Image: Chris Court, William Meppem / Styling: Justine Poole
Coconut and chocolate come together to form these hard-to-resist bites.
- 2 cups shredded coconut + extra to coat
- 1⁄3 cup rice malt syrup
- 1⁄3 cup coconut oil
- 1⁄2 cup rice malt syrup
- 1⁄2 cup raw cacao powder
1 Place the shredded coconut and rice malt syrup in a food processor and process for 30 seconds to 1 minute or until the coconut is roughly chopped and the mixture comes together. Shape teaspoons of the mixture into small patties and place on a parchment paper-lined baking sheet. Freeze for 15 minutes or until firm.
2 To make the chocolate topping, place the oil, rice malt syrup and cacao powder in a saucepan over low heat and stir until smooth.
3 Using two forks, dip each patty into the chocolate topping to coat. Place on a parchment paper-lined baking sheet and sprinkle with extra coconut. Return to the freezer for 15 minutes or until set. Store in an airtight container in the freezer for up to 4 weeks.
Prep & cook time: 40 minutes
Excerpted from Life in Balance by Donna Hay. Recipes Copyright © 2016 Donna Hay, Photography copyright © 2016 Chris Court & William Meppem. Excerpted by permission of Harper Collins Publishers. All rights reserved.