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Chocolate Covered Jam

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Ingredients
  

  • 1½ cups – Fresh or frozen & thawed raspberries (1 6 ounce container), divided
  • 1 Tbsp – Coconut oil
  • 1 Tbsp – Granular Sugar Replacement Lakanto
  • 1 Tbsp – Chia seeds
  • 1½ cups – Semi-Sweet Style Cholocate Chips Lily’s
  • 2 Tbsps – Freeze-dried raspberries optional

Instructions
 

  • In a bowl, stir and smash together the raspberries, monk fruit sweetener, and chia seeds. Leave some large chunks still intact.
  • Scoop out heaping spoonfuls, or 1 tablespoon, of the mixture onto parchment paper or a Silpat, separated into pucks. Freeze until the mixture has solidified enough to be picked up, at least 1 hour.
  • Melt chocolate chips and coconut oil together in the microwave. (30 seconds, stir, repeat until melted).
  • Take raspberry pucks out of the freezer. Dip the puck into the chocolate mixture making sure to coat all sides. Place the pucks back on the baking sheet.
  • Place in the freezer until ready to enjoy! Enjoy straight from the freezer or let sit at room temperature for about 10 minutes until the chocolate is slightly softened.