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I made this recipe to be posted on Valentines Day, but due to a bad week of depression I didn't find time to post it! But I'm back yay!
Bad days, weeks, months happen - just remember you're a fighter and you've got to keep fighting this fight!
Anyway, dark chocolate and raspberries are a heavenly combination. Well lets be honest, dark chocolate and anything is heavenly right!
For the base
1 cup of mixed nuts
1 cup of pitted dates that have been soaked in warm water for 5 minutes to soften
1 tbsp of coconut oil
2 tbsp of chia seeds
2 cups of raspberries
2 tbsp of agave
Few handful of raspberries
Dark chocolate layer:
30g of coconut oil
30g Cacao Powder
1tsp of Sweetener
For the Base
Place the nuts into a food processor and mix until they are smaller chunks
Add the dates and coconut oil and continue to mix for a further 2 minutes until the mix has combined. It should still be sticky.
Spoon the mixture into your cupcake moulds and cover the bottom layer. Make sure you flatten this with a spoon to create a good base.
Place the cupcake moulds in the freezer to set
For the jam
Wash the berries and place in a medium saucepan with 2 tbsp of water
Bring to the boil, the reduce the heat to a simmer.
Roughly mash the berries, add the agave and chia seeds then simmer.
Continue to stir the jam, to prevent it sticking to the bottom of the pan
Remove from the heat and allow the jam to cool before serving
Once cooled, remove your cake moulds from the freezer and spoon the mixture onto the base
Take one single raspberry and place on top of the jam base, then put the cake moulds back into the freezer to set.
For the chocolate layer
In a mixing bowl, add the cacao powder and sweetener.
Then stir in the melted coconut oil
Pour over the cup cake moulds for the final layer.
Place in the freezer to set for several hours
HEALTH & FITNESS