Fancy an indulgent little sweet treat to usher in the summer?
Look no further than my Dark Chocolate and Blueberry-Cream Squares!
Blueberries are full of goodness guys; they help fight against cancer and contain an abundance of antioxidants, notably flavonoids.
The dark and rich raw cacao used in the chocolate layer is also a mood enhancer and helps maintain good heart health. Let me show you how easy and fun it is to make these dairy free squares guys, a great show stopper for a dinner party or to impress someone on a first date…read on…
All you need for about 16 squares is:
For the Blueberry Layer:
A punnet of organic blueberries
2 tablespoons of organic maple syrup (Meridian is a great choice: http://www.meridianfoods.co.uk/Products/Other-ranges/Natural-Sweeteners/Organic/Maple-Syrup)
1 tablespoon of coconut cream (Biona is always my go to for coconut based products: http://www.biona.co.uk/product-272-4.html)
For the Coconut-Cream layer:
200ml of coconut cream
1 tablespoon of organic maple syrup
2 tablespoons of desiccated coconut
For the dark chocolate layer:
2 tablespoons of organic cacao powder (the raw chocolate company is a good choice)
2 tablespoons if maple syrup
3 tablespoons of organic coconut oil (pukka or Lucy bee is a great choice here guys)
From your kitchen:
A standard silicone cube tray
A few teaspoons
2 mixing bowls
A food processor (Optional)
A small saucepan
A silicone spatula
Start off by creating your quick and delicious dark chocolate layer. In a small saucepan melt the coconut oil over a very low heat. Once completely melted, add your maple syrup and raw cacao powder and whisk thoroughly for about a minute. Once fully incorporated, spoon your dark chocolate mixture into the base of your moulds with a teaspoon.
Let them cool for a couple of minutes and then pour in the freezer for about 10 minutes. Whilst this is happening you can get on with your coconut layer. This couldn’t be simpler guys, just whizz or hand whisk the ingredients needed for the coconut cream layer and gently add them as the next layer in your silicone moulds. Freeze for another 5 minutes whilst you whisk or whizz up your blueberry layer (my favourite part!).
Simply blitz up your blueberries, coconut cream and maple syrup in a food processor (or mashing up with a fork works just as well). Layer that on top and freeze for a final 30 minutes or so.
You are now ready to enjoy them with your loved ones! They keep for about a week in the freezer, just allow a couple of minutes to thaw before enjoying them.
Please check out my links below for all the products I have mentioned.
Happy Baking Guys!
Some useful articles: