Booking & Consulting
July 7, 2017
3 cups desiccated coconut
400ml tin coconut cream (chilled in fridge)
2tbs coconut nectar (honey, agave syrup)
60g toasted pistachios
180g white chocolate
2tbs coconut oil
1 1/2tsp The Moringa Man's moringa leaf powder
Toasted chopped pistachios
Scoop out hard part of the coconut cream from the tin. (Note: You should get about 1/2 cup.)
Process 2 cups of desiccated coconut, coconut nectar and coconut cream until incorporated.
Add to a bowl with pistachios, cranberries and remaining coconut and mix to combine.
Line a tray with cling wrap and press coconut mixture down firmly with the back of a spoon. Place in the freezer until set. (Note: We used a tin 16x26cm.)
Melt chocolate and coconut oil over the stove until smooth and glossy.
Add The Moringa Man's moringa leaf powder and stir to combine.
Pour melted chocolate over chilled coconut slice, moving the tray to allow chocolate to cover every inch of white Christmas.
Garnish with pistachios and cranberries and then cut into slices.
Store in an air tight container in the fridge.
moringa leaf powder
organic moringa leaf powder