Ingredients

• ½ cup coconut oil
• 2 tbs coconut cream
• ¼ cup raw cacao powder
• ¼ cup Mayver’s Hazelnut & Cacao Spread (discontinued: use Mayver’s Peanut and Cacao Spread)
• ¼ cup Mavyer’s Peanut & Coconut Spread
• 1 tbsp rice malt syrup (melted in 1 tsp water)
• Handful of coconut flakes
• 1 tsp rock salt

Method

1. Combine the coconut oil and cacao powder until smooth.
2. Add the rice malt syrup and coconut cream.
3. On a tray layout mini chocoately papers and pour a tiny amount into each lining the edges. Place in the freezer for 5 minutes and remove.
4. Mix the Hazlenut & Cacao and the Peanut & Coconut spreads together.
5. Spoon ½ a teaspoon of the Mayver’s Nut Spread mixture into each cup and pour the rest of the cacao mixture over them.
6. Sprinkle with sea salt and coconut then refrigerate for 30 minutes or until set. (You can freeze them if you need them quicker).

1. ** Eat them straight from the fridge as they will melt after a short while.