Semi-Sweet Paleo Chocolates with Raspberries

(Paleo, Keto maintenance, Vegan)

These are a remake on my last diy chocolate post. They are sweeter, due to being a little more flexible in my sweetener options these days. They won my husband over but they’re still dark enough for my liking and they are full of prebiotic fiber and antioxidants to feed all the probiotics I eat so win win!



Combine all ingredients in a saucepan and turn on low heat.  Stir together until everything is melted and combined. 

I have done this in a heavy cast iron melting pot, which yields fine results, or with the double boil method: find a saucepan and a pyrex bowl that fit well together. Fill the pan with about an inch of water and set the bowl on top, hovering above the water. Set in all ingredients and bring the water to a simmer until the ingredients melt together

There are several ways to get your crunchy bits into your chocolate… one is to add it in to the sauce directly (not to be done with chia seeds) and then pour into your molds, the other is to pour a bottom layer into your silicone molds, add your dried raspberries or any other fillings you fancy: pumpkin seeds, hempseeds, nuts, cacao nibs, red chili flakes, toasted quinoa or whole espresso beans.


Pop in the freezer for 10-20 minutes until solid.  In cooler weather, these can be stored at room temperature, but the wee fat bombs are better hidden in the freezer anyway and it’s a no-brainer in warm weather.

** Chicory root fiber sweetener and Sukrin Fiber Gold Syrupare both loaded with pre-biotic inulin fiber. You may sub with raw honey or pure maple syrup if you are not concerned about sugars.


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