These little coconut chocolata, superfood beauties are gluten, dairy and sugar free.
Packed full of antioxidants and healthy fats. A great alternative to common sweets and desserts.

Coconut Base and top

1 cup flaked coconut (I used Niulife)
3 tbsp coconut oil
1/4 cup coconut butter

Method

Blend the above ingredients and pour into the base of a silicone cup so that it fills a 1/4 of the cup. Freeze for 30mins.

Chocolate centre

1/2 cup goji berries soaked
1 tbsp cacao powder
1 tsp organic coffee. Finely ground (optional)
1/2 cup 180nutrition superfood protein powder (Optional. For extra protein. I used the vegan variety)
3 tbsp tahini
2 tbsp coconut oil
1 tsp mesquite powder
1/4 tsp Himalayan salt
1/4 cup filtered water. (to create a smooth consistency)

Method

Blend chocolate centre ingredients together & pour a small amount over the base.

Freeze for a further 30mins.

Pour the remainder of the coconut topping over the middle layer and freeze.

Defrost as needed. I had left over chocolate centre ingredients so I made some straight chocolate coffee cupcakes.