Serves: 2
Total Calories: 385
Cover a cookie tray with wax paper. Combine chocolate chips and rice milk in a saucepan over lowest possible heat. Melt, stirring constantly. Remove from heat. Working quickly, use a fork and skewer raisins on all its prongs. Swirl in chocolate to cover. Use your fingers to dislodge chocolate-covered raisins onto wax paper. You can either separate them for raisinettes, or drop them in clumps for clusters—both taste delicious. When finished, refrigerate to set into candy.
This Chocolate-Covered Raisins recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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