Aprons on? Let‘s Cook!
10 mins
30 mins in the freezer
Valentine’s day is all about chocolate and this recipe lets you make your own and fill it with a creamy, raspberry cashew cream that tastes a bit like ice cream. Make up a batch to share with your loved ones this Valentine’s day and show your heart a bit of extra love with heart-healthy antioxidants in chocolate and the raspberries
Ingredients
Raspberry cream
- 70g raspberries
- 60g cashew nuts
- 50ml milk (or oat milk)
- 20g honey
- 1 tsp vanilla essence
Chocolate
- 100g butter (or coconut oil)
- 50g honey or maple syrup
- 30g cacao or cocoa powder
Equipment
- 12 hole cake tray
- 10 x silicone cake cases
- Blender
- Measuring scales
- Whisk
- Mixing bowl
- Small bowl
- Small saucepan
- Sieve
Allergens
Nuts (cashews), dairy (optional)
Directions
1
Place your cake cases in your tray and make sure you have enough room in your freezer to pop it in!
2
Soak the cashews in a bowl of warm water while you make your chocolate
3
Gently melt the butter and pour into a mixing bowl and then whisk in the cacao/cocoa powder, vanilla essence and honey/maple syrup
4
Pour the first layer of chocolate into your the cases - enough to cover the bottom of the cases but not too thick. Pop this in the freezer for 10 minutes to set whilst you make the raspberry cream
5
Strain the cashew nuts and pop them into a blender with the remaining ingredients for the raspberry cream and blitz until smooth
6
Add a large teaspoon of the cream to the centre of the chocolate bases and freeze for another 5 mins
7
Finally, cover the raspberry cream layer with a thin layer of chocolate and pop back in the freezer to set. They will be ready to eat in 10-15 mins but are best served straight from the freezer as they defrost quite quickly so just leave them in there until ready to eat/serve!
Is there something else you can use instead of cashews for this please? We have a cashew allergy in the house…
We haven’t tested it, but I think coconut cream would be pretty delicious and thicken it up nicely! You may not need the milk if doing it this way. If you buy a can of coconut oil you should be able to spoon out the coconut cream – I would try with 70g first, and add more if it struggles to mix in the blender
wow littel cooks have some amazing recipes