This is a super simple Easter recipe for some yummy little melt in the mouth coconut chocolate bites. In fact it’s not really a recipe at all it’s so simple! 🙂
All you need is some of this wonderful stuff – Artisana Cacao Bliss. It’s just chocolate coconut butter, made from coconut flesh (not the coconut oil).
If you can’t find this then you can use the normal Artisana Coconut Butter and just add raw cocoa powder to it (to taste).
All you need to do is melt the coconut butter in a pan on a very low heat. I like this just the way it is but if it isn’t sweet enough for you then you can add some maple syrup to taste. Once it’s melted all you need to do is pour in to moulds – egg shaped or otherwise! Pop in the fridge for 20 mins to set. If you’re doing eggs remove from the fridge and mould. Warm the back of the eggs using a hair dryer or a warmed spoon just to melt it slightly, then press 2 halves together. Place back in the fridge for a few mins.