1 ½ tablespoons of honey
2 tablespoons almond meal
Water from 1 fresh young coconut
2 tablespoons cacao/ cocoa powder
Peanut butter (homemade is best)
To make the coconut butter
2-3 cups of desiccated coconut
Place coconut in a high speed blender. Blend until coconut starts to form a smooth paste. This can take up to 15 minutes.
Note: You may need to stop the blender intermittently to redistribute the coconut in the blender and give it a little bit of break so that it doesn’t overheat.
Grease a mini muffin pan. Combine coconut butter with honey, almond and coconut and process until combined. Spoon a teaspoon of mixture into the prepared pan holes.
Put remaining mixture back into the food processor and add cacao/cocoa powder. Spoon a teaspoon of coconut mixture into the pan holes. Spoon half a teaspoon of peanut butter over each chocolate layer.
Sprinkle over chia seeds and place in the fridge for 20-30 minutes until set.