Sarah Wilson's sugar-free white chocolate bunny tails

You'll only need one of these cheeky Easter treats. Hop to it!

Makes: 20
Preparation time: 1 hour

You will need

1 1/4 cups coconut butter
1/4 cup raw cacao butter, buttons or shavings, melted
1/4 cup coconut oil
1/4 cup coconut milk
1/2 cup rice malt syrup
1 teaspoon vanilla powder or extract, optional
pinch of sea salt
shredded coconut, for rolling 

Method

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.

This recipe originally appeared in I Quit Sugar's The Chocolate Cookbook.