1 1/2 cups ground almonds
4 tablespoons raw cacao powder
4 tablespoons maple syrup (optionally agave syrup)
1 pinch himalayan salt
4 tablespoons extra virgin coconut oil, melted
1/2 cup desiccated coconut
1/3 cup extra-virgin coconut oil, melted
4 tablespoons coconut milk
2 tablespoons maple syrup
1 tablespoon lime juice
Combine all the ingredients for the cacao layer in a food processor.
Shape the mixture into a ball and then roll it out on a piece of baking parchment. To prevent the mixture from sticking to the rolling pin, cover the mixture with another sheet of baking parchment.
Using a round pastry cutter cut out small discs and transfer them into the freezer for 20 minutes.
In the meantime combine all the ingredients for the coconut filling in a food processor and process until smooth.
Shape the mixture into small balls, place them on the discs and press them gently to flatten them a little.
Place cacao discs on top and press again gently.
Store in the fridge.
They taste best the next day!
I hope you like the recipe. If you think your friends will find it interesting too, click the share button below.