This creamy and soft raw chocolate gets its texture from cacao butter and coconut oil. The addition of raisins and sour cranberries transforms it into an exquisite treat that’a also keto approved.
Are you looking for a low-carb chocolate recipe that’s special? Give this recipe a try. This recipe has zero added sugar, I used raising to make it sweet enough without making it too sweet. I also used cranberries to add a special sour-ish touch on top of the raisins. And I’ve used a bit of instant coffee to add a subtle coffee flavor (don’t take caffeine? use decaf instead or skip the coffee altogether).
There are a few more reasons to love this homemade chocolate. 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.
It’s Sweet and Sour
Soft and Creamy.
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. If I haven’t made some form of homemade chocolate in a while, this batch will not last for more than one day. Yes, they’re that good!
One last thing, I used a blender to pulse the raisins and the 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. From there, you’ll be using a classic double boiler to mix all the ingredients. The chocolate also needs to solidify, so keeping it in the fridge for a few hours is a must.
If you decide to try our recipe, let me know how it turned out! Leave a comment and don’t forget to take a picture and tag it -refreshmyhealth on Instagram! I’d love to see what you come up with.
Who doesn’t like chocolate, right? Would you try this recipe? Let me know what you think and how it turned out.
Easy Keto Chocolate with Sour Cranberries
- 70 g cacao mass
- 85 g cacao butter
- 80 g extra virgin coconut oil
- 5-6 fresh coffee beans (or 1 tsp instant coffee, optional)
- 50 g raisins
- 1 tsp vanilla powder
- 2 handful cranberries
- Optional: Use a blender to pulse the raisins and the coffee beans until they combine into a paste.
- In a double boiler, add all the cacao ingredients plus the raisins and coffee paste. Keep the cranberries out of the double boiler, we’ll add them at the very end, after the chocolate paste will be ready.
- Melt everything into a chocolate paste, making sure to steer from time to time.
- When all the ingredients have combined, pour chocolate paste into a flat bottom dish.
- Add cranberries and mix gently until they’re spread on the entire chocolate.
- Move the dish into the fridge to cool down, until it solidifies into actual chocolate.
- Remove from the fridge and cut into desired sizes.
- Serve as is or alongside your favorite coffee or tea. Store in the fridge for up to a week (even longer).