Choc Coconut Roughs
3 cups desiccated coconut
60ml almond milk
1 tablespoon honey or rice malt syrup
1 teaspoon coconut sugar
1 teaspoon vanilla essence
50g pecans - chopped
1/2 cup coconut oil - melted
1 tablespoon almond spread
100g dark chocolate.
Line an 8 x 8 inch brownie tin with baking paper and set aside.
Combine coconut oil, vanilla, almond spread, honey and almond milk in a bowl. Heat for 45 seconds in microwave to help combine.
Add liquid to coconut, protein and sugar. Stir well.
Press mix into the tin and place in the fridge to set for a minimum of two hours.
Remove from the fridge and cut out coconut rounds using a cookie cutter or glass.
Melt dark chocolate.
Dip coconut rounds into chocolate and place on a cooling rack to drain.
Best stored in the fridge once set for up to one week.
Per serve (54g) / Per 100g
Energy (kJ): 1410/2600 | Protein (g): 5/9.3 | Fat (g): 32.8/60.3 | Saturated Fat (g): 23.2/42.7 | Carbohydrates (g): 4.7/8.7 | Sugar (g): 4.4/8.2 | Sodium (mg): 9/16