candy - creamy coconut & almond chocolates

By tinathorn

Ingredients

• 90 g desiccated coconut
• 50 g coconut oil, melted
• 24 g coconut flour
• 90 g almond butter
• 50 g cocoa butter, melted
• 1 tsp vanilla
• 75 g icing sugar
• 1 tsp xanthan gum
• ————————–
• 250 g milk chocolate, melted

Preparation

Step 1

1. combine all the ingredients (except the milk chocolate) into a bowl, & whip with a mixer until thoroughly combined.
2. transfer the mix into a pipping bag fitted with a tip.
3. pipe dots of filling onto a baking sheet lined with parchment & then place the dots in the freezer until solid.
4. once solid, melt the chocolate & then dip the dots of filling into the chocolate. Place the dots back on the parchment until the chocolate hardens.
5. chocolates can be kept in the fridge for up to a month.