Luke’s PB & J Cups

Serves makes 6 large (or 12 small)

Time 30 minutes

Ingredients

250g dark chocolate

¼ cup crunchy peanut butter 

1 cup fresh or frozen raspberries 

¼ cup thick shredded coconut

Method

Line a large 6-hole muffin tin with paper cases.

Melt down the raw chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy, set aside to cool but not harden. 

Fill the paper cases one-third of the way up with the melted chocolate, then transfer to the freezer and leave to set.

Once set, spoon 1 teaspoon of peanut butter over each chocolate base, and top the peanut butter with 2-3 raspberries. Remelt the unused chocolate if need be, then pour over the filling to cover. Top each with a little sprinkling of coconut, then return to the freezer until set. 

Enjoy straight away or transfer to an airtight container and keep in the fridge for up to 2 weeks or in the freezer for up to 3 months.