Description
Recipes makes about 2 cups of yumminess.
Ingredients
Scale
- ½ cup cocoa butter wafers
- 2 Tbsp. maple syrup
- ½ tsp. pure vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ tsp. cinnamon
- ⅛ tsp. Himalayan cooking salt (optional)
- 2 cups organic raisins
Instructions
- Line a large baking sheet with parchment paper.
- Microwave cocoa butter wafers in a microwave safe bowl at 40% power for approximately 4 minutes or until the wafers are almost completely melted. (I use a 2 cup glass Pyrex measuring cup – so I can measure, melt and mix with the same dish.) Be sure to melt wafers on low power – avoid boiling.
- Remove cocoa butter from microwave and stir with a wire whisk until remaining bits of wafers are completely melted. (Be careful, bowl or measuring cup handle may be hot.)
- Add maple syrup and vanilla extract to melted cocoa butter and stir to mix.
- Add cocoa powder, cinnamon and a pinch of salt and whisk until smooth.
- Add raisins and stir until all raisins are covered with chocolate.
- Spoon raisins onto parchment lined baking sheet in a single layer – separate as much as possible.
- Place baking sheet in the refrigerate for at least one hour.
- Once set, break the raisins apart and store in a air tight container or plastic bag in the refrigerator or freezer. (I prefer the freezer!)
- Prep Time: 60 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 183 kcal
- Sugar: 3 g
- Sodium: 44 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 2 g