Rozanna Purcell’s Coconut Caramel Half Moons

This week the wonderful Roz Purcell was kind enough to share the recipe for her (very addictive) Coconut Caramel Half Moon bites with us. These are definately must-try for anyone who considers themselves a bit “nuts” for the old coconut!

INGREDEINTS

Coconut layer
200g Desiccated Coconut
1 tbsp. maple
2 tbsp. coconut oil
12 soft dates- soaked in boiling water for 30 minutes

Caramel layer
3 tbsp. peanut butter (almond and cashew butter work here also)
1.5 tbsp. coconut oil
2 tbsp. nut milk (almond milk etc.)
Pinch sea salt

Topping
70g dark chocolate melted
1 tbsp. desiccated coconut for garnish

INSTRUCTIONS

  • In a food processor, blend the desiccated coconut until smooth, add in the coconut oil and maple and blend once more until a smooth paste is formed. You may need to scrap down the sides of the food processor a few times to achieve this- patience:)
  • Press this mix into a muffin tin about 1.5 ” in height.
  • Place in the freezer while you make the caramel topping.
  • In a food processor, add the drained dates (after soaking), along with the rest of the caramel ingredients and blend until smooth with no trace of dates.
  • Spoon this mix over the coconut and smooth over the top to make it even.
  • Place back in the freezer for 2-3 hours until they are completely hard, once rock solid using a sharp knife to cut each “cookie” in half.
  • Dip into the melted chocolate and sprinkle with some coconut.
  • Place back in the freezer to set.
  • Store in the freezer for up to 12 days.

Keep up to date with Roz’s recipes over on Natural Born Feeder | Website | Twitter | Instagram | Facebook or follow here every move here!

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