• Serves 12
  • Meal 4/6 | Vegan
  • Takes 10 mins (plus 1 hour to freeze)

A simple treat for those who love Coconut and Chocolate!

Maintain

Ingredients:

  • 2/3 cups Brown Rice Syrup
  • 1 tablespoon maple syrup
  • 2/3 cups coconut oil
  • 2/3 cup raw cacoa powder
  • ¼ cup desiccated coconut (pop in when coconut oil is melted)
  • ½ cup cranberries

Method:

Pop B.R Syrup, maple syrup, oil and cacoa powder into a bowl and microwave until coconut oil melts (about 1-2 minutes). Watch closely and pop in coconut when oil has melted.

In a silicone muffin mould or patty cake paper, place a few cranberries in the bottom of the muffin mould. Pour in chocolate mix (approx. 1 cm depth). Place in freezer for an hour and then transfer to fridge.

You can use nuts, goji berries, dates or pumpkin seeds instead of cranberries.

Makes 12 discs.

Download PDF here Coconut-Cranberry-Roughs