Over medium heat in a small frying pan, dry roast the coconut and peanuts until golden in colour. Stir continuously for around 90-120 seconds as the coconut can burn quickly.
Allow to cool then quickly blitz them (approx. 3 seconds) until they are in small pieces and set aside.
Combine coconut oil, cacao, maple syrup and vanilla and stir until smooth and well combined.
Combine both mixtures then spoon into small silicone moulds or patty cases.
Place in the fridge or freezer to set, then keep stored in an airtight container in the fridge or freezer.
Over medium heat in a small frying pan, dry roast the coconut and peanuts until golden in colour. Stir continuously for around 90-120 seconds as the coconut can burn quickly.
Allow to cool then quickly blitz them (approx. 3 seconds) until they are in small pieces and set aside.
Combine coconut oil, cacao, maple syrup and vanilla and stir until smooth and well combined.
Combine both mixtures then spoon into small silicone moulds or patty cases.
Place in the fridge or freezer to set, then keep stored in an airtight container in the fridge or freezer.