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

Optional Extras:

1T Honey

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 refrigerate! They go hard pretty quickly, and are best stored in the fridge... Sooooo quick & easy! 

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