Raspberry Chocolate Cups

Ingredients:

• 200g frozen raspberries
• 2 tbsp icing sugar (or sweetener of your choice)
• 250g dark chocolate 70% (vegan)

Instructions:

1. Line a mini muffin tray with cupcake liners.
2. For the raspberry puree, defrost the raspberries and blend them. Strain the mixture through a fine mesh sieve and mix in the icing sugar. Set aside.
3. Melt the chocolate over a double boiler. Spoon 2 teaspoons of the melted chocolate into each cupcake liner. Use a small spoon to coat the sides. Freeze the cups for 10 minutes.
4. Once the chocolate has harden, spoon in ½ tablespoon of the raspberry puree. Freeze for another 5 minutes.
5. Cover the cups with the remaining chocolate. Refrigerate once more, until the cups are thoroughly chilled.

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