You can’t go wrong with coconut and chocolate. This recipe is extremely versatile, you can literally mould it into any shape you want.
This is also a great one to the kids involved over the holidays and make some healthy, nourishing and incredibly tasty Easter treats!
Melt the coconut oil and rice malt syrup on a low heat until completely liquified.
Remove from heat and sift in the cacao. Using a whisk stir until the cacao is well incorporate.
Add the desiccated coconut, vanilla and salt and stir well to combine.
Using a teaspoon, spoon small amounts into the egg moulds and allow to set in freezer.
Alternatively, you can pour into a container lined with baking paper and cling film and set. Once set cut up into squares and enjoy.
Or, you can double the recipe and do both step 4 and 5 and make coconut rough squares topped with a mini easter egg as featured in the image above.
Store in the freezer. Remove from freezer about 20 minutes before serving.
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