1 cup shredded coconut, plus 1 tsp for decoration
2 Tbsp rice malt syrup (or honey)
1 ½ Tbsp coconut oil
1 Tbsp coconut milk
6 squares 70% cocoa dark chocolate (or milk chocolate)
- Line a 12-hole mini muffin tin with ten paper cases. Place shredded coconut, rice malt syrup or honey, coconut oil and coconut milk in bowl of a small food processor and process until combined but still coarse.
- Press about 2 tablespoons into prepared muffin hole. Spread melted chocolate over top and sprinkle with extra coconut. Place in fridge for 20 minutes to set.
- Remove from tin and store in an airtight container in fridge for up to 4 weeks.