Recipe of Perfect Vickys Valentines Kisses, Gluten, Dairy, Egg & Soy-Free

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys valentines kisses, gluten, dairy, egg & soy-free. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Valentines Kisses, Gluten, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vickys Valentines Kisses, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my entire life.

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

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

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

Instructions 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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