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300 g of a mixture of strawberries and raspberries (or blueberries, cherries...)
100 ml coconut milk
2 teaspoons maple syrup
200 g chocolate truffles
150 ml coconut oil
Wash your fruit gently.
Pour the fruit and coconut milk into a blender, then add the maple syrup. Mix until you obtain a smooth mixture.
Filter the small seeds of the red fruits and pour this preparation into the ice moulds.
Place in the freezer for a minimum of 4 hours.
Prepare the icing once the ice has formed. In a bowl, place the chocolate and coconut oil and melt in the water bath for about 5 minutes. Allow to cool slightly to room temperature.
Turn out the ice cream. To do this, put the pan in hot water for 30 seconds so that each ice cream can be easily removed. Dip them one by one quickly into the melted chocolate. Let the excess chocolate flow.
Place the ice creams on baking paper and place them in the refrigerator for at least 1 hour before eating them.
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