Mini Mango & Coconut Desserts

MAKES 8 DESSERTS

• Gluten Free

• Dairy Free

INGREDIENTS

COOKIE BASE:

• 1 cup buckwheat flour

• 1/2 cup coconut sugar

• 1 tsp baking powder

• pinch of pink salt

• 1/3 cup melted coconut oil

• 1 tsp natural vanilla extract

• 1 egg

COCONUT & MANGO TOPPING:

• Coconut yogurt - roughly 8 to 10 tbsp worth

• ½ of a fresh mango 

• 2 tbsp coconut cream

• 1 tbsp honey/sweetener of choice

• Handful of coconut flakes & goji berries for decorating

• 4 squares of melted dark chocolate for decorating

INSTRUCTIONS

1. Preheat oven to 180 degrees fan forced 

2. Combine dry ingredients for cookie base in a bowl and set aside 

3. Combine wet ingredients for cookie base in a separate bowl and whisk together with a fork

4. Add wet ingredients to dry ingredients and mix to form a dough 

5. Spray a muffin tin with olive oil and spoon out tablespoons of mixture into the muffin tins and flatten with the back of your spoon

6. Bake in preheated oven for 10-12 mins, until golden and crispy

7. Remove from the oven and let cool (you can place in the freezer for 10 mins to make the process quicker)

8. Once cool, evenly spoon out about a tablespoon of coconut yogurt on top of the cookies 

9. Put back in the freezer for about 15 mins to set

10. Whilst in the freezer, blend mango, coconut cream and honey to form a thick smoothie type mixture

11.  Once set, remove from the freezer and top with the blended mango, coconut flakes and goji berries - return to the freezer for another 10-15 mins until set

12. Once set, remove from the freezer and drizzle with melted dark chocolate

NOTE: BEST KEPT IN THE FREEZER