Tuesday, November 5, 2013

Coconut, banana and hazelnut chocolates





 RECIPE:
Chocolate

½ cup cocoa butter
3 tbsp of cocoa powder
3 tbsp of coconut nectar

Heat all ingredients in a saucepan on a low heat. Gently cook and stir until all melted and combined. Do not let it boil and set aside.

Coconut + hazelnut mix
3 tbsp creamed coconut
1 cup of desiccated coconut
1 tbsp of coconut nectar
3 tsp of hazelnut butter
1/2 cup of hazelnuts

Blend together and pour a thin layer of chocolate into the bottom of your molds. Then using a teaspoon put coconut blend evenly through chocolate in the mold then pour more chocolate over. Continue to do so once or twice. Place in freezer for 30 minutes. Leave aside a quarter of the mix for next step.

Coconut cream topping
Left overs of coconut mix
2 small bananas
1 tbsp of chia seeds

Blend all together and pour onto pre prepared chocolate bases. Smooth evenly over the chocolate molds and put back into the freezer for another half an hour. Remove from the freezer and store in the fridge covered for 3-4 days.
Enjoy 🌸💗😘

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