Directions
- 1Add the first 4 ingredients to a food processor or high-powered blender and blend until you get a sticky mixture.
- 2Scoop a tablespoon at a time and press down into the bottom of a silicone or lined mini cupcake pan, flattening the top.
- 3Melt chocolate using the double boiler method or in the microwave at 30 sec intervals.
- 4Pour over the raspberry coconut mixture, top with freeze-dried raspberries if desired, and refrigerate for about 30 minutes or until the chocolate sets.
Ingredients
- 1.5 cups unsweetened dessicated coconut
- 1 cup frozen or fresh raspberries
- 1 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 80 g dark chocolate, chopped
- 1 handful freeze-dried raspberries, for topping
Equipment
food processorhigh-powered blendersilicone or lined mini cupcake pan
Tips
- Enjoy and store leftovers in the fridge for up to a week or in the freezer for up to 3 months.
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