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Ingredients:

¼ Cup Raw Cacao Butter

¼ Cup Coconut Cream

¼ cup Cashew Butter

½ cup Desiccated Coconut

Raspberries

Instructions:

  • Melt the Butter & Cream over a low heat. Remove and cool for a minute
  • Add the Cashew Butter and Desiccated Coconut before pouring into your moulds
  • Pop a raspberry into each mould and refrigerate for at least 20 mins, keep in the fridge once set

Makes: 12 rounds

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