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Chocolate, Raspberry & Coconut Cups

Prep Time: 15 minutes
Freeze Time: 1-2 hours or until set


Sometimes I surprise myself with my creations! Or it just happens that Saturday nights - the only chilled time in the kitchen - happens to be my magic time. Either way these chocolatey, coconut, raspberry morsels come with a warning of 'highly addictive'. Oh and they are dairy-free and gluten-free! 

Dr Julie's Chocolate (slightly adapted)
5 Tb of Coconut Oil (heaped)
1/2 C of Coco Powder
1 Tb of honey
Dash of vanilla essence
1 Cup of frozen raspberries
2 Tb coconut oil
½ cup of shredded coconut
1 Tb honey
1 Tb coconut milk



Make Dr Julie's Healthy Chocolate
Melt coconut oil on low heat and quickly mix in other ingredients. You may find you can take it off the heat to mix in the other ingredients, the less temperature the better! This has slightly less honey than my original recipe due to the sweetness of the filling...but you could add a bit extra if you wanted! Pour into mini silicon muffin cups (I got mine from Stevens) and place in freezer.

Make Filling
Place all ingredients into a small blender. I use the Healthy Baby Food Maker (!!) as this is a nice small size as there is not a lot of filling (the blades of my big food processor would not even touch this!). Spoon filling on top of chocolate base and place in freezer

Finish Top
Just spoon the remaining chocolate on the top and freeze until set.

 Enjoy (and try to keep some for the following night!).



xx Dr Julie

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