Vegan Raspberry Chocolates by Truvia

Melt the coconut oil gently in the microwave, heating in short bursts of 10-15 seconds.

Add in the cocoa powder, maple syrup, Truvia and vanilla extract to the coconut oil. Stirring quickly to combine so the mixture is smooth.

Drop a teaspoon of the chocolate mixture into each section of a silicone mould or ice cube tray. Place one raspberry on top of the chocolate mixture, then top with another spoonful of chocolate to cover the raspberries.

Place the chocolates into the freezer for 10-15 minutes until set. You can also set in the fridge but it will take longer to set.

Pop the chocolates out of the mould and serve immediately, or store in the fridge until ready to serve.