Chocolate & Raspberry Ganache Pots

• Base
• 1 cup raspberries
• Top
• 1/3 cup cacao powder
• 1/3 cup coconut oil
• 1/6 cup rice syrup
• 1/6 cup light agave nectar
• 1/6 cup dark agave nectar

1. 1. Make the raspberry base by pouring the raspberries into a strong blender or nutribullet. This way the seeds will crush to a smooth consistency, and will create a thick texture, instead of being runny with seeds.
2. 2. Pour the raspberry smoothie mix into 3 pots. Then move to the freezer to set and harden slightly.
3. 3. In the meantime, make the ganache top by adding all of the chocolate ingredients into a pan on a low to medium heat, and stir until all the ingredients have melted, mixed in and formed a fudge like consistency.
4. 4. Pour this mix into a bowl and move to the fridge for a few minutes to cool slightly. To pass the time, you could wash some of the equipment up to avoid the urge to eat all of the gooey chocolate!
5. 5. When the chocolate has cooled, remove the raspberry pots from the freezer. Pour one third of the chocolate mix onto each, and top with freeze dried raspberries, cacao nibs or whatever you like to serve.

base, raspberries, cacao powder, coconut oil, rice syrup, nectar, nectar

Taken from food52.com/recipes/30856-chocolate-raspberry-ganache-pots (may not work)