Vegan Chocolate Cups with Raspberry Filling
Ingredients
Chocolate cup
- Chocolate, preferably organic 100%
Coconut filling
- One average size white sweet potato (cooked or baked and then puréed)
- 1/3 - 1/2 cup maple syrup (if you want cream to be sweeter)
- 1/2 cup coconut butter
- 1/2 cup coconut milk
- 1/3 cup coconut flakes (optional)
Raspberry jelly
- 1 cup raspberries
- 1/2 cup water
- 3 tbsp maple syrup
- 1 tbsp corn starch
Preparation
Melt chocolate and pour it into silicone molds slightly more than half full and let it set in the freezer.
Blend all the coconut filling ingredients together and fill the chocolate cups with the coconut mix.
Blend all the raspberry jelly ingredients together and cook for about 12 minutes.
Fill the rest of the chocolate cups with the raspberry jelly and let it sit in the fridge for a few hours.
Decorate with raspberries and pomegranate flower sprinkles.
