Coco Crunchie Crackle Pops January 04 2016
These are a delicious chocolate treat - super easy to make and pretty healthy. Best kept in the fridge or even the freezer if you like them super crunchy!
This recipe was created by Serena - a Te Atatu Toasted Coco Crunchie fan.
They are dairy free, gluten free and nut free.
4 Tablespoons Coconut Oil (or Dark Chocolate)
1 1/2 Cups Te Atatu Toasted Coco Crunchies
1 Tablespoon Coconut Thread (or dessicated Coconut)
1 Tablespoon crushed Fresh As Freeze Dried Raspberries or some dried fruit
Melt the coconut oil or chocolate and honey if using , stir together. Stir in dry ingredients(Coco Crunchies, coconut & fruit) and carefully spoon into smallish cupcake cases. Drizzle any liquid left into the cases and refridgerate! They go hard pretty quickly, and are best stored in the fridge... Sooooo quick & easy!
Find out more about our Coco Crunchies here