Instructions
- 1
Melt the coconut butter on the heater or in a water bath until it's liquid.
- 2
Stir the coconut flakes into the melted coconut butter.
- 3
Grind xylitol (or sugar) in a blender into fine powdered sugar.
- 4
Stir the powdered xylitol into the coconut mixture.
- 5
Spread half of the coconut mixture about 0.5 cm thick on a baking sheet lined with baking foil.
- 6
Finely grind freeze-dried strawberries, raspberries, or blueberries in a blender OR alternatively use matcha powder.
- 7
Stir the berry powder or matcha powder into the second half of the coconut mixture.
- 8
Also spread this colored mixture on the baking sheet (on the other half).
- 9
Let the confectionery solidify at room temperature.
- 10
Then cut into pieces.
- 11
Optional: Coat the pieces with chocolate glaze.
- 12
Pure delight!
- 13
Melt the coconut butter on the heater or in a water bath until it's liquid.
- 14
Stir the coconut flakes into the melted coconut butter.
- 15
Grind xylitol (or sugar) in a blender into fine powdered sugar.
- 16
Stir the powdered xylitol into the coconut mixture.
- 17
Spread half of the coconut mixture about 0.5 cm thick on a baking sheet lined with baking foil.
- 18
Finely grind freeze-dried strawberries, raspberries, or blueberries in a blender OR alternatively use matcha powder.
- 19
Stir the berry powder or matcha powder into the second half of the coconut mixture.
- 20
Also spread this colored mixture on the baking sheet (on the other half).
- 21
Let the confectionery solidify at room temperature.
- 22
Then cut into pieces.
- 23
Optional: Coat the pieces with chocolate glaze.