
Ingredients
- 150 g of vegan chocolate, ideally dark chocolate
- 2 tbsp of coconut oil
- 1 tbsp of almond milk
- 2 tbsp of meridian nut & coconut butter
Method
Step 1
Gently melt chocolate, almond milk and coconut oil in a small pan. Pour a little into mini muffin cases, enough to cover the bottom then chill in the freezer for 10 minutes.Step 2
Once solid dollop half a teaspoon of Meridian Coconut and Almond butter (or Meridian Coconut and Peanut butter) into each one then cover with more chocolate and return to the freezer to set.