Coconut Chocolates

Coconut Chocolates is a 'free from' recipe for Food Allergy Week from Bianca Slade of Wholefood Simply.

Ingredients
4 tablespoons cacao or cocoa
2 tablespoons maple syrup
2 tablespoons coconut oil, liquid
1/2 cup desiccated coconut

Method
Place the cacao or cocoa and maple syrup into a bowl and stir. Add the coconut oil, one tablespoon at a time and stir until the ingredients are well combined. Add the coconut and mix to combine.
Spoon the mixture into the holes of a mini silicon muffin mould and place in the fridge or freezer to set and store.
Eat and enjoy.

Notes:
Always check the labels of ingredients for any cross-contamination risks.

If you are wanting more quick and easy allergy friendly Lunch Box recipes be sure to check out her Back to School eBook and the Pop it in the Lunch Box eBook.

For more ideas on how to get involved this Food Allergy Week, head to
www.foodallergyaware.com.au

What does Food Allergy look like in Australia?

Australia has the highest rate of food allergy worldwide, per capita, with A&AA estimating that there are more than 650,000 Australians with diagnosed food allergy.
1 in 10 babies born in Australia today will develop a food allergy before their first birthday.
Food allergies can develop at any age and many people remain undiagnosed or self-diagnosed.
There are more than 170 food known to have triggered severe allergic reactions.
Currently, there is no cure for food allergy.