Ricotta and Raspberry Candies
Ricotta gives these candies more protein and calcium, while the almond base makes the flavor rich and smooth without regular sugar. Freeze-dried raspberry adds a bright tart note, so this dessert works well for a keto snack.
Melt the coconut oil (30 g) and mix it with half of the erythritol (25 g), the almond urbech (70 g), and the cocoa powder (5 g) until the mixture is fully smooth. Spoon half of the chocolate mixture into silicone molds and chill for 20 minutes so the base can set.
Mix the ricotta (60 g) with the remaining erythritol and the freeze-dried raspberry (3 g). Spread the filling over the chilled base, cover with the remaining chocolate mixture, and return the candies to the refrigerator for about 20 minutes until fully firm. Keep them chilled and serve cold.
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