Chocolate and Coconut Spread with Raspberries & Coconut Flakes
A quick and easy way to make your own chocolate spread.
Preparation Time: 15 minutes
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energy
298kcal
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fat
17.8g
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of which saturates
14g
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carbohydrates
24.8g
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of which sugars
16.3g
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fibre
6.7g
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protein
5g
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salt
0.33g
Ingredients
2 tbsp. coconut oil, softened but not liquid
3 tbsp. thick coconut cream
2 tbsp. honey
1 tsp vanilla extract (2.5g)
2 tbsp. cocoa powder, sieved
Pinch sea salt (0.5g)
4 Ryvita Fruit Crunch currants, seeds and oats crunchy rye breads (28g)
50g raspberries
1 tbsp. coconut flakes or desiccated coconut, toasted (5g)
Method
- Beat the coconut oil and coconut cream together in a bowl until there are no lumps then add the honey, vanilla, cocoa powder and salt.
- Put half of the chocolate spread onto the crackers then top with the raspberries and coconut flakes. Save the rest of the spread for another day.