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

1. 1

   Melt the chocolate in a bain marie or the microwave in 30 second increments until smooth

2. 2

   Mash the bananas well and mix with the coconut until combined

3. 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. 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. 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. 6

   Pour the remaining chocolate over the filling and encourage it down the filling sides so the banana mixture is encased in chocolate

7. 7

   Place the raspberries on top of the chocolate before it sets

8. 8

   Let to cool in the fridge for 30 minutes then dust lightly with icing sugar just before serving

* Per serving · 4 servings · Values may vary.