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400g 60-80% dark chocolate
2 Tbsp coconut oil
1 handful mini marshmallows
1 handful jube lollies
1 small pack freeze dried strawberries
¼ cup Lucky Toasted Hazelnuts
1 waffle cone, broken into small pieces.
1. Chop chocolate into small pieces and add to a heatproof bowl with coconut oil. Set over a pot of simmering water, and melt slowly, stirring occasionally.
2. Meanwhile, line a small baking tin and set aside. Add all the filling ingredients and mix well.
3. Once chocolate has melted, pour into this bowl, and incorporate, then immediately pour into prepared tin. Use a rubber spatula to scrap in all the chocolate, so you don’t waste any.
4. Set in the fridge, then cut into preferred serving sizes and store in an airtight container.
Recipe by @panaceas_pantry.
1. Chop chocolate into small pieces and add to a heatproof bowl with coconut oil. Set over a pot of simmering water, and melt slowly, stirring occasionally.
2. Meanwhile, line a small baking tin and set aside. Add all the filling ingredients and mix well.
3. Once chocolate has melted, pour into this bowl, and incorporate, then immediately pour into prepared tin. Use a rubber spatula to scrap in all the chocolate, so you don’t waste any.
4. Set in the fridge, then cut into preferred serving sizes and store in an airtight container.
Recipe by @panaceas_pantry.
1. Chop chocolate into small pieces and add to a heatproof bowl with coconut oil. Set over a pot of simmering water, and melt slowly, stirring occasionally.
2. Meanwhile, line a small baking tin and set aside. Add all the filling ingredients and mix well.
3. Once chocolate has melted, pour into this bowl, and incorporate, then immediately pour into prepared tin. Use a rubber spatula to scrap in all the chocolate, so you don’t waste any.
4. Set in the fridge, then cut into preferred serving sizes and store in an airtight container.
Recipe by @panaceas_pantry.
