BWY Cocoa Powder Local JB550 (500G)
Unsweetened chocolate product and adds deep chocolate flavour to desserts and beverages.The product is produced from non GMO materials.
RECIPE FOR CHOCOLATE CRANBERRY FUDGE:
- 100gm BWY cocoa powder
- 80gm FryMax coconut oil (melted)
- 120gm maple syrup
- 4gm BWY vanilla essence
- Pinch of salt
- 50gm dried cranberries
- 30gm whole almonds (roughly chopped)
Place cocoa powder, coconut oil, maple syrup, vanilla essence and salt into a mixing bowl and whisk till combined.
Stir in almonds and cranberries.
Line a breadpan with parchment paper and pour fudge mixture into lined breadpan.
Place in freezer for 25 minutes.
Remove from freezer and cut into pieces to serve.
You may store it in fridge for up to one week
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