Chocolate Raspberry Hearts
Makes 6 – 10 (depending on size of heart cookie cutter)
300g Raw Dark Chocolate (click here for our sugar free recipe) or good quality sugar free dark chocolate
120g Perfect Sweet™ xylitol
2 tbsp freeze dried raspberries, crushed
2 tbsp gluten free flour
5 X-large eggs, (60g)
225g almond meal
Grated chocolate and extra raspberries to decorate.
Preheat oven to 180°C/160°C fan-forced. Brush a 20 x 30cm slice tray with butter to grease. Line base and sides with baking paper.
Place the chocolate, butter, xylitol and dried raspberries into a heat-proof bowl large enough to sit on the rim of a saucepan without touching the water. Stir constantly until the chocolate melts and the mixture is smooth. Set aside to cool.
Add the gluten free flour and beat into the chocolate mixture.
Add the eggs, one at a time, beating well after each egg is added.
Gently fold in the almond meal until well combined.
Pour mixture into prepared pan and bake for 45 – 50 minutes or until a skewer inserted into the centre comes out clean with a few crumbs.
Cool in the pan for 15 minutes, then turn onto a plate to finish cooling.
Cut into shapes using a heart cookie cutter. Decorate with chocolate and extra raspberries.