Raspberry Coconut Cups
These Raspberry Coconut cups taste just like a bounty bar with the addition of delicious sweet raspberries.
When you bite through the crunchy chocolate your mouth with be filled with a creamy coconut and raspberry filling mmm
Free from refined sugar, gluten and dairy
Makes 6
Ingredients
- 1/4 cup coconut cream
- 1/2 cup dessicated coconut
- 1 tsp maple syrup or sweetener of choice
- 1 block Loving Earth Raspberry Chocolate (alternatively you could use dark chocolate instead)
- 1/4 cup coconut oil, melted
- 1 tablespoon buckinis
- 1/2 cup fresh or frozen raspberries (defrosted)
- 1 tsp chia seeds
Directions
- Melt chocolate in the microwave or in a double boiler over the stove (TM 80 degrees, 1 min, speed 2)
- Split it between two bowls and add coconut oil to one of the bowls and mix
- Pour the chocolate mixture that doesn’t have the coconut oil into a muffin tin lined with either silicone cups or paper muffin cups
- Place into the freezer
- Combine the chia seeds and raspberries in a small bowl and set aside
- Combine the coconut cream, coconut and maple syrup in small bowl and mix together
- Remove cups from the freezer and place a spoonful of coconut in the centre of each cup
- Place a teaspoon of the raspberry mixture on top of the coconut, sprinkle with buckinis and place back in the freezer for 10 minutes
- Remove from the freezer and fill each cup with the remaining melted chocolate that has been mixed coconut oil.
- Place in the freezer for 1 hour or until set