Coconut Raspberry Candies

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Coconut Raspberry Candies
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 30 min.
Ready in
Calories:
116
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie116 cal.(6 %)
Protein2 g(2 %)
Fat9 g(8 %)
Carbohydrates7 g(5 %)
Sugar added7 g(28 %)
Roughage1.8 g(6 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.3 mg(3 %)
Vitamin K0.8 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.5 mg(4 %)
Vitamin B₆0 mg(0 %)
Folate4 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.9 μg(2 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C1 mg(1 %)
Potassium195 mg(5 %)
Calcium26 mg(3 %)
Magnesium26 mg(9 %)
Iron1.7 mg(11 %)
Iodine1 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids7.3 g
Uric acid1 mg
Cholesterol5 mg
Complete sugar7 g

Ingredients

for
40
Ingredients
400 grams white Couverture
250 milliliters Whipped cream
100 grams Coconut oil
150 grams Raspberries
200 grams Shredded coconut
Shredded coconut (for sprinkling)
How healthy are the main ingredients?
Whipped creamRaspberry

Preparation steps

1.

Chop chocolate coarsely. Combine cream with coconut oil and warm up. Add chocolate and melt, stirring. Rinse raspberries, pat dry and crush about half of berries finely with a fork. Combine grated coconut with chocolate mixture, divide into two parts. Combine one part with mashed and whole raspberries. Refrigerate both mixtures, covered, overnight. 

2.

Next day, spread white coconut mixture on a baking sheet about 1 cm (approximately 1/2 inch) thick in a rectangular shape (best to do it with cold hands). Top with raspberry mixture and smooth. Sprinkle with grated coconut. Cut into rectangular pieces (about 2.5 x 6 cm) (approximately 1 x 2.5 inches). Freeze for at least 1 hour and serve.

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