Frozen Chocolate, Raspberry & Coconut Kisses

1. Line a baking tray with baking paper. Tip the raspberries into a shallow bowl and use a fork to mash them into a thick paste. Add the desiccated coconut, chia seeds and maple syrup and stir to mix. Taste and add a little more maple syrup if you think it needs it. The raspberry kisses will tastes less sweet once they're frozen, so the unfrozen mix may need to be a little sweeter than you think is right.

2. Let the mix sit for 30 mins so the chia seeds can absorb the juice from the raspberries and start to swell. Drop heaped teaspoons of the raspberry mix onto the lined baking tray, leaving gaps between them. You should have 6-8 kisses. Freeze for 2 hrs or till the raspberry kisses are solid.

3. Half-fill a small pan with water and bring to a simmer. Tip the chocolate buttons into a heatproof bowl and add the coconut oil (this will help make the chocolate shiny). Place the bowl over the simmering water (don't let the bowl touch the water) and gently warm the chocolate for 3-5 mins or until it has melted. Stir to ensure it's smooth and combined.

4. Place the bowl of melted chocolate on your work surface. Take the raspberry kisses out of the freezer. Carefully lift one kiss off the baking tray and add it to the chocolate. Use 2 forks to gently turn it till it's completely coated. Lift out of the chocolate, let any excess drip off, then place back on the tray. Sprinkle over a little desiccated coconut and sea salt to decorate.

5. Repeat with the remaining raspberry kisses. Once they're all coated, return to the freezer for 1 hr till they're solid. You can transfer them to a freezerproof tub, using layers of baking paper to separate them. They will keep for up to 3 months. Best eaten straight from the freezer.