These choco raspberry-coconut cups are my new summer treat. The combination of the three layers is just perfect. Between a pure chocolate layer on top and a date-coconut and cocoa base you’ll find a fruity and slightly tangy raspberry-coconut part. It’s a real explosion of flavours and textures. You have to try them this summer!
I am so happy to share this raw sweet summer treat with you. I’ve made quite some treats to enjoy during summer, including my most clicked blueberry buttermilk cake, for instance, or lime avocado tart, the decadent avocado-choco truffles, an incredibly light avocado-choco mousse, the delicious homemade raspberry-yogurt popsicles or this refreshing tropical sorbet. But I am in love with these amazing choco raspberry-coconut cups.
In one bite you’ll taste a whole bunch of flavours and textures. Firstly, you’ll bite into crisp chocolate. And you can hear how crisp it is. Wink. Secondly, you’ll taste the base layer with sweet dates, almonds, coconut and a bit of cocoa. Yummy!
Thirdly, to round everything up, you’ll get to the fruity part. Sweet and slightly sour raspberries combined with coconut are simply the best choice. The layers hold great together and they make a wonderful combination. They taste and look fantastic, too.
Muffin liners and a powerful kitchen tool
Furthermore, this recipe makes 10-12 cups. My muffin tin has 12 cups, with a diameter of 5 cm at the bottom and 7 cm at the top. I suggest using muffin liners or create them yourself out of parchment paper, in order to remove the choco raspberry-coconut cups easier from the tin.
Also, you’ll need either a food processor or an immersion blender. Of course, the quickest way to make those treats is to use a food processor. However, also with an immersion blender, this recipe is perfectly doable. It only takes a bit longer to get to the desired results. Eventually, you’ll get there. Just be patient. Additionally, make sure your kitchen tools are strong, with at least 400 W.
In order to prevent the coconut oil forming big chunks when coming in contact with frozen raspberries, I suggest half thaw the raspberries before making the middle layer. It is not nice to bite into a big chunk of hard coconut oil, after all.
How to really enjoy them: eat them chilled (either completely frozen or thawed for 15 minutes), eat them with your hands, pair them with a glass of prosecco, eat more than one. Wink.
Ingredients for 10-12 choco raspberry-coconut cups:
Base:
- 15 dates (roughly chopped, soaked if not soft)
- 80 g peeled almonds or shaved almonds
- 60 g shredded coconut
- 2 Tbsp cocoa powder
- 1/2 tsp of vanilla paste
- a pinch of salt
Middle:
- 150 g frozen raspberries (half thawed)
- 100 g shredded coconut
- 1 Tbsp honey
- 2 Tbsp melted coconut oil
Top:
- 200 g dark chocolate
Start with lining the muffin tin. You can use either paper muffin forms or you create them out of parchment paper yourself. Also, take the raspberries out of the freezer. First, prepare the base. Roughly chop the dates. In case they are not soft, simply soak them in 50 ml of warm water for 5 minutes.
Then, combine all of the base ingredients in the food processor. Don’t worry if you don’t have one. You can still use an immersion blender, but it will take more time and more patience to get a great result. Wink.
Blend and pulse until compact and sticky. If you think it’s too compact, add a couple of drops of water (from where you soaked the dates in). At this point, press the base mixture into the lined muffin tin, filling one-third of each muffin cup. Place in the fridge, while preparing the next layer.
Furthermore, for the middle layer, combine raspberries (half thawed), shredded coconut, honey and melted coconut oil. Put in a blender and pulse until well combined. Spoon the raspberry-coconut mixture on top of the base, filling up the next third of each muffin cup. In order to get an even layer, smooth the surface with your fingers or with a spatula. And this time, put the tin in the freezer for one hour.
Melted chocolate
After the two layers are firm, you can melt the chocolate, using the water bath or bain-marie method. Pour two fingers of water in a pot and bring to simmer. Then, break the chocolate in a heatproof bowl and place it above the pot. Melt the chocolate.
Once the chocolate is silky and no chunks are left, take the muffin tin out of the freezer and spoon the melted chocolate on top of each cup (one by one). I suggest adding a generous spoon of chocolate in the middle of a cup and then spreading it towards the edges. As a result, you’ll cover the whole upper part and make a lovely chocolate layer. I created quite thick chocolate layers, around 5 mm thick. Yummy. Place the tin back in the freezer until completely firm.
Finally, serve the chocolate raspberry-coconut cups either directly from the freezer or slightly thawed (10-15 minutes). Either way, they taste refreshing and delicious. They make a lovely summer treat.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
