Corn Thins


Chocolate Cake

15 CORN THINS Original slices

50g brown sugar

35g desiccated coconut

30g cocoa powder

250ml melted unrefined coconut oil

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.


You may also like

Page 1 of 9