pink and green cases filled with choc raspberry and coconut

Chocolate Raspberry Coconut Cups

pink and green cases filled with choc raspberry and coconut

Chocolate Raspberry Coconut Cups

Using rice syrup as the sweetener these are beyond delicious. Made and frozen in 30 minutes they make a nice dinner party petit four.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 cups

Ingredients
  

  • 12 frozen raspberries
  • 12 pinches coconut flakes
  • 75 g coconut oil
  • 80 g butter grass fed preferably
  • 2 tbs raw cacao powder
  • 150 g rice syrup biona preferably

Instructions
 

  • Line a patty tin with fairy cake cases.
  • Put the coconut oil and butter in a small bowl and melt in the microwave for about 40 secs.
  • Place a pinch of coconut flakes and crumble a frozen raspberry into each case.
  • To the oil add the cacao powder and the rice syrup. Stir well until combined and smooth.
  • Ladle two dessert spoons of chocolate mix into each case.
  • Freeze. Eat when set. You can keep these in the fridge too.

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