Dark Chocolate Berry Ripe

Ingredients

• 250g / 8.82oz Frozen mixed berries
• 6 pitted Medjool dates
• 90g / 3.17oz Desiccated coconut
• 200g / 7.05oz finely chopped Dark couverture chocolate

Preparation

1. Put 250g / 8.82oz frozen mixed berries in a food processor and blitz until combined.
2. Add 6 pitted Medjool dates, one at a time, and blitz until smooth.
3. Stir in 90g / 3.17oz desiccated coconut.
4. Spoon the mixture into ice-cube trays, press firmly, and level the top. Freeze for at least 1 hour or until firm.
5. Put 200g / 7.05oz finely chopped dark couverture chocolate in a microwave-safe bowl and heat on Low in 20-second bursts, stirring each time, until melted and smooth. Alternatively, melt chocolate in a heatproof bowl over simmering water. Allow to cool slightly.
6. Line an airtight container with baking paper.
7. Pop berry cubes out of trays. Dip each cube into melted chocolate using forks, drain excess, and place in the lined container.
8. After all cubes are coated, put the lid on the container and transfer to the fridge to set.