1 block of dark chocolate (make sure it is a good brand - I used Whittakers)
2 cups shredded coconut
3 Tablespoons maple syrup
⅔ cup coconut oil
2 teaspoons strawberry oil
Instructions
Get your chocolate moulds or little petit four cases out and ready.
Break about a third (or even a bit less) of your chocolate up and melt it - I'm a bit of a cheat - I do mine on direct heat for a few moments, and then switch off the heat and let the heat of the pan cook the rest as I constantly stir. The safe way is to melt it in a bowl that is sitting in boiling water.
Pour a tiny bit of the melted chocolate into the bottom of each mould (and swirl it up the sides too if you're getting technical) so you've covered the bottom.
Put aside in the fridge to harden and start your filling.
Put the coconut, coconut oil and maple syrup together in your blender and blitz it for several minutes, until the mixture is quite a creamy mix.The more you blend, the more the coconut breaks up.
Add one teaspoon strawberry oil , quickly blitz and taste with a fresh spoon (you don't want to add too much). I used two teaspoons all up, but you might use more or you might use less depending on how you want the taste to be.
Put the coconut mix in the fridge to harden a bit (about 10-15 minutes).
Once it has hardened, spoon it into the cases on top of the dark chocolate and try not to have it touching the edges (easier said than done! I got a little skewer and where I'd been particularly messy, just used the skewer to push it away from the edges so much).
Then, melt the rest of the chocolate and pour over the top, making sure you cover the sides first, and then the top.
Notes
I buy my moulds from Weigh n Pay in Woodvale - they have a great selection. Here you can also buy Strawberry Oil and all sorts of other goodies (including vegan goods like CoYo), but I bought my Strawberry Oil from a kitchen store in Joondalup.
The amount of dark chocolate you melt depends on how many moulds you have - this will make about 10-12, although I don't recommend reducing the quantity of the coconut mix because it makes it harder to blend the coconut. What I did with the leftover is put it into little flat love heart moulds on its own to make a lovely creamy mix (almost like a white chocolate). The coconut mix will also keep in the fridge (covered) for a few weeks.
Learn from my experience - don't lick the spoon that has had the strawberry oil on it - it burns your mouth!!!
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/decadent-chocolate-strawberry-creams/