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

1. Fill each mould with a small amount of chocolate, just enough to coat the base when melted
2. 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
3. Place the mould tray in the oven-proof dish
4. Allow the chocolate to melt down in the moulds
5. Freeze (approx 15 minutes)
6. Take the mould tray out of the freezer and fill to the top with the coconut puree
7. Freeze again (overnight preferably)
8. When you’re ready to serve, gently pop the chocolates out of the moulds and place them on very a cold plate
9. 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!

. . . Heal the World