Raspberry chocolate – paleo, low carb, gluten free

This Raspberry Chocolate is so easy to make and takes only 5 minutes. Delicious and creamy, it melts in your mouth!

paleo rasberry chocolate

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Raspberry chocolate - paleo, low carb, gluten free
  • 2 tbs almond butter
  • 3 tbs coconut oil
  • 3 tbs raw unsweetened cacao powder
  • ½ tsp vanilla
  • pinch of salt
  • 1 tbs raw honey
  • 15 frozen or fresh raspberries
  1. combine almond butter, salt, honey, cacao powder, coconut oil in a double boiler
  2. stir until all melted and combined
  3. pour the chocolate mixture in your candy mold halfway full
  4. add 1 raspberry to each chocolate and cover remaining chocolate
  5. freeze for about 20 minutes and enjoy
  6. Keep in fridge or refrigerator

This is the mold I used and the recipe makes 15 chocolates:

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Posted in: chocolates / truffles, Desserts
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Love to hear from you & see your photo! Please comment below.


  1. dziewczyna January 22, 2013 at 6:05 pm Reply

    Approximately what size mold did you use and how many did it make? Looks good!

  2. adriana January 22, 2013 at 6:45 pm Reply

    This is the mold I used and the recipe makes 15 chocolates:

  3. Kimberli January 23, 2013 at 10:37 am Reply

    I wonder if ghee or grass fed butter would work consistency wise? My husband is not a huge coconut fan.

  4. adriana January 23, 2013 at 10:53 am Reply

    I don’t see why butter or ghee would not work. You could also try it with refined coconut oil which does not have much of a coconut flavor. I have also made these with macadamia nut oil and it turned out delicious. Let me know how it turns out for you.

  5. JJ May 11, 2013 at 8:28 am Reply

    I absolutely love this recipe! You’re so creative, I’m so happy to have found your site!

    • adriana May 12, 2013 at 9:34 am Reply

      Thank you :)

  6. Claire November 15, 2015 at 12:45 pm Reply

    Hi, I wonder if you can help.. Please :) I’ve made some raw chocolate, after tempered I added some crushed up frozen raspberries and it instantly hardened, which I should have guessed. Anyway I managed to melt it again using the double boiler and the raspberries literally disolved into the chocolate almost flavoring it. I set it in the fridge and yesterday stored it in jars in the cupboard ready for Xmas gifts. I’m now concerned even though the raspberries were frozen into the chocolate, should they be in the fridge and consumed soon, or will they have preserved in the setting chocolate? Sorry for going on, any help appreciated thanks :)

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