Raspberry Ribbon Paleo Chocolate

1. Melt butter in medium sauce pan over low heat.
2. Once butter is completely melted, mix in cocoa powder, vanilla extract, sea salt, and honey. Stir constantly until a thick, homogeneous texture is achieved.
3. Stir the chocolate mixture rapidly for another thirty seconds. Be careful not to overcook or the chocolate will burn. Remove from heat.
4. Fold in fresh raspberries.
5. While mixture is still warm spread smoothly over a sheet of wax paper. Let stand until firm. For harder chocolate keep in refrigerator or freezer. Enjoy!

prep time:
cook time:5 min
ready in:
19 year old dude from Seattle interested in human well-being. I like to cook, read, sprint, hang out with friends, hike, and travel.
View this chef’s website
  • 1/2 cup unsalted butter
  • 1 cup cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 cup honey
  • 1/4 tsp sea salt
  • 2/3 cup fresh raspberries