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
Instructions:
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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.
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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.
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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.
