Chocolate and Coconut Spread with Raspberries & Coconut Flakes

Name: Ryvita
Price range: $

Preparation Time: 15 minutes

Number of Servings: 2

Recipe by Ryvita

Printer friendly recipe

Energy (kcal)

298kcal

233kcal

Fat

17.8g

13.9g

of which Saturates

14g

10.9g

Carbohydrate

24.8g

19.4g

of which Sugars

16.3g

12.7g

Fibre

6.7g

5.2g

Protein

3.9g

Salt

0.33g

0.26g

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)

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.