Triple Choc Coconut Patties
Ingredients
- 1/2 cup shredded toasted coconut
- 1/4 - 1/3 cup coconut oil
- 1/2 cup raw cacao
- 1 tsp. hulled white tahini
- 2 tbsp. rice malt syrup
- 1/4 cup vegan milk chocolate nibs, roughly chopped
- 1/4 cup vegan white chocolate bites, roughly chopped
- Mini paper cupcake molds
Preparation
Heat coconut oil in a small pan over low heat. Gradually add the raw cacao powder and whisk until smooth.
Take off heat and add the tahini and syrup and stir through.
Divide the toasted coconut into about 14 cupcake molds, then pour over the chocolate mix and set aside to cool for 8-10 minutes.
Drop in the roughly chopped vegan white and milk chocolate bites into each mold, saving some for extra toppings once the chocolate is set.
Place in the freezer to set for 2 hours and then top with extra chocolate if desired.
Store in the freezer.