- 6 tablespoons coconut oil
- 5 tablespoons cacao powder
- 2 tablespoons maple syrup
- a few drops vanilla extract
- a tiny pinch of fine sea salt
- 3 tablespoons of cashew or almond milk (ideally room temperature, not cold)
- ½ cup frozen raspberries
- 2 tablespoons pistachios
- 1 tablespoon crumbled freeze-dried raspberries
Toast the pistachios in a preheated oven (5 minutes at 180 is perfect), to enhance their nutty flavour and maximize crunch. Allow them to cool and then coarsely chop. They will of course work untoasted, but this adds a lovely layer flavour.
The coconut oil should be liquid, but not warm. Making these in summer the oil is liquid in the jar anyway so it’s very easy! If your oil is firm, warn ever so gently to loosen it, but not to heat it.
In a small saucepan combine the nut milk, cacao, vanilla, the sea salt, and the maple syrup. Whisk this together over a low heat until a thick chocolate paste is made. Again, the heat should help this along, but not heat it up.
Try to make sure that the temperature of the coconut oil and that of the chocolate mix are similar. This will help the two emulsify seamlessly.
Whisk continuously with one hand, and with the other add the coconut oil, one tablespoon at a time, ensuring each spoonful is emulsified before the addition of the next.
Spoon the chocolate mix (or use a piping bag) into the moulds, but only half fill at first. Pop one frozen raspberry into each half-full chocolate and you should see the chocolate start to set around it almost immediately.
Now spoon a little more chocolate into each mold to fill, and sprinkle with the chopped toasted pistachios and the freeze-dried raspberries. Freeze for at least 4 hours before enjoying, although they are best frozen overnight; they will keep in the freezer for weeks and weeks! Enjoy them strait from the freezer as the tiniest raspberry choc-ices!
Freeze for at least an hour before enjoying; they will keep in the freezer for weeks and weeks!