Coconut Chocolate Bounty Bites

Serves 10:

Ingredients:

For the base:

1. Line a mini muffin tin with 24 mini paper cases.
2. Combine 150 grams of creamed coconut with ½ cup of coconut oil in a small saucepan over a very low heat, stir in sweetener and coconut pieces when melted.
3. Divide mixture into muffin cases using a spoon . Place in the freezer for 10 minutes while preparing the top ingredients.

For the topping:

1. In a separate bowl combine 2 tablespoons of coconut oil, the remaining creamed coconut and the dark chocolate. Set over a pan of simmering water and stir until melted.
2. Once melted stir in the vanilla extract and xylitol and stir until mixture is smooth.
3. Remove from heat and stir in the cocoa powder.
4. Spoon the chocolate topping over the coconut base and set in the freezer for 15 minutes before storing in the fridge.