Kate Levins from Brunchfast Club shows us how to whip up this delicious and guilt free recipe just in time for Mother's Day!
Melt the chocolate and coconut oil for 30 seconds, then stir. Repeat this process, until chocolate has fully melted and appears glossy. Be careful not to burn the chocolate. Any small lumps can be stirred out with a spoon.
Place two desert spoons of melted chocolate into either a chocolate mould or an ice cube tray. Place into the freezer for five minutes.
Combine the banana, peanut butter and rice milk in a blender or food processor. Blend/process until smooth.
Place two tablespoons of the banana peanut butter mixture into your mould.
Push a few raspberries (I used four) into each mould. Place moulds back into the freezer for 30 minutes.
If necessary, re-melt the chocolate mixture for about 20-30 seconds. Divide the remaining chocolate mixture over your moulds (usually about the same as the first amount- two desert spoons)
Freeze your moulds again for at least 30 minutes.
Pop out your chocolate delights and enjoy!
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