Coconut Chocolates
Recipe · Miscellaneous
Ingredients
- 60 grams desiccated coconut
- 1 tablespoon coconut oil (at room temperature)
- 20 grams SteviJa Zoetpoeder®
- 5 grams SteviJa Kristal® (optional, for a ‘crunchy bite’)
- 160 grams Cavalier chocolate
- Silicone muffin tray (for 12 mini muffins)
Preparation
In a bowl, mix together the desiccated coconut, coconut oil, Kristal and Zoetpoeder. Spoon the coconut mixture into the moulds and press it down firmly. Put the tray in the freezer for 30 minutes, remove the coconut from the tray and keep the coconut in the freezer.
Place a rack just below the middle of the oven and preheat the oven to 170 °C.
Clean the tray, break the chocolate into pieces and divide them over the tray. Put the tray in the oven until the chocolate has melted. Take the tray out of the oven and use a small fork to press the frozen coconut filling into the melted chocolate.
Leave the chocolates to cool in the fridge for 60 minutes until the chocolate has hardened. Then carefully press them out of the tray.