Monday, 5 January 2015

Coconut crisps

Omg you guys, this recipe is the simplest and best clean treat recipe ever! I was so surprised when I tasted the first bite that I had to eat four more. My own recipe developing has never been more succesful! They won't last long, I promise you! Next time I make them, I'll make sure to double the amount of ingredients so I can have twice the deliciousness.
This recipe makes approximately 10 coconut crisps, which can easily disappear in five minutes.
Lately, I've been loving the bounty flavor even though I used to hate coconut. I've just fallen in love with the crunchy, crispy toasted coconut, the amazing chocolate layer on the outside and the sweet taste, which is so far from the nasty original containing loads of sugars. These clean bounty macaroons don't contain any sugars or nasties, which means you can eat them all by yourself without feeling guilty.
Here's the recipe:

100 g coconut flour
2 egg whites
3 tbsp natural sweetener (I used suger free vanilla syrup)
20 g oats

For coating:

100 g dark chocolate
2 tbsp honey (or more of your natural sweetener)
Preheat the oven to 200 degrees Celsius og 392 degrees Fahrenheit.
Beat the egg whites until they're stiff and gently, stir in sweetener, coconut flour and oats.
Form into little tops and bake for 10-15 minutes or until golden brown.
While they turn crispy and delicious, break the chocolate into smaller pieces and melt the chocolate on very low heat.
When the coconut tops are golden and crispy, coat with the melted chocolate by pouring it onto the top with a teaspoon and drizzle with honey.
Enjoy the greatest and healthiest coconut crisps you've ever tasted!

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