Raw Amour: Raw Desserts and Small Bites by Olivia Scott

Author:Olivia Scott [Scott, Olivia]
Language: eng
Format: epub
Publisher: The Raw Kitchen
Published: 2014-05-08T21:00:00+00:00

CHOC COCONUT LOGS

I NGREDIENTS

FILLING

2 cups shredded coconut

1/2 cup coconut oil

1/2 cup rice malt syrup

1 tsp salt

1 tsp vanilla

CHOCOLATE

1 cup coconut oil

1 cup cacao powder

1/2 cup rice malt syrup

EQUIPMENT

Lined baking tray

Makes 10

▲ METHOD

Blend in your food processor all ingredients for the filling. Blend until consistency reaches creamy, but chunky. If too wet, add more shredded coconut.

In a lined baking tray, press down to form a square of coconut about two centimetres high. Put this in freezer and freeze for 8 hours.

Take out of freezer and slice the coconut into logs. I usually cut them about 10cm long and 2.5cm wide.

Put the coconut oil in a thin lipped bowl and place into a bowl of boiling water to melt the oil. After this has melted, fold in your rice malt syrup and then your cacao powder.

Roll your coconut slabs in this chocolate and place back onto your tray. It may need two coats to make sure the chocolate is nice and thick. Place into the fridge to set. After 30 minutes these should be ready!

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