From our family kitchen
Vegan Raspberry Chocolates with Creamed Coconut
Published
Preparation Time: under 10 minutes
Cooking Time: None - refrigerate for approx. 20 minutes
Serves: Makes 20 chocolates
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 150g Creamed Coconut, melted
- 1 tsp. Coconut Sugar
- 30g Cacao Powder
- 10 raspberries, halved (you can also use strawberries)
- 1 chocolate mould or ice cube tray
Method
- In a bowl, mix the Creamed Coconut with Cacao Powder and Coconut Sugar, to create a mousse-like consistency.
- Share the raspberries between the mould/ice cube tray, then cover with the chocolate mixture.
- Pop in the fridge to set – this should take approx. 20 minutes, before serving.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story