Nourish Me Choc & Rasberry Ripe

CategoryDifficultyBeginner
Yields2 Servings
Prep Time8 mins

So I love chocolate and I love Rasberries. My husband loves sugar.  He has a massive sweet tooth and dare I say a sugar addiction. It's a constant battle between the two of us - me trying to curb his sugar intake - him trying to consume more of it. This is our compromise.  It's sweet, delicious and filled with nourishing ingredients.

This is so easy to make - it takes just minutes so before he can duck out to the 7 -11 I can whip one of these up and sugar craving gone!

Did I mention there is no sugar in these??

Ingredients

For the Chocolate
 25 grams  unsweetened organic raw cocoa powder
 30 grams organic maple syrup
 40 grams melted organic coconut oil
 1/2 tsp organic vanilla extract - not vanilla essence!! That stuff is nasty!
For the Topping
 45 g organic frozen raspberries
 40 grams organic desiccated coconut
 1-2 tbsp soft organic coconut butter/oil

Directions

1

Line a standard cupcake tray with patty pans (I used paper ones).

2

Combine cocoa, maple syrup, melted coconut oil and vanilla in a small bowl. Stir or whisk until completely combined and smooth.

3

Add a tablespoon or two of the mixture to each patty pan and place in the freezer for ten minutes, until partially set (if they are completely set, the coconut topping will not adhere to the base as well).

4

Meanwhile, make the coconut layer by blending frozen raspberries into a smooth puree. Stir in the desiccated coconut and coconut butter.

5

Top each partially set chocolate base with 2-3 tablespoons of the cherry mixture. Flatten the tops and return to the freezer until completely frozen (1-2 hours).

6

Store in the freezer until 5-10 minutes before serving.

Nourishing Rasberry Ripe

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Ingredients

For the Chocolate
 25 grams  unsweetened organic raw cocoa powder
 30 grams organic maple syrup
 40 grams melted organic coconut oil
 1/2 tsp organic vanilla extract - not vanilla essence!! That stuff is nasty!
For the Topping
 45 g organic frozen raspberries
 40 grams organic desiccated coconut
 1-2 tbsp soft organic coconut butter/oil

Directions

1

Line a standard cupcake tray with patty pans (I used paper ones).

2

Combine cocoa, maple syrup, melted coconut oil and vanilla in a small bowl. Stir or whisk until completely combined and smooth.

3

Add a tablespoon or two of the mixture to each patty pan and place in the freezer for ten minutes, until partially set (if they are completely set, the coconut topping will not adhere to the base as well).

4

Meanwhile, make the coconut layer by blending frozen raspberries into a smooth puree. Stir in the desiccated coconut and coconut butter.

5

Top each partially set chocolate base with 2-3 tablespoons of the cherry mixture. Flatten the tops and return to the freezer until completely frozen (1-2 hours).

6

Store in the freezer until 5-10 minutes before serving.

Nourish Me Choc & Rasberry Ripe

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