Layered Coconut & Raspberry Chocolates

There is nothing quite like the richness of homemade chocolate, and this dessert is just the thing to satisfy a sweet tooth. They aren’t overly sweet – just the way I like it! Each layer is quite quick to make – you just need to allow for setting time in between all the layers. You will need 10 cupcake sized silicon molds for this recipe.

Ingredients (makes 10):

Coconut layer

• 1 cup coconut milk (or substitute with coconut cream and water in equal parts)

• 2 tbsp good quality gelatin powder 

• 2 tbsp maple syrup

• 1 tsp vanilla bean paste or vanilla extract

Raspberry layer

• ½ cup frozen raspberries

• ½ cup water

• 2 tbsp good quality gelatin powder

• 1 tbsp maple syrup

Chocolate layer

• 100g cacao butter

• 1 heaped tbsp coconut oil

• 25g cacao powder

• 4 tbsp maple syrup

• 1 tsp vanilla bean paste or vanilla extract

Method:

1. Assemble the silicon molds in a cupcake tray or in any other type of tray (this is to make getting them in and out of the fridge quicker).

2. Make the coconut layer. In a small saucepan on medium heat, whisk together the coconut milk and gelatin until the gelatin has dissolved. Whisk in maple syrup and vanilla, then pour the mixture evenly into the silicon molds. Refrigerate for 30 minutes or until set.

3. Make the raspberry layer. In a clean small saucepan on a medium heat, cook the raspberries and water for a few minutes until the raspberries are soft. Mash the raspberries a little. Whisk in the gelatin and maple syrup until dissolved. Divide the raspberry mixture into the molds over the top of the set coconut layer. Put into the fridge to set for 30 minutes or so. 

4. Make the chocolate layer. In a clean saucepan on medium heat, stir together the cacao butter, coconut oil and cacao powder until melted and smooth. Whisk in the maple syrup and vanilla. Pour the chocolate mixture evenly over the top of the set coconut and raspberry layers. Put back into the fridge to set for at least an hour. 

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