Crunchy Coconut Chocolate

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Crunchy Coconut Chocolate
Vegetarian. Gluten Free. Dairy Free. Vegan. Refined Sugar-Free.

1/4 cup of coconut oil
1/4 cup of coconut milk
1/4 cup of cacao powder
1/4 cup of crunchy peanut butter (use one that contains only 100% peanuts)
1/4 cup of buckinis, puffed rice or crushed mixed seeds
1-2 tbsp of maple syrup or rice malt syrup (to taste)

Melt coconut oil and then combine all the listed ingredients in a mixing bowl. Stir until all the ingredients are well combined.

Line a small tin with baking paper and pour the mixture into the tin. Mixture should sit 1 – 2cm high in the tin. Alternatively the mixture can be poured into patty pans to set.

Place the tin or patty pans in the freezer for 30mins or until chocolate is hard.

Remove the chocolate from the tin by lifting the baking paper out of the tin and cut chocolate into squares.

Keep in the freezer or fridge until serving to keep the chocolate hard and chilled.

TIP: These vegan chocolates taste delicious topped with frozen raspberries.

Crunchy Coconut Chocolate



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