Layered Berry Coconut Chocolate Bites
Serves: 6
Prep: 20 minutes
Chill: 2 hours
Ingredients
THE BASE:
80 g Coconut Flour (3/4 cup)
30 g Pumpkin Seeds (1/4 cup)
3 tablespoon Nut butter
3 tablespoon Natvia
1 tablespoon Coconut oil, melted
BLUEBERRY COCONUT LAYER:
75 g Blueberries, frozen (1/2 cup)
3 tablespoon Natvia
3 tablespoon Coconut flour
2 tablespoon Chia seeds
2 tablespoon Dried blueberry powder (optional)
THE TOPPING:
4 tablespoon Smooth Nut Butter
2 tablespoon Coconut oil
4 tablespoon Natvia
6 tablespoon Cacao or Cocoa powder
Coconut chips
Dried blueberries
Method
- First make the base: Place the ingredients into a blender and whizz up until roughly combined.
- Divide between a 6-hole silicone muffin tin and fill up to ⅓, pressing down well with your fingers. Place in the fridge.
- Put the blueberries in a pan with the Natvia and simmer for 5 minutes. Remove from the heat, mash up roughly then stir in the coconut flour, chia seeds and blueberry powder to form a soft dough.
- Divide this mixture between the bases to cover and nearly reach up to the top. Press down with your hands.
- Next melt the coconut oil, nut butter and Natvia then whisk in the cacao/cocoa powder until smooth. Pour over each one to cover and scatter over coconut chips and dried blueberries. Chill in the fridge for 2 hours to set - then pop out and enjoy!
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 7.8g | 12.4g | 26.5g | 1480kJ | 353 | 89g |
