Vegan Raspberry Chocolate Cups
Ingredients
- 150g vegan chocolate
- 1 tsp coconut oil
- 1 pinch of sea salt
- 1/4 cup refrigerated coconut cream (canned, no liquid)
- 1 tbsp mashed raspberries
- 1/2 tsp vanilla extract
- 4 tbsp icing sugar
- 2 tbsp of raspberry jam
Preparation
In a bowl, combine your refrigerated coconut cream (without the liquid), mashed raspberries, and vanilla extract and blend with an immersion blender or in a food processor. Add in the icing sugar and mix until well combined.
Refrigerate the mixture for 1 hour.
Melt your vegan chocolate and coconut oil, either in a bain marie, or in the microwave. Make sure to temper your chocolate.
Use silicone or paper cupcake moulds and spoon in a layer of the vegan chocolate mixture, covering 1cm of the sides. Chill in the freezer for 5 minutes.
Spoon approximately 1 teaspoon of the coconut and raspberry filling into the chocolate cups and add a small dollop of raspberry jam into the centre. Chill the cups for 10 minutes.
Top each cup with the remaining chocolate, ensuring that all edges are sealed. Chill in the freezer for another 10 minutes.
