Method

• 1. Line a tray with baking paper.

• 2. Melt the cacao butter in a heatproof bowl, over a saucepan of boiling water, stirring constantly.

• 3. Stir in the cacao powder, vanilla powder, maca powder and rice malt syrup or raw honey and Love Your Gut powder until combined. Set aside until thick enough to pipe. Pour the mixture into a piping (icing) bag and pipe it onto the baking paper, in a squiggly pattern, forming fingers about 15 cm (6 inches) long, and leaving space in between. (Alternatively, use a skewer to drag the mixture across the paper to create a pattern.)

• 4. Top with the coconut and place in the fridge for about 1 hour to harden. It will keep in an airtight container in the fridge for 2–3 weeks.