Chocolate echidnas

Chocolate echidnas



  • 200g good quality dark chocolate
  • 40g copha
  • 1 teaspoon vanilla extract
  • 250g shredded coconut
  • 1 cup chopped dried apricots.


Line 2 baking trays with non-stick baking paper.

Combine coconut and apricots in a large bowl.

Melt copha, chocolate and essence in a saucepan over low heat or in the microwave.

Stir until melted and smooth.

Pour chocolate mixture into dry ingredients and mix well.

Place 2 tablespoons (I use a soup spoon) of mixture on baking trays.

Refrigerate until set. Store in fridge.Notes:

  • Use two soup spoons to place on trays and use the backs of the spoons to help the mixture stay in echidna-like mounds.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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