Lilly Pilly Choc Coconut Bites

A zingy, vibrant and healthy treat using beautiful native fruit!

 

Ingredients:

 

CHOCOLATE LAYERS:

2 tbsp organic cocoa powder (I use Organic Times)

1 tbsp coconut oil, liquified

1 tbsp raw honey

 

LILLY PILLY LAYER:

1/4 cup de-seeded fresh lilly pilly (riberry varieties are the nicest,

but all pink/red lilly fruit work for this)

1/4 cup organic desiccated coconut (sulphite-free)

1 tsp raw honey

2 tsp coconut oil

 

OPTIONAL:

Spare fruit pieces to garnish

 

Kitchen Gadgets:

 

Mixing bowl

Double boiler to create chocolate mixture or to melt bought chocolate

Silicon cupcake moulds

 

Method: 

 

CHOCOLATE LAYER:
1. Place all ingredients in a bowl and stir to combine. If the coconut oil and honey is too thick/firm melt it all gently in a double boiler on the stove (even by placing a suitably sized glass container on a saucepan with simmering water in the saucepan will work)

2. Spoon some mixture into the cupcake moulds to about 5mm high, ensuring some mixture is left

3. Place in the fridge to set for a few minutes

 

Alternatively, you can buy clean chocolate blocks or chunks (from many health food stores) to melt instead of making your own chocolate. This will set on its own, not needing refrigeration, however the fruit layer will still need some time in the fridge to firm up. Try to look out for made chocolate not containing soy, cane sugar and dairy.

 

LILLY PILLY LAYER:
1. Finely chop most of the de-seeded lilly pilly, leaving a few larger pieces remaining to add texture and zing

2. In a bowl add the fruit and remaining ingredients then stir to combine evenly

3. Grab the moulds from the fridge and use a teaspoon to press some of the lilly pilly mixture firmly into the moulds, almost filling them up

4. Spoon the remaining chocolate mixture on top, place some fruit on top as garnish then refrigerate to firm up

5. Remove the firm bites from the moulds and serve!

 

Tip: keep refrigerated when not serving, or the coconut oil elements may melt.

 

 

A great way to use this gorgeous native Aussie fruit that's full of Vitamin C and Antioxidants, without losing those nutrient properties through over-heating (as with jam, commonly made with this fruit) and adding refined sugars.

 

There are over 60 varieties of lilly pilly in Australia. On the East Coast the riberry and red lilly pilly varieties fruit in Spring and Summer and are common in backyards and council landscaped areas. Be 100% certain of what you are consuming before doing so, especially with wild foraged ingredients. Ensure accurate identification before consuming new foods.

 

We take no responsibility for any illness or harm as a result of this recipe being made and consumed.

 

 

 

Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Nuts / Seeds / Egg