How to make it

  • Press raspberries through a sieve to remove the seeds and add the puree to the cocoa.
  • Use a spatula to mix the berries and cocoa powder to a dry paste (if you use the larger amount of berries it will be like thick toothpaste).
  • Now you have two options:
  • Option 1 (suggested with the lower amount of berries):

  • Spread the cocoa mixture out onto a parchment lined baking sheet and let dry 24 hours at room temperature.
  • Sift before using.
  • Option 2 (works best in humid climates and with larger amounts of berries):

  • Preheat the oven to 250°F.
  • Spread the paste as thin as you can on a parchment lined sheet and bake for 40-45 minutes, until dry to the touch.
  • Turn off the oven and let sit inside for at least 1 hour.
  • Sift before using.

Reviews & Comments 3

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  • brianinphiladelphia 5 years ago
    sounds really good jojo, great idea...
    Was this review helpful? Yes Flag
  • ttaaccoo 5 years ago
    Brilliant once again, JojoBa. thank you!!!!
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving (based on higher amount of berries)
    Calories: 18.0
    Total Fat: 0.8 g
    Cholesterol: 0.0 mg
    Sodium: 1.1 mg
    Total Carbs: 4.3 g
    Dietary Fiber: 2.6 g
    Protein: 1.2 g
    Was this review helpful? Yes Flag

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