What you need:

  • 210ml sweetened condensed coconut milk
  • 250g dark chocolate, finely chopped
  • 4 tbsp Meridian peanut butter
  • One punnet of raspberries, cut in half
  • Pinch of sea salt


  1. Gently heat the condensed coconut milk in a saucepan until just about to come to the boil. Remove from the heat, then add in the chopped chocolate and salt and cover.

  2. Leave chocolate for a few minutes, then stir smooth. If the chocolate hasn't completely melted, gently apply more heat whilst stirring often until it has.

  3. Gently fold in the peanut butter and stir smooth, then fold in the raspberries. Pour into a lined loaf tin, then leave to set for at least a few hours.

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