Melt half of the dark chocolate in the microwave in 20 second increments, stirring well to avoid burning it.
Using a silicone ice cube tray as a mould, pour a teaspoon of melted chocolate in the bottom of each hole, then put in the fridge or freezer to set.
Meanwhile, put the diced strawberries into a microwave safe bowl and heat for 1 minute until soft. Then mix the mascarpone, coconut cream, maple syrup and coconut oil all together until well combined.
Pour a teaspoon of the mascarpone mix into each ice cube hole. Return to the fridge while you melt the remaining chocolate.
Pour a teaspoon of the remaining chocolate in each hole and then put in the freezer to set 4 hours.
Melt half of the dark chocolate in the microwave in 20 second increments, stirring well to avoid burning it.
Using a silicone ice cube tray as a mould, pour a teaspoon of melted chocolate in the bottom of each hole, then put in the fridge or freezer to set.
Meanwhile, put the diced strawberries into a microwave safe bowl and heat for 1 minute until soft. Then mix the mascarpone, coconut cream, maple syrup and coconut oil all together until well combined.
Pour a teaspoon of the mascarpone mix into each ice cube hole. Return to the fridge while you melt the remaining chocolate.
Pour a teaspoon of the remaining chocolate in each hole and then put in the freezer to set 4 hours.