This gut-friendly sweet treat offers so much flavor and chocolatey fun! It’s a great one to make and enjoy with kids.
- 240 g (8 1/2 oz/1 cup) cacao butter
- 30 g (1 oz/ 1/4 cup) raw cacao powder, sifted
- 1 tsp vanilla powder
- 1 heaped tsp maca powder
- 2 tbsp rice malt syrup or raw honey, or 1 tsp liquid stevia
- 25 g (1 oz/ 1/4 cup) desiccated coconut
- Line a baking tray with baking paper.
- Melt the cacao butter in a heatproof bowl, over a saucepan of boiling water, stirring constantly.
- Stir in the cacao powder, vanilla powder, maca powder and rice malt syrup or raw honey (or the stevia) until combined. Set aside until thick enough to pipe.
- Pour the mixture into a piping (icing) bag and pipe it onto the baking paper, in a squiggly pattern, forming fingers about 15 cm (6 inches) long, and leaving space in between. (Alternatively, use a skewer to drag the mixture across the paper to create a pattern.)
- Top with the coconut and place in the fridge for about 1 hour to harden. It will keep in an airtight container in the fridge for 2–3 weeks.
Images and recipes from "Supercharge Your Gut" by Lee Holmes, Murdoch Books, RRP $35.00. Photography by Steve Brown.
Some health foods are non-negotiable. You can shop the Food Matters’ pantry staples here.