Chocolate with dried raspberries

Ingredients

70 g 85 – 100% chocolate

15 g cocoa butter (or vegan butter)

2 tsp dried raspberries

1 cup pecan nuts

1/2 cup popped quinoa

1/2 cup gluten-free oats

6 drops caramel stevia, from Good Good

1 tsp pure vanilla, from Rapunzel

1/2 tsp salt (optional

Method

Chop the pecans.

In a saucepan melt the chocolate and cocoa butter (or vegan butter) on low heat. Be careful, the blend must not come to a boil.

Add the pure vanilla, stevia, salt and dried raspberries.

Then add in the pecans, popped quinoa and oats and blend well.

Spread on a tray lined with baking paper. Make sure it’s rather thinly spread and then sprinkle over the dried raspberries.

Freeze for at least 2 hours and break into pieces about 15 minutes before served. Keeps well in the freezer.

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