Ingredients:
200g 70% chocolate
70g vegan cream cheese (I used Violife Creamy Original)
4 tbsp icing sugar (confectioners sugar)
50g raspberries (frozen or fresh)
Pinch sea salt
Method:
Melt 120g of the dark chocolate then pour into the base of muffin cases (or lined / silicone muffin tin)
Prepare the raspberry cream cheese filling by heating the raspberries in a pan until bubbling
Whisk the vegan cream cheese with the icing sugar until smooth, then add the raspberries and fold gently fold together
Spoon 1 tbsp onto the top of each chocolate base within the muffin tin *optional to place a fresh whole raspberry on top
Melt the remaining 80g of chocolate with a good pinch of sea salt and pour over the top of the raspberry cups and leave to set in the fridge
