This was very much a make it up as you go along recipe
so the quantities are rough estimates so just adapt it
if necessary to get the right consistency.
2 tbsp cocoa powder
3 tbsp honey
3 tbsp peanut butter
1 ½ cups of jumbo rolled oats
(added a few more as I went to thicken it up)
2 tbsp espresso coffee
1 tbsp coconut oil
Dark chocolate drops
1. Place all ingredients apart form the last 3 in a bowl and mix thoroughly. I put it in the microwave for 1 minute on low just to soften everything and make it easier to mix. You want the whole mixture to go dark brown and the oats to be full covered.
2. Press a heaped tablespoon of the mixture into cupcake tray making a dip in the middle of each one and pushing mixture up the sides of each cupcake hole.
3. Place in fridge for half an hour to harden.
4. Remove from the fridge and fill the dips with the desiccated coconut and then decorate with chocolate chips and flower.