Tje Journal by Anna Schürrle
The healthy plant-based alternative!
1 1/2 cup desiccated coconut
1/4 cup melted coconut oil
1/3 cup maple syrup
3 tbsp coconut oil (you can also use the fatty part of the canned coconut milk)
1 tbsp blue spirulina powder
A pinch of beetroot powder
1/2 cup of cocoa butter
2 tbsp maple syrup
2 tsp cocoa powder
Heat the coconut oil in a saucepan and let it melt. Now put together with the grated coconut, the maple syrup and the coconut in a bowl and mix well together. Add the spirulina powder and knead well again with your hands. Fold in the beetroot powder and mix.
Now put in a mold lined with baking parchment (ideally in a brownie mold) and press well. Cool in the freezer for 1 hour and let harden.
Meanwhile prepare the chocolate. Heat the cocoa butter in the pot. Stir in the maple syrup and cocoa powder and mix well. Take off the stove.
Now get the coconut mass out of the freezer, take it out of the mold and cut into bars of any size. Spread the chocolate over it and let it set. Store in the fridge.