Ingredients

Let’s Cook!

• 1
  Melt the chocolate in a bain marie or the microwave in 30 second increments until smooth
  
• 2
  Mash the bananas well and mix with the coconut until combined
  
• 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
  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
  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
  Pour the remaining chocolate over the filling and encourage it down the filling sides so the banana mixture is encased in chocolate
  
• 7
  Place the raspberries on top of the chocolate before it sets
  
• 8
  Let to cool in the fridge for 30 minutes then dust lightly with icing sugar just before serving