Thursday 1 August 2013

Coconut chocolate scented with cinnamon and maple syrup



Ingredients
 
50g shredded/desiccated coconut
3 tbsp raw cacao powder
2 tsp ground cinnamon
2 tbsp coconut oil
4 tbsp butter
2 tbsp maple syrup


Method
Melt butter and coconut oil in a pot. Then add the rest of the ingredients and mix well. Pour onto a tray lined with baking paper and put in the fridge to firm up then you can cut into squares, or you can put in chocolate molds. These can be left on the bench or stored in the fridge depending on if you prefer your chocolate firm or soft. Instead of the coconut you could use something puffed like puffed rice, puffed millet etc…you can also put chopped dried fruit such as craisens, dates, figs etc..

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