Chocolate with dried raspberries


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


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.

This website and all its content is owned by Sigridur Petursdottir. The recipes on are for personal use only. It’s prohibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on