CACAO DIGESTIVES
INGREDIENTS
BASE
2 cups walnuts
2 cups shredded coconut
1/4 cup coconut oil
1/2 cup rice malt syrup or honey
TOPPING
1/4 cup coconut oil
1/4 cup coconut milk
1/2 cup rice malt syrup or honey
1/2 cup raw cacao powder
shredded coconut to top
METHOD
If baking—preheat oven to 180ºC.
Place walnuts and coconut in a food processor and blend to a crumb.
Stir in coconut oil and sweetener, then press into a lined square baking tin.
Place in oven for 20 minutes, keep an eye on it to make sure it doesn’t burn.
Then let cool.
For my raw buddies—place in freezer while you make the delicious topping.
For the topping, place a small pot over a low heat.
Combine coconut oil, milk and sweetener in the pot and whisk.
Once combined, add raw cacao powder and whisk until the mixture thickens slightly and is lump free.
Pour hot topping over bars and sprinkle with shredded coconut.
Place in fridge to set for a few hours then slice into bars.