Coconut crumble

Coconut crumble

By
From
Pana Chocolate, The Recipes
Photographer
Armelle Habib, Chris Middleton

Ingredients

Quantity Ingredient
100g coconut chips
50g nut flour
50ml coconut nectar

Method

  1. Pulse the coconut chips in a food processor to break up slightly.
  2. Pour into a bowl and add the nut flour and coconut nectar.
  3. Massage the coconut nectar into the dry ingredients until evenly coated. Allow the mixture to clump together.
  4. Place on a mesh dehydrator tray and dehydrate at 40°C for 24 hours. Store in an airtight container.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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