| Servings |
small treats
|
Ingredients
- 140 g dark cooking chocolate
- 2 tbsp mascarpone cheese
- 1 tbsp coconut cream
- 3 strawberries diced
- 1 tsp maple syrup
- 1 tbsp coconut oil melted
Ingredients
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|
Instructions
- 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.
- Enjoy straight from the freezer
Recipe Notes
75 calories per chocolate.