This was very much a make it up as you
go along recipe so the quantities are rough estimates so just adapt it if
necessary to get the right consistency.
Ingredients
2 tbsp cocoa powder
3 tbsp honey
3 tbsp peanut butter
1 ½ cups of jumbo rolled oats (added a
few more as I went to thicken it up)
2 tbsp espresso coffee
1 tbsp coconut oil
Desiccated coconut
Dark chocolate drops
Wafer flowers
Method
1. Place all ingredients apart form the
last 3 in a bowl and mix thoroughly. I
put it in the microwave for 1 minute on low just to soften everything and make
it easier to mix. You want the whole mixture to go dark brown and the oats to
be full covered.
2. Press a heaped tablespoon of the mixture
into cupcake tray making a dip in the middle of each one and pushing mixture up
the sides of each cupcake hole.
3. Place in fridge for half an hour to
harden.
4. Remove from the fridge and fill the
dips with the desiccated coconut and then decorate with chocolate chips and
flower.
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