Chocolate and Coconut Spread with Raspberries & Coconut Flakes

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A quick and easy way to make your own chocolate spread.

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Printer Friendly Recipe

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• Energy (kcal)
  298kcal
  233kcal
• Fat
  17.8g
  13.9g
• of which Saturates
  14g
  10.9g
• Carbohydrate
  24.8g
  19.4g
• of which Sugars
  16.3g
  12.7g
• Fibre
  6.7g
  5.2g
• Protein
  5g
  3.9g
• Salt
  0.33g
  0.26g

• PER 100G
• PER SERVING

Ingredients

Serves 2 (Makes 4 portions of spread) 

2 tbsp. coconut oil, softened but not liquid (liquid- 1 tbsp = 12g)

3 tbsp. thick coconut cream (1.5tbsp =22.5g)

2 tbsp. honey (1tbsp =21g)

1 tsp vanilla extract (2.5g)

2 tbsp. cocoa powder, sieved (1tbsp = 15g)

Pinch sea salt (0.5g)

4 Ryvita Original Rye Crispbread (28g)

50g raspberries

1 tbsp. coconut flakes or desiccated coconut, toasted (5g)

Method

1. Beat the coconut oil and coconut cream together in a bowl until there are no lumps then add the honey, vanilla, cocoa powder and salt.

2. Put half of the chocolate spread onto the crackers then top with the raspberries and coconut flakes. Save the rest of the spread for another day.

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