Melt the coconut oil in a pot - this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
Add the honey or syrup and stir till it's all mixed and liquid and remove from heat
Add the vanilla extract
(If using banana, mash it and add to the mix)
Add 30g cocoa first then add the coconut
(Add chia seeds if using)
Stir till it's all combined
Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again.
Scoop out onto a tray, or into moulds and refrigerate until it hardens.
Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix Instructions
Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds (you'll need a bit longer if the weather is cold) Make sure it's melted though, or it won't be liquid enough to hold everything together)
Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
Add the vanilla extract
Add 30g cocoa first then add the coconut
Mix speed 2/ 15 seconds
Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again speed 2/15 seconds.
Scoop out onto a tray, or into moulds and refrigerate until it hardens.
Keep cool as it will fall apart if the coconut oil gets too warm.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2016/03/25/easter-egg-macaroons-df-gf-rsf/