These chocolates have a pretty intense dark flavor. The LorAnn Oils raspberry gourmet flavoring is more intense than other extracts. If you don’t have LorAnn, you can sub a different raspberry extract, but it won’t be as strong of a raspberry flavor. It should still be good, though!
Dark Raspberry Chocolate Disks
2 oz unsweetened baking chocolate (2 squares)
2 tablespoons coconut oil
1 teaspoon vanilla
1/2 teaspoon LorAnn Oils raspberry gourmet flavoring
2 teaspoons Fiberfit Liquid
1/3 cup powdered erythritol
1/8 cup inulin
Melt chocolate. (I microwaved it in a glass measuring cup for 1 1/2 minutes, stirred, microwaved for another 20 seconds, then stirred until completely melted.) Add coconut oil and stir until that is melted, too.
Add vanilla and raspberry flavoring; stir well. Add Fiberfit and stir briefly; it will start to thicken at this point, so don’t overstir it. Add erythritol and salt and stir well. Add inulin and stir just until blended. If you stir too much, it will separate.
I used a silicone mini tartlet pan for a mold, but you can use another mold or just shape on a silicone mat or waxed paper. I lightly sprayed the mini tartlet cups with oil and divided the mixture between the 6 cups, pressing it down to form about 3″ round disks. Freeze about 20 minutes to harden.
Once the chocolates are hard, you can remove them from the freezer and they will be stable at room temp. I think these chocolates taste even better the next day. The entire recipe contains just under 10 net carbs.
See How to Make Low Carb Chocolate Disks for step-by-step directions with pictures – just add raspberry flavoring.