Chocolate Blackberry Candies
Blackberries give the candies berry acidity and fiber, while cocoa mass and coconut oil create a rich chocolate base. Brief heating followed by chilling helps preserve the firm texture of the individual candies.
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Servings: 8 (1 serving ≈ 36 gram)
Digestion time: 3 hour
Simmer blackberry (200 g) for 5–7 minutes, cool it, and strain it to remove the seeds.
Melt coconut oil (60 g), then add grated cocoa (30 g) and erythritol (to taste).
Combine the chocolate mixture with the blackberry purée and blend until smooth.
Pour the mixture into molds and freeze overnight.
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