Chocolate-Filled Raspberries

Fresh, berries + vegan chocolate = dairy-free dessert bliss.

Makes 1 pint, perfect for garnishes INGREDIENTS: DIRECTIONS:
  1. Put the raspberries in a mini-muffin tin or other container to help hold upright.
  2. Put the Mini Chips and oil in a microwave-safe bowl. Heat on 30 second intervals, stirring between each one, until melted and smooth. Do not over heat.
  3. Pour the mixture into a zip-top plastic bag. Snip a tiny hold in the bottom corner of the bag.
  4. Squeeze the bag to fill each of the bottoms of the raspberries with melted chocolate. Transfer the tin or container to the freezer for 15 minutes, until set.
  5. Remove from the freezer and serve, or store in an airtight container in the refrigerator until needed.
 

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