New You Boot Camp Fudge Squares
13th April 2015
Coconut Cookie Chicks
13th April 2015
Ingredients
- 240 g frozen mango or peaches
- 1/4 cup almond milk
- pinch of xylitol
Cream Filling
- Coconut butter or almond butter
Chocolate
- 1/4 cup organic cocoa powder
- 2 tbsp virgin coconut oil (liquid
- 1 tbsp pure agave/maple syrup
Servings:
Instructions
- First, get out an egg-shaped mold and put it in the freezer to chill. Then make the yolks.
- To make the yolks, combine all ingredients in a high-powered blender and blend until completely smooth.
- Scoop out and freeze while you make the chocolate. Combine chocolate ingredients and stir to form a thin sauce, then take out the chilled candy mold and paint chocolate in a thin layer around the bottom and up the sides of each egg, using a small spoon.
- Freeze five minutes, then do another layer. Fill with the coconut butter, then add a tiny scoop of the yellow filling to the middles.Â
- Put it in the freezer and serve when it is needed.
- Enjoy!
