Directions
- 1Mix freeze-dried raspberries, almond flour, and maple syrup in a food processor until thick, sticky, and smooth to create the nougat center.
- 2Roll the mixture into small, uniform balls.
- 3Melt white chocolate and coconut oil until smooth and glossy.
- 4Dip each raspberry nougat bite into the melted white chocolate to create a thin, creamy chocolate shell.
- 5Before the chocolate sets, sprinkle a pinch of fleur de sel, chopped pistachios, and crushed freeze-dried raspberries on each bite.
- 6Chill for 15-20 minutes until the chocolate shell is fully set.
Ingredients
- 1 cup freeze-dried raspberries
- 1 cup almond flour
- 2 tbsp maple syrup
- 0.75 cup white chocolate
- 1 tbsp coconut oil
- 1 pinch fleur de sel
- chopped pistachios
- crushed freeze-dried raspberries
Equipment
food processor
Tips
- The texture should be soft, chewy, and easy to shape.
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