I’ve made these delicious gluten, dairy and processed sugar free Thumbprint Cookies a couple of times now. They’re easy to make and I store them in the freezer as they defrost really fast. They’re great for a snack “on the go” or in your kids’ lunch boxes. I’ll […]
I wanted to make a treat with our fresh and delicious raspberries from our garden.
I followed I Quit Sugar’s 8-week program and it was an amazing program to get started as it includes information about sugar and meal plans for all 8 weeks with truly delicious recipes.
If your reason to go sugar free is that you can’t live without for a sweet treat, going sugar free doesn’t mean that you can’t treat yourself from time to time. It’s about lowering the amount and frequency when you’re consuming sugar.
50 g Cacao butter
3 tbsp Rice malt syrup
1/2 cup Nut butter (I used hazelnut butter)
1/2 cup Coconut oil
4 tbsp Raw cacao powder
pinch sea salt
Place 1-3 raspberries in the moulds or small baking cups.
Melt cacao butter and rice malt syrup in pot or Thermomix at low heat.
Mix the rest if the ingredients except raspberries.
Pour the mix into the moulds or cups with the raspberries.
Cool the mix in the fridge before eating and store in the fridge.