CEGS COCONUT CHOCOLATE MELTS
Chocolate? Did someone say chocolate? Okay, I’m listening! Ah, I hear your eyes rolling at the thought of having to make your own chocolates but sigh no more, my dearest friends!
I’ve got a secret; there are just two ingredients in these delicious chocolate bites. I know, it sounded wild to me too but with the help of our friends at Andros Chef, they have created our main ingredient, using the natural flavours of our beautiful planet, so I don’t have to create a mess in the kitchen! My first taste of Andros Chef coconut frozen sweetened fruit puree was a moment. In fact, it was three moments as I couldn’t stop ‘taste-testing’ it. I thought I was eating gelato from Florence but this puree is almost 90% pure coconut! Yes, it probably does count as one of your five a day. Oh, and this recipe is plant-based… so what are you waiting for?
I’ve got a secret; there are just two ingredients in these delicious chocolate bites. I know, it sounded wild to me too but with the help of our friends at Andros Chef, they have created our main ingredient, using the natural flavours of our beautiful planet, so I don’t have to create a mess in the kitchen! My first taste of Andros Chef coconut frozen sweetened fruit puree was a moment. In fact, it was three moments as I couldn’t stop ‘taste-testing’ it. I thought I was eating gelato from Florence but this puree is almost 90% pure coconut! Yes, it probably does count as one of your five a day. Oh, and this recipe is plant-based… so what are you waiting for?
Makes approximately 8-10 chocolates
Ingredients
- Good quality dark chocolate (I find 70% is the perfect depth of flavour and sweetness) – approximately 7-8 pieces
- Andros Chef coconut frozen sweetened fruit puree
You will also need a silicon chocolate mould tray to create the chocolate shapes.
Method
- Fill each mould with a small amount of chocolate, just enough to coat the base when melted
- Pour boiling water into the oven-proof dish so that it comes up to about a third of the way of the mould tray, when you place it in
- Place the mould tray in the oven-proof dish
- Allow the chocolate to melt down in the moulds
- Freeze (approx 15 minutes)
- Take the mould tray out of the freezer and fill to the top with the coconut puree
- Freeze again (overnight preferably)
- When you’re ready to serve, gently pop the chocolates out of the moulds and place them on very a cold plate
- These chocolates are for eating immediately to avoid a meltdown! – I make the rules on this one!
Bon Appétit!
TIP: If you can’t serve immediately, be sure to store them in the freezer until you can!

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