Chocolate and Coconut Spread with Raspberries & Coconut Flakes

This recipe uses

Original Rye Crispbread

Find out more

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Chocolate and Coconut Spread with Raspberries & Coconut Flakes

Preparation Time: 15 minutes

Number of Servings: 2

Recipe by Ryvita

Printer friendly recipe
Chocolate and Coconut Spread with Raspberries & Coconut Flakes
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

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. 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. 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.