Chocolate Raspberry Coconut Cups
Ingredients
Base
- 1 tsp vanilla
- pinch of salt
- 1/2 cup shredded coconut
- 2 TBSP cacao powder
- 1/2 cup almonds
- 11 medjool dates (pitted)
Middle layer
- 1 cup frozen raspberries
- 1 cup shredded coconut
- 2 TBSP maple syrup
- 2 TBSP melted coconut oil
Top layer
- 200g of 70-80% dark chocolate (melted)
Preparation
Place all base ingredients into a food processor and blend until sticky
Press the mixture into the bases of greased silicon muffin cases, filling about one-third of the way up
Place all raspberry layer ingredients into the food processor and blend for a few seconds to combine
Divide the raspberry mixture on top of the base
Place into the freezer for 15 minutes
Divide the melted chocolate among the cups and place back in the freezer to set for at least 3-4 hours
Store in the freezer
Let sit at room temperature for 5-10 minutes before serving
