Chocolate Dessert

Raspberry Ripe

Name: Raspberry Ripe
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 14
Ingredients: 50ml coconut cream; 3 teaspoons coconut oil; 3 teaspoons rice malt syrup; 45g desiccated coconut; Zest of ½ orange; 20g frozen raspberries; 2–3 45g bars of Pana Chocolate Raw Cacao

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Berries and chocolate combine in this zesty chocolate. Using frozen raspberries, zingy orange zest for a hit of citrus and coconut for added texture, the mix is a winner for chocolate filling and as an accompaniment to your raw desserts. This recipe originally appeared in Pana Chocolate: The Recipes, by Pana Barbounis.

50ml coconut cream
3 teaspoons coconut oil
3 teaspoons rice malt syrup
45g desiccated coconut
Zest of ½ orange
20g frozen raspberries
2–3 45g bars of Pana Chocolate Raw Cacao

Method

1.

Combine all ingredients except the raspberries in a small bowl, and mix together thoroughly.
2.

Crumble the raspberries over the mixture and fold through gently. Spoon the mixture into lined chocolate moulds.
3.

Close the moulds with chocolate, then set in the fridge for at least 2 hours.
4.

Once set, knock the chocolates out of the moulds.