Chocolate Coconut Cream with Raspberry-Orange Sauce

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Here’s a cute and easy Paleo shot glass dessert. Whipped chocolate coconut cream with raspberry-orange sauce makes a decadent and delicious dessert!

Sweet creamy chocolate and tart raspberry sauce, delicately enhanced with a little Gran Marnier and layered in a shot glass makes a perfect ending to a Valentine’s dinner for two. It’s a tiny glass with just a taste, but surprisingly, it’s enough to satisfy those after-dinner cravings for something sweet.

Denis and I have been married for a lifetime. While we rarely celebrate Valentine’s Day lavishly, we have always marked the occasion in some small way, with a gift, a card, flowers, chocolates, or a special meal. I can’t remember when we started our tradition of writing “Roses are red . . . ” poems to each other, but if we had kept all those little handmade cards over the years, they would fill a suitcase.

Our kids got into the act as soon as they were old enough to write and rhyme. Our poems to them often reflected what was important in their lives at the time. We had to come up with words that rhymed with soccer or dancing, fishing or singing. Later as they grew older, we rhymed about boyfriends, marriage, pregnancy and birth. Their poems to us and to each other were always funny and heartfelt and we loved every pencil-scrawled word. Recently, I found a few of these tucked away in their keepsake boxes.

Roses are red
You like to dance.
I sure hope you like
This new pair of pants.

Roses are red
Violets for wishing
Good luck, buddy
Next time you go fishing!

Roses are red
Violets are alive
You must be
The coolest Grade Five.

Roses are red
Cows eat barley.
I’m sorry but I didn’t
Buy you a Harley.

And so, to continue this goofy tradition, here’s one for you, specially written to celebrate my love for this Chocolate Coconut Cream with Raspberry-Orange Sauce.

Roses are red
I’ll give you a tip
Raspberries go best
With chocolate whip.

and

Roses are red
Chocolate has flavour
This dessert
is something to savour.

Happy Valentine’s Day!

5 from 1 vote

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Chocolate Coconut Cream with Raspberry-Orange Sauce

A shot glass dessert for two. Deliciously decadent, but free of dairy and refined sugar! Alternate layers of raspberry-orange sauce and chocolate coconut cream in tiny dessert glasses.

Course: Dessert

Servings: 2

Author: Flavour & Savour

Ingredients

Chocolate Coconut Cream

• 1/2 can full fat coconut milk, refrigerated 24 hours
• 1 cup chocolate chips (use a dairy-free alternative like Earth Balance)

Raspberry-Orange Sauce

• 1 cup fresh or frozen raspberries
• 1 tsp maple syrup
• 1 tbsp orange juice
• 1 tbsp orange liqueur (like Gran Marnier or Triple Sec)
• 1 1/2 tsp cornstarch

Instructions

1. Melt chocolate over, not in, a pot of simmering water.
2. Drain the liquid from the hardened coconut milk. (I save it to add to a smoothie.)
3. Scoop out half the solid coconut milk and add to the chocolate. Stir to melt completely. Set aside to cool completely.
4. Meanwhile, prepare the Raspberry-Orange Sauce.
5. Make a slurry with the orange liqueur and the cornstarch. Add all ingredients to a small pot and heat to boiling. Remove from heat and set aside to cool.
6. Once chocolate-coconut mixture is completely cool and beginning to harden, beat with electric mixer until very fluffy.
7. Alternate layers of raspberry-orange sauce and chocolate coconut cream in a shot glass or small dessert glass. Serve.

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