Ingredients
170ml coconut oil, melted
120g cacao powder
1 pinch salt
4 tbsps maple syrup
6 tbsps peanut butter
1 raspberries, a punnet of (about 24 raspberries)
Overview
Niamh is a chef and food stylist with a love of real food, grown and cooked simply.
Method
- Line a mini muffin tray with mini muffin cases.
- Pour the melted coconut oil over the cacao powder and whisk until smooth.
- Add the sea-salt and maple syrup and continue to whisk.
- Pour a drop of the chocolate mix into each of the muffin cases, enough to cover the bottom of the case.
- Place the tray into the freezer for about 5 minutes or until firm.
- Remove the tray from the freezer and spoon a small piece of peanut butter on top of the chocolate base.
- Place a single raspberry on top of the peanut butter layer.
- Pour a thin layer of chocolate over each case to cover the raspberry and peanut butter centre.
- Transfer to the freezer to set for at least 30 minutes.
- Remove from the freezer and serve immediately.
- Top with a few flakes of sea-salt or a little freeze dried raspberry powder if you wish.