Recipe in 2 steps
First step your base
1 cup of desiccated coconut
3 Tablespoon Extra virgin coconut oil
1/4 cup of maple syrup
1 teaspoon organic vanilla extract
2 handful of goji berries
Melt your coconut oil, maple syrup and vanilla extract in a bowl over a saucepan of boiling water, stirring gently.
Add your heated coconut oil, maple syrup and vanilla extract to your bowl of desiccated coconut, macaccino dark powder and goji berries and stir until fully incorporated.
1 cup of cacoa butter
1 cup of cocoa powder
1 cup of coconut sugar (milled finely)
2 tablespoons of vanilla extract
pinch of sea salt
Melt your cacoa butter in a bowl over a saucepan of boiling water and stir until fully melted.
While your cacoa butter is melting, add your 1 cup of coconut sugar to a high speed blender and blend until finely milled. Add all ingredients into a bowl and mix until fully incorporated. To ensure it is fully blended I like to mix through with a hand held whisk to ensure it is smooth.
Remove your base from the freezer and pour over with your chocolate mixture ensuring an even distribution. Don't worry if the chocolate spills over as you can make this extra chocolate into small shapes.
I hope you enjoy!