150 gr of powdered coconut/cane sugar (simply grind the sugar in a blender or spice grinder until fine)
Strawberry Coconut Cream Filling
150 gr of coconut butter
3/4 cup of coconut milk (room temperature)
2 tbsp of powdered xylitol (or use 1/4 cup of maple syrup and 1/2 cup of milk)
1 1/2 tsp of dried strawberry powder (if you can’t find it, use 1 tsp of beetroot powder and 2-3 drops of strawberry extract
1 tsp of vanilla extract
punch of salt
3-4 medium strawberries chopped
For the chocolate, if you have a high speed blender, place the cacao butter and blend until it starts to melt. Then add the rest of the ingredients until smooth. Make sure to not overheat the chocolate.
If you have a normal blender, simply melt the cacao butter first over a bain marie (as explained above), then transfer to a blender and add the remaining ingredients.