Coconut & Berry Mocha Cups

Love is in the air…So treat your Valentine to a dessert they are not going to forget! With a no-bake coffee brownie base topped with a berry coconut cream, topped with a raw chocolate heart and drizzled with white chocolate and freeze-dried raspberries, they almost look too good to eat. A recipe in collaboration with my favourite coffee company Percol, I hope you enjoy making (and eating) these with your loved one <3

Ingredients:
For the mocha base –

  • 100g desiccated coconut
  • 4 tablespoons coconut oil (I used CocoFina)
  • 3 tablespoons maple syrup (I used Indigo Herbs)
  • 1 teaspoon Percol Pick Of The Crop Coffee, dissolved in ½ teaspoon hot water
  • ½ teaspoon vanilla extract

For the berry topping –

  • 1 x can coconut milk, chilled in the fridge overnight
  • 100g fresh or frozen berries
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the chocolate hearts –

  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 6 tablespoons cacao or cocoa powder (I used Bioglan)

To decorate –

  • 30g white chocolate (can be dairy-free/vegan/no refined sugar), broken into pieces
  • 1 teaspoon coconut oil
  • Freeze-dried raspberries
  • Raspberry powder (I used Indigo Herbs)

Get making!

  1. First make the base: Gently melt the coconut oil and maple syrup then stir in the desiccated coconut, dissolved coffee and vanilla. Mix until fully combined.
  2. Press the mixture between 6 muffin hole tins (silicone is ideal as it’s easier to pop them out!) – fill about ⅓ of each and use a spoon to press down. Place in the fridge.
  3. Next scrape the solid coconut cream part from the can and place in a blender (I use my Ninja Kitchen Auto IQ) with the other topping ingredients and whizz up until thick and smooth.
  4. Pour this over each base to fill the top. Now put in the freezer for at least 4 hours.
  5. Meanwhile make the chocolate hearts: You need a small heart ice cube tray/silicone molds. Melt the coconut oil, whisk in the maple syrup then the cacao/powder until smooth. Fill as many molds as the mixture will fill then chill for at least 2 hours to set.
  6. When ready to serve, pop the berry cups out of the freezer 15 minutes beforehand. Gently melt the coconut oil and white chocolate and drizzle over each then pop a chocolate heart in the middle. Sprinkle over freeze-dried raspberries and raspberry powder for the finishing touch and enjoy!

Check out my other recipes working with Percol Coffee over here 🙂