Get Living Without's FREE Recipe of the Week

Delicious allergy-friendly recipes for you and your family

Kids and Allergies

Chocolate Raspberry Candy

MAKES 22 PIECES

Photo by Kelly Brozyna so good

Photo by Kelly Brozyna so good

My husband and I have a friendly debate over whether these healthy treats are candies or cookies. There’s no debating that they’re delicious.

1 (10-ounce) jar raspberry preserves with no added sugar
5 soft pitted Medjool dates
5 soft pitted dried plums (prunes)
1 teaspoon pure vanilla extract
½ cup unsweetened cocoa powder or raw cacao powder
¼ cup coconut flour
2 cups shredded unsweetened coconut + 1 cup for coating

1. Preheat oven to 170°F. Line a baking sheet with unbleached parchment paper.

2. In a food processor with the metal blade, puree raspberry preserves, dates, dried plums and vanilla.

3. Add cocoa powder and coconut flour and process until pureed.

4. Add shredded unsweetened coconut and process until pureed.

5. Using wet hands or a ¾-ounce (size 40) scoop with a lever, shape the dough into balls.

6. Wet your hands and use your palms to flatten the balls to about ½ inch thick. Then roll them in shredded coconut.

7. Put candies on prepared baking sheet. Place in preheated oven and bake 60 minutes.

8. Let candy cool to room temperature. Then refrigerate for several hours to set. Store in the refrigerator for firm candies, on the counter for softer.

Each piece contains 240 calories, 9g total fat, 7g saturated fat, 0g trans fat, 0mg cholesterol, 5mg sodium, 43g carbohydrate, 6g fiber, 19g sugars, 2g protein, 20Est GL.

Comments (0)

Be the first to comment on this post using the section below.

Add your comments ...

New to Living Without's Gluten Free & More?
Register for Free!

Already Registered?
Log In