Soup for Lunch


  • 3 tbsp coconut cream
  • 2-3 tbsp cacao
  • 70g melted dark chocolate
  • 2.5 – 3 tbsp maple syrup
  • 1 tsp vanilla paste
  • pinch salt
  • 1/2 cup fresh raspberries, cut in half
  • optional: 100g melted chocolate, to decorate


  1. Place all ingredients, apart from the raspberries, into a high-powered blender or processor and blitz until smooth

  2. Taste and adjust the sweetness / chocolate flavour accordingly

  3. Spoon into lolly moulds, leaving a small amount of space at the top, then drop in some raspberries, using the end of a spoon to push some down to the bottom of each lolly, to ensure you have raspberries throughout

  4. Place in the freezer overnight to firm up, then remove around 10-15 minutes before eating

  5. Drizzle with melted chocolate, if desired, and devour!

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