HAZELNUT & COCONUT CHOCOLATES

Easter is just around the corner, and we love getting in the kitchen with our kids over the long weekend to make Easter-themed food. Use any moulds you have, and for best results, store these in the freezer and eat straight from there!

A wonderful alternative to chocolate eggs for little ones, so they’re not missing out on the fun! And so much goodness in these too, using wholesome ingredients full of protein and good fats!

Jane Houston

HAZELNUT & COCONUT CHOCOLATES

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Servings: 18 small chocolates

Course: Dessert, lunchbox, Snack

Ingredients Method Notes

Ingredients

1/2 cup coconut oil
3 tbsp peanut butter
2 tbsp cacao powder or carob for caffeine free
1/2 cup pitted dates
1/4 cup desiccated coconut
1/4 cup hazelnuts

Method

Add the pitted dates to boiling water and allow to sit until softened – roughly 10 minutes
Add the coconut oil and peanut butter to a small saucepan and melt over a low heat
Drain the dates and mash until smooth. Add them into the saucepan along with the dessicated coconut, roughly chopped hazelnuts and cacao powder. Mix well and keep over the heat for a further minute, stirring regularly so that the cacao does not burn
Remove from the heat and spoon into your chocolate moulds
Place in the fridge or freezer to set

Notes

Able to be frozen: yes, best kept frozen

* These chocolates are best stored in the freezer and can be eaten from there. They can also be kept in the fridge but are softer in texture – if kept in the fridge, consume within 5 days

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HAZELNUT & COCONUT CHOCOLATES

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