
Chocolate and Coconut Spread with Raspberries & Coconut Flakes
Preparation Time: 15 minutes
Number of Servings: 2

Energy (kcal)
298kcal
Fat
17.8g
of which Saturates
14g
Carbohydrate
24.8g
of which Sugars
16.3g
Fibre
6.7g
Protein
5g
Salt
0.33g
- 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. 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.