Chocolate and Coconut Spread with Raspberries & Coconut Flakes


A quick and easy way to make your own chocolate spread.


Preparation Time: 15 minutes

Number of Servings:


Recipe by Ryvita

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  • energy
    298kcal
  • fat
    17.8g
  • of which saturates
    14g
  • carbohydrates
    24.8g
  • of which sugars
    16.3g
  • fibre
    6.7g
  • protein
    5g
  • salt
    0.33g
  • PER 100G
  • PER SERVING

Ingredients

Serves 2 (Makes 4 portions of spread) 

2 tbsp. coconut oil, softened but not liquid (liquid- 1 tbsp = 12g)

3 tbsp. thick coconut cream (1.5tbsp =22.5g)

2 tbsp. honey (1tbsp =21g)

1 tsp vanilla extract (2.5g)

2 tbsp. cocoa powder, sieved (1tbsp = 15g)

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

  1. 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.
  2. 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.



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