Keto Berry Ripe Chocolates
Keto Berry Ripe Chocolates
Just because you are reducing your carbs, doesn’t mean you can’t enjoy a couple of delicious homemade Keto Berry Ripe Chocolates. One of my all time favorite chocolates that I used to really enjoy in my carb loving days was a Cherry Ripe. Sadly though when you check out the ingredients list on the packet, these are laden with sugar and carbs so off limits now.
SO HOW DO I GET TO INDULGE IN LOW CARB CHERRY RIPES?
Following a low carb diet generally means that cherries are taboo so switching them out for raspberries as the basis for this recipe made sense. By reducing the berries down on the stove top and combining them with coconut, coconut butter (or coconut oil) and some coconut cream I created a fabulous filling that tastes divine.
Making the chocolates is really simple if you have some chocolate molds at home. If you don’t have any they are easy to buy at stores like Kmart and some of the bigger supermarkets. I sourced mine from Ebay and Amazon over the years which are still quite reasonably priced to buy.
If you aren’t so concerned about the carbs but more interested in healthy eating, you can use fresh or frozen cherries in this recipe. They will take longer to cook and you will also need to add a little more water than specified. You can also use strawberries in the recipe instead of raspberries.
WHAT CHOCOLATE SHOULD YOU USE?
Lindt chocolate is my top choice for making these Keto Berry Ripe Chocolates. You can choose how strong you like your chocolate, remembering that the higher the couverture, the lower the sugar. I like to use 80-85% but if you find this too dark for your taste, simply buy one that you like such as 70-75%. Just remember that the lower the couverture the higher the sugar. You can also make these using a sugar free or low carb white chocolate. Vitawerx white chocolate is the best white chocolate on the market and it would be fabulous in this recipe.
MORE FABULOUS HOMEMADE CHOCOLATE AND BLISS BALL RECIPES
There is so much choice for low carb, sugar free keto recipes for Easter and special occasions, temptation won’t be a problem.
- 250 grams dark chcolate of choice between 70%-90% depending on your taste
- Combine the berrries, water and sweetener in a small saucepan and simmer for about 20 minutes or until the berries have broken down and reduced slightly.
- Add remaining filling ingredients and mix to combine. If mixture is really wet you can add some additional coconut.
- Select 2 clean chocolate molds of choice- my molds make about 15 chocolates each. Melt 100 gms/3.5 oz of chocolate in a bain marie or in short bursts in a microwave oven taking care not to burn.
- Pour about half a teaspoon of chocolate into each mold. Use your hands to swivel the molds around to coat the sides. Using a small brush (I've claimed a paint brush for this purpose), brush the sides of the mold with the chocolate so it builds up. If your chocolate is too hot, it will quickly run down the sides of the mold so you may need to let it cool slightly
- Once a reasonable amount of chocolate has built up on the sides, place the molds in the fridge to allow to set until firm.
- Melt the additional chocolate in a small bowl and set aside. Remove chocolate molds from the fridge to fill.
- Place the berry mixture into a piping bag with a wide nozzle on the tip. Pipe a round into each mold leaving room on the sides for chocolate as well as on the top. If there is too much filling on top, remove excess with a spoon.
- Spoon the melted chocolate over the filling to the top of the mold. If necessary, use a metal spatula to wipe off any excess chocolate.
- Allow the chocolates to set in the fridge before popping them out of the molds.
- Note that if you have any additional berry mixture left over, add it to additional melted chocolate -approximately equal amounts, stir through and make small chocolates or a chocolate bar.