(0)

Dipped in a smooth chocolate syrup and covered in shredded coconut. This a healthier recipe without the loads of sugar, share it with your family and friends on Australia day!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

Dipped in a smooth chocolate syrup and covered in shredded coconut. This a healthier recipe without the loads of sugar, share it with your family and friends on Australia day!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions

INGREDIENTS

  • 2 cups self rising flour
  • 3 large eggs
  • 1/2 cup butter, room temperature
  • 1 cup Natvia 100% Natural Sweetener
  • 1 tablespoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 3 cups Natvia 100% Natural Sweetener
  • 1 tablespoon butter, room temperature
  • 1/2 cup water
  • 2 cups dried shredded coconut

For the cake

2 cups of self rising flour

3 large eggs

½ cup of butter, room temperature

1 cup of Natvia 100% Natural Sweetener

1 tbsp. of vanilla extract

For the icing:

1/4 cup of unsweetened cocoa powder

3 cups of Natvia 100% Natural Sweetener

1 tbsp. of butter, room temperature

½ cup of water

2 cups of dried shredded coconut

METHOD

  1. Preheat your oven to 160º C.
  2. In a large bowl, add butter, eggs, vanilla extract and Nativa; whisk them together until the mixture is all fluffy.
  3. Add your self rising flour, previously sifted.
  4. With a spatula, start folding in your flour until all the ingredients are integrated.
  5. Pour your batter in your baking pan or molds.
  6. Bake for 30 minutes or until you insert a toothpick inside the middle of the cake and it comes out clean.
  7. Let your cake cool down for at least 2 hours before cutting it into little squares or before demoulding it.
  8. In a food processor, blitz Natvia to make finer grain.
  9. Mix your powdered Natvia, cocoa powder, make sure there are no clumps, sift them if necessary.
  10. Boil your ½ cup of water and pour it in the mixture.
  11. Immediately add the butter and stir it until you get a smooth syrup.
  12. Dip your pieces of cake into the chocolate mixture, with the help of a fork, lift the piece of cake and let it drip the excess.
  13. Cover every piece in coconut after the chocolate syrup.
  14. Let them set room temperature or in the refrigerator.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection