RASPBERRIES WITH COCONUT CREAM AND VEGAN CHOCOLATE

{ BERRY INDULGENT AND VEGAN FRIENDLY }

{ INGREDIENTS }

100g vegan chocolate

150g raspberries

100ml good quality coconut cream

10g icing sugar

{ METHOD }

Melt the chocolate over a hot water bath. Leave to cool.
Place the coconut cream (it has to be really cold, use it straight from the fridge – the colder it is, the easier it’ll be to whip) in a medium bowl. Whip to medium peaks, then add icing sugar and whisk for a further 20 seconds.

Prepare 6 small bowls or glasses. On the bottom of each place a few raspberries, followed by a layer of coconut cream. Drizzle with chocolate and top with the remaining raspberries.  Serve immediately.

Prep time: 10 MINUTES
Cook time: 
Total time: 10 MINUTES
+6 +

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