Wednesday, 16 October 2013

Chocolate Coconut Bites with Raspberry Surprise

It's getting late, and it's time for bed, but before I hit the sack I thought it would be rude not to share the goodness that I created this evening! It's a little bit naughty, but oh so nice...a little sweet treat for humpday!

This week has been all about bread in our kitchen, with hubby and I trying to perfect the ultimate loaf so come today I really just felt like something a little bit sweet and treat-ish...

I dare you to try and stop at one!

Chocolate Coconut Bites with Raspberry Surprise

(Gluten-free, grain-free, dairy-free, nut-free, soy-free)

1/4 cup dark chocolate (either chips or break up your favorite bar)
5 tbsp coconut butter
2 tsp cocoa powder
1/2 tsp vanilla essence
2 tsp maple syrup (or honey, or date puree or eliminate if you prefer)
6 frozen raspberries

1. Set up a double boiler on the stove (a small pot with water and then a small bowl set over the top - the bottom of the bowl should not touch the water). Heat over a medium-low heat until water is gently simmering.
2. In an ice cube tray or cake pop mould, place a raspberry in each of 6 holes. Put aside while you make the chocolate mixture. If you would prefer your raspberries to be a proper surprise (ie completely hidden inside the chocolate, see the notes below)
3. In the bowl place the chocolate and coconut butter. Melt until smooth. Stir to ensure coconut and chocolate are evenly combined
4. Remove bowl the heat (careful, as it will be very hot!). Place the remaining ingredients in the bowl and mix well. The mixture will start to thicken very quickly so you don't want to muck around too much here, although it it does get too thick you can always place back over the hot water for a minute just to soften it again). Put a scoop of chocolate mixture (about 1 heaped teaspoon) over each raspberry and pat down to ensure the chocolate surrounds the raspberry.
5. Place in the fridge or freezer to set. It will take around 10 minutes in the freezer or about 20 minutes in the fridge.
6. Pop out of the moulds and serve straight away. Keep in the fridge in an airtight container to store. 

- This recipe makes 6 bites, so you can double or triple the recipe  to make the quantity you need
- If you would prefer to make the raspberries a proper surprise that is encapsulated in the chocolate you just need to modify the order in which you put it together. Instead of placing the raspberry in the mould at the start, begin by placing a layer of chocolate mixture, then put the raspberry in, then put more chocolate mixture over the top and press down to make sure it surrounds the sides properly as well. I left mine popping out because I love the colour of raspberries and wanted to see them, plus thought it would look better in the photo if you could see the raspberry!