The flavours of Sangeetha’s favourite donuts in 1 healthy bite-size treat!
For the citrus quantities in this recipe you can either use just lemon or Lime or a mixture of both.
Choc Lemon Lime Coconut Cups
Time 40 mins | Makes 10
- 1 plain quantity of Raw Chocolate
- 1 tsp Lemon/Lime Zest
- 1 cup Cashews (soaked in boiling water for 15 – 20 mins)
- 1/2 cup Lemon/Lime Juice
- 1 tbsp Lemon/Lime Zest
- 2 tbsp Coconut Oil
- 1 tbsp Coconut Syrup
- 1/4 Coconut Cream
- 1 tsp Vanilla Extract
- pinch Turmeric
- 1/4 tsp Salt
- 1 portion of Whipped Coconut Cream
- Extra Zest and Chocolate shavings
Start by making a plain quantity of Raw Chocolate (so leave out the flavourings from that recipe) and add in the Lemon/Lime Zest. Take this Chocolate mixture and use half of it to coat the inside of small cupcake papers. Leave these in the freezer to set for 10 – 15 mins. Once set coat again with the remainder of the chocolate and set again.
To make the filling simply blend all the ingredients together until smooth. Once the Cases are finished and set fill this mixture into each one. Leave to set in the freezer for another 10 mins.
Finally, once set you can top with Whipped Coconut Cream and some more Lemon/Lime Zest or Chocolate shavings and serve.
These can be stored in the fridge.