This recipe is so easy; the longest (and might I add hardest) part is waiting for it to set.
Serves: 15-25 (depending on size)
- 1/2 cup coconut oil
- 3/4 cup coconut sugar
- 3/4 cup coconut flour
- 1/2 cup coconut milk
- 1-tablespoon vanilla extract
- 1/2 cup dairy free chocolate chips (this can also be substituted with dates/sultanas)
Combine coconut oil, coconut milk, vanilla and sugar in a large mixing bowl, thoroughly stirring until all ingredients are combined. Sift through the coconut flour and fold into the mixture, then add chocolate chips and fold until mixture is well combined.
Line a 7x7cm square baking tin and add the dough ensuring to create an even consistency by using a spatula or the back of a spoon.
Place tin into the freezer for a minimum of 2hrs (or fridge for a minimum of 4). These can be stored for up to 4 months in an airtight container in the freezer.