I was making toast for my son one morning and thought to myself, this has sugar in it, I bet I can make my own. So I started creating a spread right away and now my children can take this chocolate spread to school. To obtain the coconut cream, leave a can of coconut milk in the fridge overnight, when you open the can the milk has become a thick cream on top. Place the mixer and attachment piece in the fridge for twenty minutes to chill.
1/2 cup of honey
2 tbsp of palm shortening
1 tsp vanilla essence
1 cup of coconut cream
1/2 cup of whole prunes
3 tbsp of cocoa
1/2 cup of sunflower flour
Heat the honey and palm shortening on the stove on med heat until melted. Add the vanilla and whisk. Add the prunes and heat until they become softer. Sift the cocoa flour into the mixture. Place the coconut cream into a cold mixer and whisk until a whipped cream forms. Scoop into the pan and stir. Then add the sunflower flour. To create this flour place the sunflower seeds into a processor and blend until you get flour. Whisk everything together and let cool. Once the mixture has cooled down, pour it into a container or jar and place in the fridge.
1/2 cup of honey
2 tbsp of palm shortening
1 tsp vanilla essence
1 cup of coconut cream
1/2 cup of whole prunes
3 tbsp of cocoa
1/2 cup of sunflower flour
Heat the honey and palm shortening on the stove on med heat until melted. Add the vanilla and whisk. Add the prunes and heat until they become softer. Sift the cocoa flour into the mixture. Place the coconut cream into a cold mixer and whisk until a whipped cream forms. Scoop into the pan and stir. Then add the sunflower flour. To create this flour place the sunflower seeds into a processor and blend until you get flour. Whisk everything together and let cool. Once the mixture has cooled down, pour it into a container or jar and place in the fridge.