Today has been a busy day of creating in my house today.
We started the day off with an Easter craft then went on to Easter chocolate making.
I wanted to make a strawberry cream chocolate bite but we my strawberries had reached there time and were beginning to get sloppy. Really have you ever had, a punnet of strawberries where they have all been good?
So Raspberries it is
- 1/2 frozen banana
- handful raspberries frozen
- 1 tbl abc butter
- 3 tbl virgin coconut oil melted
- 1 1/2 tbl rice malt syrup
- 2 tbl cacao powder
I made my cacao sauce first to let it thicken while i did the filling
Combine all the ingredients in a bowl and mix well
Once thicken coat the bottoms of the chocolate molds, patty cake holder or cupcake tins with some of the sauce
Freeze for 10 mins
For the filling
I tried the filling 2 ways one was just the banana and raspberries i found this to be a little too sorbet like and quite tangy.
This is the second version
Combine the frozen banana and raspberries in a food processor process till creamy
you may need to scrap down the sides a few times
Stir in the ABC butter
Remove the chocolate moulds from the freezer
Spoon the filling evenly into the moulds
Top evenly with the remaining sauce
Freeze till firm about 2 hrs
Keep these in the freezer, if there are any leftover.