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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.
Print Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
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.