I'm participating in @ketocollabs #ketofied Valentine's Day Challenge on Instagram, and our first recipe category is commercial candy. I love candy (okay, well, who doesn't!?). There's lots of keto candy recipes I've seen before from Reese's to Heath Bars to Snickers and Almond Joys. But there's one candy I've never seen ketofied before: Raisinets. So, of course I wanted to attempt a low carb version of Raisinets. Given raisins aren't keto-friendly of course, this recipe requires first making "raisins" (ie sugar free cranberries). They turned out awesome, and I really want to take these to the movie theater since that's where Raisinets belong.
Ingredients:
"Raisins"
16 oz frozen cranberries
1/3 cup sugar free vanilla liquid syrup (Skinny Syrup, Torani's etc.)
1/2 cup powdered Swerve
Chocolate Coating
160g Lily's chocolate chips (about 1 cup)
80g solid coconut oil (about 6 tbsp)
Instructions:
1) Let frozen cranberries sit out for about 10 minutes and then cut all of them in half. (Note: it's much easier to cut them when they are frozen enough not to squirt cranberry juice everywhere, but of course not so frozen that it's dangerous to cut).
2) Pre-heat oven to 350 degrees.
3) Once all cranberries are cut, put them in a plastic bag and add the syrup. Shake well.
4) Next add the powdered Swerve to the bag and shake well. (Adding the syrup first helps the powdered Swerve stick.)
5) Spread the cranberries onto a cookie sheet with edges covered in parchment paper. (The liquid spread a bit, so the edges are a good precaution.)
6) Bake the cranberries, flipping every 20 minutes or so.
7) Once they look like raisins, remove from the oven and allow to cool fully. Mine took about 1 hour and 35 minutes.
8) Store in Tupperware in fridge until ready to cover in chocolate.
9) In a microwavable bowl, mix solid coconut oil and Lily's chocolate chips.
10) Melt the coconut oil and chocolate, ensuring not to burn the chocolate. I did the following: microwave for 25 seconds. Remove from microwave and stir. Return to microwave for another 25 seconds. Remove from microwave and stir. Return to microwave for a final 10 seconds. Remove from microwave and stir.
11) Now it's the fun part: chocolate covering time! In total, you should coat each "raisin" three times, allowing the coat of chocolate to set in the fridge in between dippings. An easy way to do this is put a strainer over a bowl and pour the chocolate over the "raisins." Then you can continue using the remaining chocolate in the collection bowl for future pours.
12) Place coated "raisins" on wax paper. Allow to fully solidify in the fridge.
13) Enjoy!
Picture Instructions:
Nutrition Facts:
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