The coconut cream is made by putting a tin of full-fat coconut milk upside down in the fridge for a night. Turn the can upside down, open it and if all goes well, a thick layer of coconut cream will have formed on the milk. Scoop this cream off and weigh out 150 g. If you don't have enough to reach 150 g, fill it up with coconut milk.
Pulverise the freeze-dried raspberries in a blender.
Mix all the ingredients (except the chocolate) in a food processor until well blended.
Fill the ice cube moulds with the coconut mixture and leave to set in the fridge for an hour.
Melt the chocolate in a bain-marie.
Remove the chocolates from the moulds and dip them in the chocolate.
150gcoconut cream (see preparation)
10gfreeze-dried raspberries or freeze-dried strawberries