15 CORN THINS Original slices
50g brown sugar
35g desiccated coconut
30g cocoa powder
250ml melted unrefined coconut oil
DIRECTIONS
Roughly break up the CORN THINS slices into pieces about the size of blueberries (we find this step is best done by hand as a food processor makes the crumb too fine).
Combine CORN THINS pieces, sugar, coconut and cocoa powder in a bowl and mix well to coat. Add melted coconut oil and mix very well.
Line a standard 12 hole muffin pan with patty cases and fill with the mixture. Refrigerate for 4 hours or until set.
