Aoife Carroll
Eat Well. Travel Far<br />est. 2013
  • HOME
    • About
    • Contact
    • Media
  • FOOD
    • Recipe Index
    • Breakfast
    • Mains & Sides
    • Dessert
    • Sweets & Treats
    • Bread
    • Vegan & Paleo
    • A-Z Recipes
  • TRAVEL
    • Sailing The South Pacific
    • Cities >
      • Roma
      • Mallorca
    • Restaurants
    • Hotels
    • Hidden Gems
  • DRINKS
    • Drink Recipes >
      • Drinks
    • Chic Cocktails & Boozy Bars
    • Healthy Juices
  • SOCIAL
  • SUBSCRIBE

Chocolate, Coconut & Berry Dreams

3/23/2014

0 Comments

 

VEGAN, PALEO, GUILT FREE, DAIRY FREE & RAW


This cooling little snack is packed with goodness. I think that it is a great substitute for an ice pop on a hot sunny day. Just throw a few in a bowl or cup and cool yourself down by munching away on them.
You can use any type of frozen fruit for the top layer. Frozen mango or pineapple is as equally delicious.

Picture
Picture
Picture

NUTRITIONAL INFORMATION

Serving Size 38g(ONE CUP)
Amount Per Serving
Calories 176
Calories from Fat 143
Total Fat 15.9g
Saturated Fat 10.7g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 3mg
Potassium 21mg
Total Carbohydrates 7.9g
Dietary Fiber 1.3g
Sugars 4.6g
Protein 1.9g
Vitamin A 0%•Vitamin C 4%Calcium 1%•Iron 5%

Picture

INGREDIENTS

RECIPE YIELDS 8 CUPS

For the base
50g of 85% dark chocolate 
1/4 cup coconut oil

For the coconut middle layer
1/3 cup of soaked cashews
1/2 cup desiccated coconut
4 tsp coconut oil
tbs honey

For the berry top
2/3 cup of frozen berries
1 tbs of almond milk
 
Picture
Picture
Picture

METHOD

I used little miniature cupcake cases for these beauties. 
Start of by melting the coconut oil with the dark chocolate. Place about one teaspoon of the melted chocolate in the base of each case, making sure that the base is entirely covered.
Place the tray in the freezer and allow to harden while you prepare the second layer.


For the middle layer place all of the ingredients in the blender and blitz until well combined. I like having the desiccated coconut not entirely ground like flour, I prefer it when it is a more coarse consistency. 
Place about a teaspoon of the mixture into each cupcake case and press the down into the chocolate bases, making sure that it is compact and smooth on top.
Place back in the freezer while you prepare the top layer.


For the berry top, add the frozen berries and almond milk to the blender. Blend until smooth. Add a teaspoon of the mix on top of the pressed coconut and spread around evenly.
Place back in the freezer one final time to harden for 30 minutes.
Remove from their little cases.
Enjoy! 

KEEP THESE STORED IN THE FREEZER
Picture
Picture
0 Comments
    SUBSCRIBE

    Enter your email address:

    Delivered by FeedBurner

    ABOUT ME
    Picture
    CONTACT ME
    FOLLOW ON INSTAGRAM

    Archives

    October 2014
    May 2014
    April 2014
    March 2014
    February 2014

    Categories

    All
    Almond Biscuit
    Almonds
    Apple
    Apple Crisps
    Banana
    Banana Bread
    Banana Muffins
    Banana Pops
    Berries
    Bites
    Bread
    Breakfast
    Brunch
    Caramel
    Caramel Bar
    Caramel Sauce
    Cashews
    Chocolate
    Chocolate Bar
    Chocolate Ice-cream
    Chocolate Spread
    Clean
    Clean Pancakes
    Cocoa Powder
    Coconut
    Coconut Milk
    Coconut Oil
    Crepes
    Crisps
    Crumble
    Dairy Free
    Dark Chocolate
    Dates
    Dip
    Frozen
    Gluten Free
    Gluten Free Muffins
    Gluten Free Pancakes
    Hazelnut
    Honey
    Ice Cream
    Ice Cream Dessert
    Mars Bar
    Nobo
    Nutella
    Nuts
    Paleo
    Paleo Crepes
    Paleo Muffins
    Paleo Nutella
    Paleo Pancakes
    Pancake Toppings
    Pops
    Raw Vegan
    Rhubarb
    Salted Caramel
    Sauce
    Sprinkles
    Squares
    Strawberries
    Sugar Free
    Treats
    Twix
    Vegan
    Vegan Crepes
    Vegan Nutella
    Vegetarien
    Walnut
    Walnuts

    RSS Feed

Powered by Create your own unique website with customizable templates.