"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

“White Chocolate” Bunny Tails

I Quit Sugar: White Chocolate Bunny Tails
  • 24 servings
  • Prep - 1 hour 15 mins
  • Total - 1 hour 15 mins
I Quit Sugar: White Chocolate Bunny Tails

These White Chocolate Bunny Tails are super rich. One small serving is all you'll need. But boy, they're a good treat!  

Servings: 24
Preparation: 1 hour 15 mins

Ingredients

  • 1 1/4 cup coconut butter.
  • 1/4 cup cacao butter, melted.
  • 1/4 cup coconut oil.
  • 1/4 cup coconut milk.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla powder.
  • pinch sea salt.
  • 1 cup shredded or desiccated coconut, for rolling.

Directions

1. Place 1/4 cup coconut butter, cacao butter, coconut oil, coconut milk, rice malt syrup,
vanilla and salt in a food processor. Process until smooth.

2. Transfer mixture to a bowl and refrigerate for 20-30 minutes until firmed up enough
to roll into balls but not too much that the mixture is solid. Roll mixture into teaspoon
sized balls. Refrigerate until hard.

3. Mould remaining coconut butter in a thin layer around each ball and then roll in
shredded coconut. Refrigerate until firm.
2. Transfer mixture to a bowl and refrigerate for 20-30 minutes until firmed up enough to roll into balls, but not too much that the mixture is solid. Roll mixture into teaspoon-sized balls. Refrigerate until hard.
3. Mould remaining coconut butter in a thin layer around each bowl and then roll in shredded coconut. Refrigerate until firm.


Note

Coconut butter: Is shredded coconut blitzed into a paste. You can do this yourself or buy it from a health food store.

Raw cacao butter: Is the fat content from the raw cacao bean. This can be purchased in buttons, shavings or as a large block from health food stores or some grocers.

We advise eating sweet foods like this one as occasional treats only. 

These White Chocolate Bunny Tails are super rich. One small serving is all you'll need. But boy, they're a good treat!

Ingredients

  • 1 1/4 cup coconut butter.
  • 1/4 cup cacao butter, melted.
  • 1/4 cup coconut oil.
  • 1/4 cup coconut milk.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla powder.
  • pinch sea salt.
  • 1 cup shredded or desiccated coconut, for rolling.

Directions

1. Place 1/4 cup coconut butter, cacao butter, coconut oil, coconut milk, rice malt syrup,
vanilla and salt in a food processor. Process until smooth.

2. Transfer mixture to a bowl and refrigerate for 20-30 minutes until firmed up enough
to roll into balls but not too much that the mixture is solid. Roll mixture into teaspoon
sized balls. Refrigerate until hard.

3. Mould remaining coconut butter in a thin layer around each ball and then roll in
shredded coconut. Refrigerate until firm.
2. Transfer mixture to a bowl and refrigerate for 20-30 minutes until firmed up enough to roll into balls, but not too much that the mixture is solid. Roll mixture into teaspoon-sized balls. Refrigerate until hard.
3. Mould remaining coconut butter in a thin layer around each bowl and then roll in shredded coconut. Refrigerate until firm.
Note

Coconut butter: Is shredded coconut blitzed into a paste. You can do this yourself or buy it from a health food store.

Raw cacao butter: Is the fat content from the raw cacao bean. This can be purchased in buttons, shavings or as a large block from health food stores or some grocers.

We advise eating sweet foods like this one as occasional treats only.