Okay these are seriously delicious.
Combining a chewy chocolatey base with the tangy coconuty raspberry layer and topped with dark chocolate they are a flavour bomb!
Perfect eaten straight from the freezer and so easy to make, whip up a batch for your next Christmas event!
Choc Raspberry Coconut Cups
- 1 tsp vanilla
- pinch of salt
- 1/2 cup shredded coconut
- 2 tbsp cacao powder
- 1/2 cup almonds
- 11 medjool dates
- 1 cup frozen raspberries
- 1 cup shredded coconut
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 200g 70-80% dark chocolate melted
- Place all base ingredients into a food processor and blend until sticky
- Press into the base of a lined muffin tin, filling about a 3rd the way up
- Place all raspberry layer ingredients into the food proccesor and blend for a few seconds to combine
- Divide mixture between muffin tins on top of base
- Place into the freezer for 15 minutes
- Divide melted chocolate among the cups and place back into the freezer to set
- Store in the freezer, let sit at room temperature for 5-10 minutes before serving!
How beautiful is your photography! Just found you site..won’t be my last visit. Thanks
Thank you for the great recipe! These are awesome even straight out from the freezer.
I do have a question about the shredded coconut. Should it be sweetened or unsweetened coconut shreds? I used unsweetened (as this is what I had on hand at home). The recipe could be sweeter but since I prefer less sugar than too much, they are fine for my taste.