Coconut Raspberry Chocolate Cups (Paleo and Nut Free)
This is a very quick, simple and refreshing frozen nut free treat that can be made ahead of time and only requires five (5) ingredients. I use a little coconut sugar to sweeten it slightly which has a very low GI (good for slow release of energy and doesn’t cause blood sugar high’s and lows or crashes) and also contains beneficial minerals. It does contain fructose so if you are avoiding sugar, feel free to substitute with some liquid stevia. I prefer the taste of coconut sugar and for us it’s ok to use as a treat.
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| Coconut Raspberry Chocolate Cups (Paleo and Nut Free) |
Makes 16 cups
You will need:
- 150gms good quality dark chocolate
- 1/2 cup coconut cream (from the top of a chilled can of coconut milk)
- 1/2 cup frozen organic raspberries for the coconut cream PLUS an additional 3/4 cup frozen organic raspberries for the berry layer
- 5 tsp coconut sugar
- Shredded coconut to decorate
- 16 Silicone mini patty / muffin moulds
Method:
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| Four simple steps to making Coconut Raspberry Chocolate Cups (Paleo and Nut Free) |
- Place the dark chocolate in a heat proof bowl and gently melt over some simmering water
- Pour just under 1 tsp of chocolate per silicone mould, place in freezer to set while you prepare the filling
- Place the coconut cream, 3 tsp coconut sugar and 1/2 cup frozen raspberries in a small bowl and mash / mix together with a fork
- Spoon about 1 tsp of the mixture into each mould over the set chocolate, return to freezer for at least 15mins to firm up
- While you are waiting for the mixture to firm up, place the remaining 3/4 cup frozen raspberries and 2 tsp of coconut sugar in a small bowl and mash with a fork until the raspberries are defrosted, soft and well combined with the sugar
- Once the coconut raspberry cream mixture has set, divide the raspberry mixture on top and return to freezer to set for 15mins
- Reheat the chocolate over the simmering water slightly to ensure a runny consistency
- Place another tsp of melted chocolate over the raspberry layer and quickly decorate with shredded coconut – the chocolate will set very quickly as the raspberry should be set and cold from the freezer so do this one cup at a time
- Return to freezer in an airtight container until required, will last a few weeks in the freezer
- Hope you enjoy! xx
Coconut Raspberry Chocolate Cups (Paleo and Nut Free)
Serves: 16 cups
Ingredients
- 150gms good quality dark chocolate
- ½ cup coconut cream (from the top of a chilled can of coconut milk)
- ½ cup frozen organic raspberries for the coconut cream PLUS an additional ¾ cup frozen organic raspberries for the berry layer
- 5 tsp coconut sugar
- Shredded coconut to decorate
- 16 Silicone mini patty / muffin moulds
Instructions
- Place the dark chocolate in a heat proof bowl and gently melt over some simmering water
- Pour just under 1 tsp of chocolate per silicone mould, place in freezer to set while you prepare the filling
- Place the coconut cream, 3 tsp coconut sugar and ½ cup frozen raspberries in a small bowl and mash / mix together with a fork
- Spoon about 1 tsp of the mixture into each mould over the set chocolate, return to freezer for at least 15mins to firm up
- While you are waiting for the mixture to firm up, place the remaining ¾ cup frozen raspberries and 2 tsp of coconut sugar in a small bowl and mash with a fork until the raspberries are defrosted, soft and well combined with the sugar
- Once the coconut raspberry cream mixture has set, divide the raspberry mixture on top and return to freezer to set for 15mins
- Reheat the chocolate over the simmering water slightly to ensure a runny consistency
- Place another tsp of melted chocolate over the raspberry layer and quickly decorate with shredded coconut - the chocolate will set very quickly as the raspberry should be set and cold from the freezer so do this one cup at a time
- Return to freezer in an airtight container until required, will last a few weeks in the freezer
- Hope you enjoy! xx
