Lingonberry Coconut Chocolates
3.5 oz raw cacao butter
1 tbsp coconut oil
5/8 c raw cacao powder
2 tbsp maple syrup or organic honey
1 tsp organic vanilla extract
pinch of salt
1/4 c coconut oil
1/4 to 1/3 c shredded coconut
2 tbsp NordicNordic lingonberry powder
2 tsp maple syrup
Melt cacao butter. Add other chocolate ingredients with butter. Pour in molds so the bottom is covered. Freeze for few moments.
Filling: melt coconut oil and mix all ingredients with it, If filling is too runny, freeze it for few minutes.
Take molds out of freezer and spoon filing in the middle. Make sure filling does not touch the sides of the mold. Spoon rest of chocolate mixture to fill mold and freeze until firm. Take out about 30 min before serving.