My foodie love affair with dark chocolate and coconut continues with these sweet cups.
As dark chocolate is so rich it's unlikely that you would be able to eat too much in one go and so these are a perfect size to treat your sweet tooth and at the same time benefit from all of the healthy fats and heart healthy antioxidants that dark chocolate and coconut bring.
Put 10 cupcake paper cups into a muffin tray.
Break up the dark chocolate and put it into a heat resistant bowl.
Bring a pan of water to boil and then turn down the heat to a simmer.
Place the chocolate bowl over the hot water and stir until the chocolate is melted.
Spoon a thin layer of melted chocolate into the paper cups.
Pop the tray into the freezer for 10 minutes.
In a bowl mix together the coconut, coconut cream and honey.
Take the muffin tray out of the freezer.
Put a tablespoon of the coconut mixture into the middle of each cup leaving a thin gap all around the edges.
Spoon more melted chocolate over the coconut, making sure it's completely covered.
Pop the muffin tray back into the freezer for 10 minutes to set.
Allow the cups to return to room temperature, remove the paper cup and enjoy.