Perfect for Passover, these gluten-free and dairy-free treats are full of melt-in-your-mouth chocolate bliss. Bonus: They're made with coconut oil, which has been show to rev fat burn by 50 percent!
3 3/4 cups dairy-free semisweet chocolate chips, divided
12 Tbs. (6 oz.) coconut oil (kosher, if desired)
2 tsp. instant espresso, dissolved in 1 Tbs. hot water
6 large eggs, separated
2 large egg whites
3/4 cup sugar
3 cups fresh berries
Heat oven to 325°F. Microwave 2 3/4 cups chips and oil until melted, stirring; add espresso and yolks. Using mixer, beat all egg whites and a pinch of salt until soft peaks form. Add sugar. Beat until stiff peaks form; fold into chocolate. Spoon into greased 9" springform pan. Bake 25 min. or until done. Let cool. Chill 4 hrs.; unmold. With 3" cutter, cut 6 rounds; chill. Place rounds on baking sheet.
Melt remaining chips. Cut six 10" x 1 3/4" strips of wax paper; spread 1 1/2 Tbs. chocolate on each. Let sit 20 min. or until chocolate is firm. Wrap strips around cakes. Chill 20 min. until set. Peel away paper. Fill with berries.
Active time: 20 min.
Total time: 5 1/2 hrs.
Per serving: Cal. 710 Pro. 9g Carb. 75g Fiber 6g Sug. 65g
Chol. 140mg Sod. 94mg Total fat: 48g Sat. 33g Trans. 0g
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