Raspberries and Dark Chocolate Recipe

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Ingredients

3/4 Cup of Coconut Oil
1 Cup of Dark Cacao - preferably organic
3 Tablespoons of Maple Syrup
1 Teaspoon of Vanilla Extract
1 Pint of Raspberries (if raspberries are out of season, frozen works too)
Silicone molds or small jelly roll pan or baking pan with edges no larger than 8 X 13
Parchment Paper - only if you are using panINSTRUCTIONS
Melt coconut oil in pan over low heat
Once coconut oil is melted, stir in the chocolate and remove from heat mix well
Add the maple syrup and vanilla; stir for about two to three minutes
Pour chocolate into molds or into pan covered with parchment

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