INGREDIENTS: •100-150g of vegan white chocolate •coconut oil for melting RASPBERRY RIPE FILLING: •1/2 cup of desiccated/shredded coconut •2 tbs raspberry chia jam •1/4 cup blitzed natural sweetener •2 tbs of coconut cream/yoghurt
(OPTIONAL) PEANUT BUTTER CENTRE: •1 tbs natural peanut butter •2 tbs peanut butter powder or protein •2 tbs maple/rice malt syrup
METHOD: melt white chocolate with a tsp of coconut oil , once melted distribute half the mix to 6 cup cake cases (use silicone) freeze or refrigerate to set. drain off any excess liquid off your raspberry mix, than add desiccated coconut , coconut cream & natvia (start with half of the sweetener and adjust to taste ) pop the mix in the fridge for 10 to set, if it’s too runny you can add a sprinkle of chia seeds. stir peanut layer together and set aside. Assemble by placing raspberry mix a a drop of peanut butter mix in the middle and than more raspberry mix. flatten evenly and cover with chocolate refrigerate to set and enjoy easy to make , white choc and raspberry super underrated and super yum
#veganchocolate #vegandessert #vegandesserts #raspberry #veganideas #vegandishes #veganinspiration #veganrecipeshare #veganfoodporn #veganfoodpornshare #whatveganseat #glutenfreedessert #refinedsugarfree #dessertsofinstagram #pinkfood #veganfollow #vegansofig #veganfollowback #dessertrecipe #vegandelicious #recipeshare #theveganescape
