INGREDIENTS:

  • 1 cup of dessicated coconut
  • 1 cup of shredded coconut
  • 1 cup coconut milk
  • 1 t maca
  • 1 t lucuma
  • 1 T coconut yoghurt
  • 200g cacao butter
  • 50g cacao
  • 4 dates, soaked in hot water *do not use the water in the recipe
  •  pinch of salt

METHOD:

  1. Blend coconut ingredients roughly, but until they’re well combined. Pour mixture into loaf tin, press firmly, then freeze for 3+ hours or overnight until fully hardened.
  2. Next, blend the cacao butter into flakes. Add remaining chocolate ingredients and stir in thermomix at 100 degrees for 3 minutes or until a chocolate consistency.
  3. Pour into a container and refrigerate until coconut is ready to go. Reheat the chocolate by putting back into the thermomix bowl and blending into small pieces. Then, melt at 100 degrees for 3 minutes on stirring setting.
  4. Cut the frozen/very cold coconut into peices (about 16 depending on the size you want). Using a fork, drop the coconut into the liquid chocolate, covering completely. Let the mixture drip off before placing onto a cool pan.
  5. Wait patiently, then enjoy!