Chocolate meet taste buds. This dip is sure to please a date, everyone at your next party, or simply yourself as you take a dip late at night by the glow of the refrigerator light. Serve with strawberries infused with vodka, sliced red pears, tangerines, dried apricot coins, cookies, cake, pineapple, or blackberries.
1 cup Honey Greek yogurt
6 Tablespoons Sweet Ground Chocolate and Cocoa, sifted
1/2 cup organic raspberries, washed, puréed
3 Tablespoons Raspberry Balsamic Vinegar
3 pinches fresh ground black pepper
1/4 cup flaked unsweetened coconut, toasted
Pre-heat oven to 350 degrees Fahrenheit/176 degrees Celsius.
In a flat skillet bring the raspberry balsamic vinegar to a boil on medium heat for approximately 2-4 minutes. After reducing the vinegar remove, turn off the heat and allow to cool.
Place the ground cocoa in a bowl and sift with a whisk until smooth.
Blend the honey Greek yogurt with the sifted cocoa.
Purée and blend in the 1/2 cup of raspberries.
Blend in the black pepper to the yogurt mixture.
Then blend in the balsamic reduction with the yogurt.
Place bowl in the refrigerator.
Line a baking sheet with parchment paper.
Place the coconut flakes on the lined baking sheet.
When oven is fully pre-heated toast the coconut flakes for approximately 2 to 3 minutes.
Serve: Place the dip in a dish of your choice. Place ice in another bowl to put under the dip to keep it cold. Sprinkle dip with toasted coconut.
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