Gluten-Free Choc-Raspberry Bites

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9
Servings

10m
Prep Time

20m
Cook Time

30m
Ready In

Recipe: #35675

September 14, 2020

Categories: Desserts, Cupcakes, Snacks, Eggs, Fruit, Raspberry, Add it in the lunch box, Easy/Beginner Cooking, Baby Shower, Birthday, Entertaining, Game/Sports Day, Picnic, Microwave, Oven Bake, Vegetarian, Chocolate more

recipe by:
ImPat

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recipe by:
ImPat

"From our Sunday newspaper The Sunday Times."

Original recipe yields 9 servings

Metric US

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Ingredients

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100 grams dark chocolate, finely chopped (70% cocoa)
80 grams (2/3 cup) almond meal
45 grams coconut sugar (1/4 cup)
2 eggs, lightly whisked

2 teaspoons vanilla extract
125 grams raspberries
2 teaspoons pure icing sugar
2 teaspoons dark cocoa powder

Nutritional

Serving Size: 1 (109.5 g)
Calories 281.5
Total Fat - 14.9 g
Saturated Fat - 5 g
Cholesterol - 201.2 mg
Sodium - 112.1 mg
Total Carbohydrate - 27.4 g
Dietary Fiber - 2.6 g
Sugars - 21 g
Protein - 9.7 g
Calcium - 76.7 mg
Iron - 2.7 mg
Vitamin C - 1.4 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 180C/160C fan forced.

Step 2

Line 9 holes of an 80ml (1/3 cup) muffin pan with paper cases.

Step 3

Combine the butter and half the chocolate in a microwave-safe bowl and microwave on High, stirring often, for 1 minute or until melted and smooth.

Step 4

Combine the almond meal, sugar and remaining chocolate in a large bowl NS Make a well in the centre. Add the egg, vanilla and chocolate mixture ns and stir until combined and smooth and then divide the mixture among paper cases and top with the raspberries, pressing them into the mixture slightly and bake for 15 minutes or until almost cooked through but still slightly fudgy.

Step 5

Combine the icing sugar and cocoa powder in a bowl and stir in 1 teaspoon boiling water to make a drizzling consistency and drizzle over the bites and serve warm or cooled.