Vickys Valentines Kisses, Gluten, Dairy, Egg & Soy-Free

• 100 grams dark chocolate
• 2 small well ripened bananas
• 100 grams desiccated (finely shredded) coconut
• 160 grams fresh raspberries

1. Melt the chocolate in a bain marie or the microwave in 30 second increments until smooth
2. Mash the bananas well and mix with the coconut until combined
3. Place 4 cupcake cases in a cupcake tin and pour a small amount of the melted chocolate into the bottom of each of the cases
4. Let the chocolate cool for 1 minute to solidify a little then divide the banana/coconut mixture evenly into the middle of each cupcake case, avoiding any of the filling touching the sides.
5. Level the tops of the mixture carefully by pressing down with the back of a spoon, still avoiding it reaching the sides of the cupcake cases
6. Pour the remaining chocolate over the filling and encourage it down the filling sides so the banana mixture is encased in chocolate
7. Place the raspberries on top of the chocolate before it sets
8. Let to cool in the fridge for 30 minutes then dust lightly with icing sugar just before serving

chocolate, well, coconut, fresh raspberries

Taken from cookpad.com/us/recipes/360031-vickys-valentines-kisses-gluten-dairy-egg-soy-free (may not work)