Raspberry and Dark Chocolate Cups

From Sweet and Savory Fat Bombs by Martina Slajerova

• Ready In: 30 mins
• Yields: 8 fat bombs

Ingredients

• 16  whole almonds
• 16  fresh raspberries
• 7 7⁄8 ounces  homemade dark chocolate
• 1  tablespoon coconut oil

Directions

1. Place the almonds in a dry skillet set over medium-high heat and dry-fry for 3 to 5 minutes to enhance their flavor. Insert 1 almond into the 'cup' of each raspberry and place them on a tray. Freeze for about 1 hour.
2. Melt the dark chocolate and coconut oil in a double boiler, over medium heat. Once melted, remove from the heat and cool until it is not hot but still liquid.
3. Place 8 small paper muffin cups on a tray. Pour about 1 tbsp of chocolate into each. Add 2 almond-filled raspberries to each cup. Pour another tbsp of chocolate over the berries in each cup, making sure to completely cover them. The chocolate will start to solidify instantly if the berries were frozen.
4. Refrigerate for about 30 minutes, or until set. Refrigerate for up to 3 days or freeze for up to 3 months.