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
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/coconut-raspberry-chocolate-cups-paleo-and-nut-free/