A healthy version of an old favourite, which can be whipped up in no time!
Preheat the oven to 150 degrees Celsius.
Line a baking tray and evenly spread the shredded coconut on it. Roast for approximately 10 minutes. Keep an eye on this as it can burn quite easily. Once roasted, let cool before transferring into a processor and blitzing for a couple of seconds.
Add the coconut oil, cacao butter and maple syrup into a pot on a medium heat. Stir until ingredients have melted and are mixed together well.
Transfer the melted mixture into a bowl and gradually sift in the cacao powder until well combined, then add the coconut.
Pour the mixture into a lined shallow tray and place in the refrigerator to set.
Once set, you can cut into desired shapes. If you have a desert ring you can cut them into small circles.
Store in the refrigerator.
Ingredients
Directions
Preheat the oven to 150 degrees Celsius.
Line a baking tray and evenly spread the shredded coconut on it. Roast for approximately 10 minutes. Keep an eye on this as it can burn quite easily. Once roasted, let cool before transferring into a processor and blitzing for a couple of seconds.
Add the coconut oil, cacao butter and maple syrup into a pot on a medium heat. Stir until ingredients have melted and are mixed together well.
Transfer the melted mixture into a bowl and gradually sift in the cacao powder until well combined, then add the coconut.
Pour the mixture into a lined shallow tray and place in the refrigerator to set.
Once set, you can cut into desired shapes. If you have a desert ring you can cut them into small circles.
Store in the refrigerator.
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