Valentine’s day is all about chocolate and this recipe lets you make your own and fill it with a creamy, raspberry cashew cream that tastes as good as ice cream. Make up a batch to share with your loved ones this Valentine’s day and show your heart a bit of extra love with heart-healthy antioxidants in chocolate and the raspberries
Place your cake cases in your tray and make sure you have enough room in your freezer to pop it in!
Soak the cashews in a bowl of warm water while you make your chocolate
Gently melt the butter and pour into a mixing bowl and then whisk in the cacao/cocoa powder, vanilla essence and honey/maple syrup
Pour the first layer of chocolate into your the cases - enough to cover the bottom of the cases but not too thick. Pop this in the freezer for 10 minutes to set whilst you make the raspberry cream
Strain the cashew nuts and pop them into a blender with the remaining ingredients for the raspberry cream and blitz until smooth
Add a large teaspoon of the cream to the centre of the chocolate bases and freeze for another 5 mins
Finally cover the raspberry cream layer with a thin layer of chocolate and pop back in the freezer to set. They will be ready to eat in 10-15 mins but are best served straight from the freezer as they defrost quite quickly so just leave them in there until ready to eat/serve!
