Ingredients
- For the crust:
- ½ cup of shredded coconut (about 25-30 grams)
- 1 tablespoon of peanut butter
- 1 tablespoon of melted coconut oil
- 1 teaspoon of maple syrup or other liquid sweetener
- For the filling:
- 3-4 tablespoons of coconut cream
- 1 tablespoon of coconut oil
- 2 tablespoons of cocoa or cacao powder
- 2 tablespoons of maple syrup (or other sweetener of your choice)
- Shredded coconut for decoration – optional
Make it step by step
- Mix the shredded coconut and the peanut butter. Add the melted coconut oil and the maple syrup, and mix everything together.
- Press the mixture to the bottom and the sides of the pan.
- In a separate bowl, combine the coconut cream, the coconut oil and the maple syrup. You don’t have to melt the coconut oil and the coconut cream as long as you whip them very well.
- Add cocoa or cacao powder and mix everything well.
- Pour the mixture over the crust and decorate with some shredded coconut.
- Keep it in the fridge for a few hours before serving.
- Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.