Berries and chocolate

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Ingredients: 200g 70% chocolate 70g vegan cream cheese (I used Violife Creamy Original) 4 tbsp icing sugar (confectioners sugar) 50g raspberries (frozen or fresh) Pinch sea salt Method: Melt 120g of the dark chocolate then pour into the base of muffin cases (or lined / silicone muffin tin) Prepare the raspberry cream cheese filling by

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