Raspberry Cocoa Powder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Depending on how "strong" of a berry flavour you want in your cocoa (I say if you're going to do it go all the way) use between ⅔ and ¾ cup frozen raspberries, thawed½ cup of Dutch processed, unsweetened cocoa
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.
Serving Size: Makes 1/2 cup
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.
Serving Size: Makes 1/2 cup
Nutritional Info Amount Per Serving
- 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
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