ingredients
- 80g Sweet Freedom FRUIT SYRUP
- 200g desiccated coconut
- 4 tbsp coconut flour (we blitzed desiccated coconut)
- 120ml canned coconut milk (room temperature)
- 2 tsp coconut oil (warm up to make into a liquid)
- Sweet Freedom CHOC SHOT for drizzling
- extra desiccated coconut for decoration
make
- Preheat oven to 180C.
- Grease a cake tin (we used mini muffin tins).
- Put the dry ingredients into the bowl.
- Add the FRUIT SYRUP and liquid coconut oil.
- Give the mixture a good stir and add to your baking tin.
- Bake for approx. 10-15 minutes, or until golden.
- Cool completely before removing it from the tin. We recommend putting in the fridge for 15 minutes after they have cooled.
- Finish with a delicious drizzle of CHOC SHOT.
- Enjoy!
