Ingredients
Coconut ( 240g ) | Ginger powder( 1tsp ) |
Cinnamon powder( 1/4tsp ) | Cardamom powder ( 1/4tsp ) |
Maple syrup ( 3 tablespoons ) | Coconut oil ( 20g ) |
Vanilla extract ( 1/4tsp ) | sea salt ( a pinch ) |
sugar Powder ( 1tsp ) | Ingredients for making chocolate sauce: ( ) |
Black Qiao (content above 72%) ( 90g ) | Coconut oil ( 15ml ) |
Quick no-bake coconut biscuits
1. Grind coconut, ginger powder, cinnamon powder, cardamom powder with a food processor, then add maple Continue grinding the syrup, coconut oil, vanilla extract, and sea salt until well blended.
2. Place oiled paper on a baking sheet, use a fruit scoop to scoop out the coconut paste and spread it out Place on a baking sheet, slightly wider apart, and place in the freezer for 15-25 minutes.
3.Put chocolate and coconut oil in a bowl, put it in the microwave for 30 seconds, and simmer the chocolate Melt completely, mix evenly with coconut oil, use a small spoon to scoop out a little and pour it on top of the coconut biscuits.
4. Repeat to decorate all the cookies, then let them sit for a while until the chocolate solidifies.Can.
5.The quick, no-bake, low-fat coconut biscuits are completed.
6.One bite at a time.
Bon appetite.
Tips
1.The prepared coconut balls can be stored in the freezer of the refrigerator for a week.When eating, take them out and defrost them at room temperature and then drizzle them with chocolate sauce.
2.Adjust the sweetness according to your own taste.
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