Ingredients
- 1 cup canned coconut cream (solid part only)
- 2 tbsp Cocobella vanilla coconut yoghurt
- 2 cups frozen mixed berries (let thaw for 15 minutes)
- 1/2 cup maple syrup
- 1/4 cup smooth peanut butter
- 200 grams vegan 70% dark chocolate
Method
- Place all ingredients except for the chocolate into a blender and blend on a medium to high speed until smooth and lump free.
- Pour the mixture into your moulds and freeze for 8 hours or overnight. Alternatively, pour the mixture into a brownie tray lined with baking paper and freeze, then cut up into squares once frozen. Or use silicone ice cube moulds!
- Melt the chocolate and pour around 1 tbsp of chocolate on each bar. Smooth out using a teaspoon.
- Allow to set in the freezer for a further 10 minutes before serving. Dust with raw cocoa if you want and store in the freezer.
- Enjoy!
