let them defrost prior to using them in the recipe (and remove all excess water).
Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, Keto, Raw Food, Sugar-Free, Vegan
Keywords: chocolate, cranberries, fat bombs, homemade chocolate, vegan chocolate
Author: Marcel Corbeanu

More chocolate lover’s recipes

In case you’re looking for more chocolate recipes, here’s a few ideas to get you started:

Marcel Corbeanu

Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.

Leave a Reply

Recipe Rating