Chocolate echidnas

Serves:

Ingredients

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

Method

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

Note