Simple Way to Make Quick Vickys Valentines Kisses, Gluten, Dairy, Egg & Soy-Free

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

Vickys Valentines Kisses, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Vickys Valentines Kisses, Gluten, Dairy, Egg & Soy-Free is something that I have loved my entire life.

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vickys valentines kisses, gluten, dairy, egg & soy-free. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys valentines kisses, gluten, dairy, egg & soy-free using 5 ingredients and 8 steps. Here is how you can achieve that.

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The ingredients needed to make Vickys Valentines Kisses, Gluten, Dairy, Egg & Soy-Free :

  1. Make ready 100 grams of dark chocolate.
  2. Take 2 of small well ripened bananas.
  3. Make ready 100 grams of desiccated (finely shredded) coconut.
  4. Get 160 grams of fresh raspberries.
  5. Get of icing sugar to garnish.

Steps to make Vickys Valentines Kisses, Gluten, Dairy, Egg & Soy-Free :

  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.
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