Perfectly Imperfect Dark Chocolate Coconut Raspberry Cups are exactly that. They’re perfect to eat but this batch is imperfectly made.
That’s what I’m going with anyway… It makes me feel better that I forgot to grab another bag of raspberries when I went to the supermarket twice in one day!
These were actually a bit of a recipe test! I usually use almonds in the base but all I had was 1kg of walnut pieces so I thought I would experiment to see if they would be just as good. Turns out they are and i’ll never use almonds for the base again. I posted the process on snapchat and a fair few of my amazing snapchat villagers requested the recipe.
I jumped into the kitchen again yesterday to make another batch all perfect looking but alas, we had run out of raspberries. So #reallife, #nophotoshop, #inserteveryotherappropriatehashtaghere, here they are all perfectly imperfect! Refined sugar free and all of that clean eating/paleo business!
What you’ll need
for the base
– 45g shredded coconut
– 20 dates
– 2 TBSP cocao powder
– 1 tsp vanilla
– 1/2 c walnut pieces
for the filling
– 85g shredded coconut
– 125g raspberries
– 2 Tbsp coconut oil, melted
– 2 Tbsp pure maple syrup
for the topping
– 200g Whittakers 72% dark chocolate, melted
What to do
– Grab a muffin tin and line it with paper cases. You don’t want to be cleaning anything extra!
– Break up your chocolate and chuck it in a microwave safe bowl. Microwave until it’s melted. Give it a stir every 30 seconds or so.
– Pop all of your base ingredients into a blender/food processor and blitz until everything is mulched up and sticky.
– Divide your mixture between your cases and smoosh it out to form your base.
– Give your blender/food processor a quick wash and add in all of your filling ingredients. Blitz again for a few seconds until everything is combined.
– Divide this mix evenly between your wee bases and spread it out.
– Pour some chocolate on top and whack them into the freezer until they’re set. Once they have hardened, remove them from the cases if you wish otherwise pop them into an airtight container. These will keep in the freezer for up to a week. When it comes time for a treat, take one (or four) out and let them sit at room temp for 15 minutes before devouring.