KOOSTISAINED<\/h5>\r\n

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• 100g coconut chips<\/li>\r\n
• 50g (raw, organic) cocoa butter<\/li>\r\n
• 50g coconut oil<\/li>\r\n
• 30g sweetener (i used erythritol)<\/li>\r\n
• 15g crushed cashew (or other) nuts<\/li>\r\n
• 15g (freeze) dried berries<\/li>\r\n
• <\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n
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  JUHISED<\/h5>\r\n

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  • SAMM 1<\/span> Roast coconut chips in the oven 160C for couple of minutes or roast them in a large skillet on a stove until slightly golden brown. Let the chips cool down before putting them into food processor.<\/li>\r\n
  • SAMM 2<\/span> Put chips, sweetener and oil into food processor until desired consistency- it can be really creamy or bit chunky, however you prefer. <\/li>\r\n
  • SAMM 3<\/span> Let the mixture cool down and stir time ti time.<\/li>\r\n
  • SAMM 4<\/span> Take mini cupcake molds and spread cahsew nut crumbs into half of the molds and berry crumble into other half. <\/li>\r\n
  • SAMM 5<\/span> Pour partly hardened mixture into the molds and let them cool down in the fridge over night or at least for 1 hour.<\/li>\r\n
  • SAMM 6<\/span> These candies have to be refrigerated, otherwise they will melt down. <\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n <\/div>\r\n\t<\/div>\r\n