Not honey joys

Not honey joys

By
From
Pana Chocolate, The Recipes
Makes
10
Prep
10 mins
Photographer
Armelle Habib, Chris Middleton

A bite-size vegan take on the classic, these sweet, crispy coconut morsels are a lovely addition to children’s birthday parties and make great lunch box treats for kids and adults alike. And they’re entirely nut free, making them safe for kids with nut allergies, too. Drizzle with melted chocolate for an added flavour hit.

Ingredients

Quantity Ingredient
1 tablespoon goji berries
filtered water, for soaking
3 tablespoons coconut nectar
10g coconut butter, melted
40g coconut chips
3 tablespoons desiccated coconut

Equipment

Quantity Ingredient
food processor
or high-speed blender
dehydrator
nonstick sheet

Method

  1. Soak the goji berries in filtered water (enough just to cover).
  2. Once the berries are moist and plump, combine the berries, 2 teaspoons of the soaking juice and the coconut nectar and blend until smooth.
  3. Pour the blended berries into a bowl. Add the coconut butter, chips and desiccated coconut and massage together.
  4. Divide the mixture into ten equal portions and press each together into compact balls.
  5. Place the portions on a non-stick sheet and dehydrate at 40°C overnight.
  6. Place in little paper cases if desired.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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