Chocolate Raspberry Ice Creams
Ingredients
- 3 tbsp coconut cream
- 2-3 tbsp cacao
- 1 tsp vanilla paste
- pinch salt
- 1/2 cup fresh raspberries, cut in half
- optional: 100g melted chocolate, to decorate
- 70g melted dark chocolate * 2
- 5 – 3 tbsp maple syrup
Preparation
Place all ingredients, apart from the raspberries, into a high-powered blender or processor and blitz until smooth
Taste and adjust the sweetness / chocolate flavour accordingly
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
Place in the freezer overnight to firm up, then remove around 10-15 minutes before eating
Drizzle with melted chocolate, if desired, and devour!